I love, love, love scones! If I could eat one type
of pastry for the rest of my life, I would choose scones, especially Alice
Waters’ scones… they’re light, soft, and totally melt-in-your-mouth goodness.
Whenever I make scones, I usually go for Alice
Waters’ recipe and put my own spin to it, so it’s kinda-sorta different each
time. Over the number of times that I have used her recipe, my favorite flour
blend is half whole wheat and half whole wheat pastry. It makes for a delicate
scone with good substance.
This time, I decided to toss in some blueberries and
crystallized ginger in the mix. The combination of both is heavenly! The
freshness and sweetness of the blueberries makes you think of sunny fields while
the warm and spicy flavors of candied ginger reminds you of burrowing under the
covers. The blueberries and ginger bits enveloped in the orange-infused scone
dough is simply delightful.
Blueberry-Ginger Scones (Makes 8 large scones)
Adapted
from Alice Waters’ Scones, The Art of
Simple Food
Scones:
1
cup whole wheat flour
1
cup whole wheat pastry flour
2
½ teaspoon baking powder
½
teaspoon salt
¼
cup sugar
zest
of 1 orange
½
cup fresh blueberries
¼
cup crystallized ginger, minced
1 and
1/3 cups heavy cream
Vanilla-Cream Wash:
1
tablespoon heavy cream
1
teaspoon vanilla extract
½
teaspoon sugar
Move an oven rack to the middle slot and preheat the
oven to 400 degrees F. Prepare a baking sheet, by covering it with parchment
paper or rubbing it generously with a bit of butter.
Whisk the flours, baking powder, and salt well
together in a large bowl. In a small bowl, massage the orange zest into the
sugar granules using your fingertips. Whisk the orange infused sugar into the
flour mixture. Toss in the minced ginger and whisk well. Add the blueberries
and use your fingertips to gently sift it in the dry mixture, make sure you
don’t crush them.
Pour in the heavy cream and using a flexible, rubber
spatula, gently mix the cream and the dry ingredients until a scraggly dough
forms. Tip the dough onto a clean counter and gently form into a circle. Pat
the circle into an 8-inch disk. Divide the disk into 8 wedges using a knife.
To make the vanilla-cream wash, stir together the
heavy cream, vanilla extract, and sugar in a small bowl. Brush the scone wedges
with the wash using a pastry brush.
Carefully move the wedges onto the prepared pan. You
might want to use a very flat, plastic spatula to peel them off the counter.
Bake for 20-24 minutes until the top turns into a nice, golden brown.
Pairing these scones with a cup of coffee, a
good latte, or your favorite tea is highly recommended. Sit back, smile, and
enjoy!
Wow, these scones look fantastic! I have never tried crystallized ginger before, but this sounds like a magical combination. I can imagine how good this smells just out of the oven!
ReplyDeleteBlueberries going on sale at Whole Foods...plus a bag of crystallized ginger in my pantry - perfect timing for these breakfast treats!
ReplyDeleteThe scones look absolutely perfect!
ReplyDeleteThese looks so delish!! I could dangerously enjoy scones for tea, every single day :)
ReplyDeleteginger is the charmer and blueberry the beauty in these scrumptious scones, tasted out of this world with the perfect balance of warm and fruity flavors :-)
ReplyDeleteThe scones look amazing. One thing, how much cream or fat to the dry ingred. ?? It is not listed??
ReplyDeleteHello there, these scones are pretty good. They would be perfect for this cold weather. I updated the ingredient list and the heavy cream quantity is now listed. Thank you for catching that! :) Happy baking!
ReplyDeleteYou infused this base recipe with great flavor! Crystallized ginger is a favorite mix-in of mine.
ReplyDeleteHi Margarita,
ReplyDeleteThese scones look amazing! Happy Thanksgiving!
I think I would also choose scones as my pasty to live off of for the rest of my life. You can add some glaze for a more desert like scone, or leave them plain to eat for breakfast. And they are so easy!
ReplyDeleteThese scones look heavenly. I think I need to buy some crystallized ginger now!
Haha, I knew these scones looked familiar. I got excited about them twice in one week :p
Delete