04 February 2012

Lemon Ginger Blueberry Scones

Cabin fever has driven me to continue baking- I truly believe it is a symptom. I bought a big tub of crystallized ginger a while ago, thinking it would be a good snack to keep at work. Oh boy was I wrong. I really had no idea how spicy this stuff was! I cannot eat it by itself so I've been looking around for some other ways to use the whopping 1 lb. of crystallized ginger I have sitting in my cupboard.

Luckily, I came across this recipe on Epicurious for Ginger Scones. This recipe is an adaption since Blueberries were also on sale at Sunflower Market and I had a lemon hanging around:

Lemon Ginger Blueberry Scones (adapted from Epicurious):
(yields 16 scones)
  • 2 1/4 cups unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • Juice of of 1 lemon, plus zest
  • 1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
  • 4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
  • 3/4 cup heavy cream
  • 1 pint of blueberries
  • 1 egg, beaten
  • Love

1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees Fahrenheit.

2. In a bowl, combine the flour, sugar, and baking powder, and combine with a whisk. Add the lemon zest and butter, then use clean hands to incorporate butter into the flower untl the mixture is pale yellow and the consistency of fine meal.

3. Stir in the ginger and blueberries. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.

4. Wash and dry your hands and dust with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Cut in half and roll each piece of dough into a circle about 3/4 inch thick. Cut into eighths, like a pizza.

5. Place the scones 1 inch apart on a parchment-lined baking sheet. Brush the tops of the scones with the egg- this will make the tops shiny. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

6. Once they come out of the oven, while they're still hot, squeeze the juice from the lemon on top- hold back the seeds. It smells delicious and I mostly just love the way it sounds. (I wanted to add some powdered sugar to the lemon juice and frost them but I ran out of powdered sugar! I plan on doing this next time)



No comments:

Post a Comment