Blueberry Ginger Scones

Anyone else feel like it's still March out there, even though it's practically Memorial Day weekend? Seriously, what is up with this weather?! But amidst the un-May-like chill, there's one glorious constant: blueberries are still on sale! And that, my friends, is a sign.

I've been holding onto a scone recipe from the brilliant ZoeBakes for a while, and this gloomy weekend felt like the perfect time to give it a whirl. Let me tell you, this recipe is ridiculously easy to whip up. The only tweak I made was popping the formed scones into the freezer for about 30 minutes before baking, and I highly recommend it for that perfect rise.

And oh, the rise! These scones baked up to an amazing size and looked gorgeous. My photos don't do them justice, but trust me, they were a sight to behold. I'm already declaring this one a permanent fixture in my scone recipe rotation. You've got to try them!

Ingredients-

2 1/2 cups (325g) all-purpose flour

1/2 cup (89g) cornmeal

1/4 cup (50g) granulated sugar plus more for the tops

1/4 tsp kosher salt

1 tbsp plus 1 tsp baking powder

3/4 cup (170g) unsalted butter, chilled and cut into small pieces

Zest of one lemon

1/4 cup (45g) chopped candied ginger

2 cups (310g) wild blueberries fresh or frozen*

3/4 cup (175ml) half and half or buttermilk or cream

2 large eggs

2 tbsp heavy whipping cream for brushing the tops

Method-

Preheat the oven to 425℉.

Whisk together the flour, cornmeal, sugar, salt, and baking powder.

Add the chilled butter to the flour mixture. 

Use a pastry cutter to cut the butter into the flour mixture. 

Keep cutting the butter in until most of the butter is worked into the flour, with a few pea-sized pieces left intact. 

Mix in the lemon zest, candied ginger, and blueberries.

Whisk together the eggs with the half and half. 

Add the liquid to the dry mixture. 

Use a spoon or your hands to mix carefully. It will be shaggy with some dry patches. 

Dump it onto the counter. 

Use a bench scraper to fold the dough over itself. 

Give it about 8 folds total, until it just barely comes together. 

Pat into a disk.

Transfer to a baking sheet lined with parchment. 

It should be about 1 inch thick. 

Brush with cream. 

Dust generously with sugar. 

Use a bench scraper or knife to cut into 8 equal pieces.

Place scones in the Freezer for 30 minutes

Put the scones in the oven and reduce the heat to 400℉. 

Bake until the scones are set in the middle, about 25 min.