Blueberry and Ginger Scones

blueberry-ginger-scones
Photo by Christopher Testani
Rating
Read Reviews
  • Makes 12
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 300 calories
    • Fat 13 g (8 g saturated fat)
    • Cholesterol 30 mg
    • Sodium 270 mg
    • Protein 5 g
    • Carbohydrate 43 g
    • Sugar 17 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 97 mg

Heat oven to 375° F. Line a large baking sheet with parchment paper.

Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and blend with a pastry blender or your fingers until crumbly. Fold in the blueberries and ginger. Stir in the milk.

Transfer the dough to a lightly floured surface and form into two 6-inch disks. Using a chef's knife, cut each disk into 6 wedges. Place the wedges on the prepared sheet, brush with milk, and sprinkle lightly with the turbinado sugar.

Ingredients

  1. Check 3 cups white whole-wheat flour, plus more for shaping the dough
  2. Check cup plus 1 tablespoon granulated sugar
  3. Check 1 tablespoon baking powder
  4. Check 1 teaspoon kosher salt
  5. Check 12 tablespoons (1½ sticks) unsalted butter, cut into pieces
  6. Check cups fresh blueberries
  7. Check ½ cup chopped crystallized ginger
  8. Check ¾ cup milk, plus more for brushing
  9. Check Turbinado sugar, for sprinkling

Directions

  1. Heat oven to 375° F. Line a large baking sheet with parchment paper.
  2. Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and blend with a pastry blender or your fingers until crumbly. Fold in the blueberries and ginger. Stir in the milk.
  3. Transfer the dough to a lightly floured surface and form into two 6-inch disks. Using a chef's knife, cut each disk into 6 wedges. Place the wedges on the prepared sheet, brush with milk, and sprinkle lightly with the turbinado sugar.
  4. Bake, rotating once, until golden brown, 25 to 30 minutes. Cool on the pan. Serve warm or at room temperature.