Preheat the oven to 400 degrees. Read over the process before you begin as the ingredients are listed above each step.
First, the dry ingredients.
- 4 c. All purpose flour
- 2 Tbsp. Baking powder
- 1 tsp. Salt
- 5 Tbsp. Sugar
Whisk together the above ingredients.
Next, the moisture and fat!
- 1 stick + 2 Tbsp. Real butter (cold) Cut into chunks
- 1 Pt. Heavy cream
Use a pastry blender to cut in the butter and coat the pieces with the flour mixture. When the mixture resembles coarse crumbles, fold in the heavy cream. Do not over-mix or the dough will become tough. There will still be some dry remnants in the bowl when the cream is mostly incorporated.
|Cut in the butter|
|Add the heavy cream|
At this point I separate the dough into two portions so that I can make two different types of scones from the same batch.
Turn the dough out onto a lightly floured surface.
Now for the essence.
- 1/2 c. RB crystallized ginger coarsely chopped
- 3/4 c. Frozen blueberries Frozen blueberries are easier to incorporate without smashing the fruit. I usually portion the berries for recipes prior to freezing.
To one portion, fold in the crystallized ginger. To the other, add the blueberries. Pat or roll each potion into a rectangle or square that is about 1/2" thick. Cut the dough into squares then cut each square in half diagonally to create triangles. Place the triangles on parchment-lined baking sheets and bake for 18 min until they are golden brown.
Finally, seal in the moisture.
- 6 Tbsp Water
- 1 c. Powdered sugar
The possibilities are endless!
For alternate flavors try chocolate chips, pecans or citrus zest in place of the ginger or blueberries. Or, create a swirl of cinnamon throughout the scones.
Change the glaze to suit the flavor of the scone, i.e., use fruit juice in place of the water or add cinnamon to the powdered sugar.
The scones freeze well so you can have a variety of flavors on hand whenever an unexpected scone emergency arises; they do happen you know. Just make sure they are well sealed against picking up freezer smell or flavors. I like to vacuum seal mine so they are as fresh as the day that I made them.