Blueberry And Ginger Scones Recipes

LEMON-GINGER SCONES

Steps:

• Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

BLACKBERRY AND GINGER CREAM SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk flour, sugar, baking powder, salt, and ginger together in a large bowl. Cut in butter with a pastry blender. Fold blackberries into the flour mixture gently. Add heavy cream and mix until batter just comes together, so berries don't get too mashed.
• Form dough into 6 large scones. Sprinkle with turbinado sugar and place on a baking sheet.
• Bake in the preheated oven until scones are browned on top, 15 to 20 minutes.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

BLUEBERRY GINGER LEMON SCONES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In the bowl of an electric mixer, mix 2 cups flour, granulated sugar, baking powder, salt and lemon zest. With the mixer on low, drop in the cold pieces of butter and mix until the mixture resembles coarse crumbs.
• In a small bowl, whisk together ½ cup heavy cream and the eggs. Pour into the mixing bowl with the flour mixture, along with the chopped crystallized ginger, and mix just until blended but still lumpy.
• Toss the blueberries with the remaining 2 tablespoons flour. Then using a spatula or wooden spoon, fold the blueberries into the dough to combine and evenly mix throughout.
• Gather the dough with your hands, shaping it into a ball. Then place the dough onto the center of the prepared baking sheet. Using a rolling pin dusted with flour, gently flatten the dough into a circle about ¾" thick.
• With a long knife, cut the circle of dough into 8 even wedges.Then, using a spatula and starting from the outer edge of the circle, gently loosen each wedge and pull slightly away from the center. (Once you are done with this step, you will still have a circle of 8 wedges, but there will be a little bit of space between each wedge.
• Brush the tops of each wedge with the remaining 1 tablespoon of heavy cream (just enough to moisten the tops) then sprinkle with the sparkling sugar.
• Bake for 25-30 minutes or until tops are golden and the inside of the scones are fully baked. Remove from the oven and cool for 15 minutes. Then using a knife, cut through to loosen each scone wedge.
• When the scones are cooled, prepare the glaze. In a small bowl, whisk together confectioner's sugar and lemon juice. Drizzle over the cooled scones. Allow the glaze to set before serving.

BLUEBERRY BANANA SCONES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In the bowl of a food processor, pulse together flour, sugar, baking powder, and salt. Add butter and pulse until mixture looks like course grains. Some pea-sized pieces of butter are fine. Transfer mixture to a large bowl.
• 3. Add blueberries and carefully combine. Mix banana with cream and add to flour mixture. Carefully mix to not break the blueberries. Work the dough just enough for it to hold together. Transfer dough to a floured surface. Form the dough into an 8 inch circle and cut into 8 wedges (like cutting a pie).
• 4. Line a baking sheet with parchment paper and place scones on sheet, spacing 2 inches apart. Brush scones with egg wash and sprinkle with coarse sugar.
• 5. Bake for 25 to 30 minutes or until golden brown. Serve immediately.

BLUEBERRY SCONES

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

HEALTHY BLUEBERRY GINGER SCONES

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, stir together the flour, sugar, baking powder, salt and lemon zest.
• With two knives or a pastry cutter, cut in the butter until it resembles coarse crumbs. Do not over process!
• Stir in the ginger and blueberries.
• Add the lemon extract and tablespoon by tablespoon, mix in the lemon juice. Just add enough so that the dough holds together. If you add too much lemon juice, the scones will come out muffin-like. Some days I need 3 tablespoons and sometimes I need up to 6.
• On a piece of parchment paper or Silpat, form a circle of dough, about 3/4" thick.
• Cut out 8 triangular scones.
• Place the scones a few inches apart on the parchment paper or Silpat and sprinkle the sugar over the top, if using.
• Place the scones about 2" apart.
• Bake until the scones are slightly brown, about 12 - 15 minutes.
• Remove the scones from the oven and let cool for 5 minutes on the pan.
• Serve immediately.

GINGERBREAD CAKE

Steps:

• Preheat oven to 350℉. Grease an 8-inch square baking pan with ½ tablespoon butter.
• Pour molasses into a medium bowl and add boiling water. Add flour, baking soda, ginger, cinnamon and salt and stir to combine. Add the remaining 4 tablespoons melted butter and brown sugar; beat well using an electric mixer or manually, about 3 to 4 minutes.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cut into 9 squares and serve topped with whipped cream, if desired.

PUMPKIN, GINGER, & OAT SCONES RECIPE

Steps:

• Preheat your oven to 400 degrees F then line a baking sheet with parchment paper and dust with flour.
• In a large bowl, whisk the flour, oats, sugar, baking powder, salt, and spice.
• Add the butter and toss to coat with the dry ingredients. Using your fingers, mix the butter until coarse crumbs form.
• Add the ginger and toss until evenly coated. Set aside.
• In a medium bowl, whisk the pumpkin and eggs until smooth. Add to the dry ingredients and mix until no dry bits remain and the mixture forms a mass.
• Divide the dough into two even pieces in the bowl and place each piece onto the prepared sheet on opposite sides.
• Dampen your hands and press each piece into ¾-inch thick rounds, or about 6-inches in diameter. Refrigerate or freeze until stiff.
• Take out the firm dough and cut each round into 6 even wedges using a sharp knife or bench scraper. Nudge the wedges about 1 inch apart.
• Sprinkle the tops with oats.
• Bake for roughly 15 minutes or until golden brown and firm when gently pressed.
• Cool on the pan on a rack for 5 minutes. Serve warm or at room temperature!
• To see if they're cooked through, tear one open immediately to make sure there's no wetness in the center. If there is, return the pan to the oven for a few minutes then serve once done!