SERVES:Makes 12 scones
INGREDIENTS:
- 3 cups all-purpose flour (or see hints below)
- 1/2 cup lightly packed light brown sugar
- 1 Tbs baking powder
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 stick cold, unsalted butter, cubed
- 1 1/2 cups fresh or frozen blueberries (see hints below)
- Scant 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla
PROCEDURE:
Preheat the oven to 400 degrees. Use a large mixing bowl to combine 3 cups all-purpose flour with 1/2 cup lightly packed light brown sugar, 1 Tbs baking powder, 1/2 tsp salt, 1/4 tsp each ground cinnamon and ground ginger and use a pastry cutter to incorporate 1 stick cold, cubed unsalted butter.
When you are happy with that fold 1 1/2 cups fresh blueberries into the mix.
Next, combine a scant 3/4 cup milk with 2 large eggs and 1 tsp vanilla and whisk to combine.
Add that to the flour mixture and gently fold until everything is just combined. (See hints below).
The consistency of that will be pretty wet and you'll want to turn it out onto a well floured work surface. Sprinkle more flour over the top. Shape that into a 1-inch thick rectangle. Cut that into 6 equal squares and then cut each square in half into two triangles.
Because the dough is on the wet side, you'll need a spatula to transfer those triangles to a large baking tray, then brush the top of each one with a little milk and sprinkle a little white sugar on top and place the tray onto the center rack of the oven.
They will take just about 20 minutes to bake.
Spin the tray half way around once or twice while the scones are baking.
HINTS:
The blessing of this recipe is that, because the dough is wet, the finished product is not dry like some scone recipes. That being said, the curse is that the dough can be challenging to handle. Add an additional 1/4-1/3 cup flour for a dough that is easier to handle.
If using frozen blueberries, don't defrost them before adding.
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