About a month ago, the Food Librarian made these ginger scones that looked delicious. I immediately went to Trader Joe's in search of crystallized ginger. Unfortunately, they didn't have any! Only the uncrystallized kind. So I decided to make blueberry scones instead. I have been wanting to try drop scones. Rather than find another recipe, I decided to use the one Food Librarian used as a base and modify it to fit with frozen blueberries.
The blueberry scones turned out slightly more brown than I wanted. In the middle of baking, the oven temperature accidentally got turned up by someone, and it took a few minutes before I realized what had happened. The scones weren't very sweet. Next time, I would sprinkle some raw sugar on top.
As soon as I find some crystallized ginger, I'm going to try out the ginger scones recipe.
Blueberry drop scones (scone base modified from Food Librarian's ginger scones)
2 1/4 cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
1 1/2 cup frozen blueberries
3/4 cup heavy cream, plus extra for brushing the tops of the scones (I didn't brush the tops of mine which also might be why mine weren't sweet enough)
Raw sugar for sprinkling on top (I didn't have this in my recipe, but I am going to use it next time)
1. Adjust the oven rack to the middle position and preheat the oven to 400 F.
the bowl of a food processor fitted with the steel blade or in the bowl
of an electric mixer fitted with the paddle attachment, combine the
flour, sugar, and baking powder, and pulse or mix on low to
incorporate. Add the butter, and pulse on and off, or
mix on low, until the mixture is pale yellow and the consistency of
the mixture to a large bowl and stir in the blueberries. Make a well in the
center and pour in the cream. Using one hand, draw in the dry
ingredients, mixing until just combined.
and dry your hands and dust them with flour. Turn the dough out onto a
lightly floured work surface and gently knead a few times to gather it
into a ball. Take chunks of dough and shape into round mounds. Place the scones
1 inch apart on a parchment-lined baking sheet. Make sure the scones resemble a finished product shape, as the scones don't spread much during baking.
5. Brush the tops with the remaining cream. Sprinkle with raw sugar on the tops. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.