Makes 12 scones
- 30 min prep
- 30 min bake time
- 60 min total
- Rolling pin
- Pastry cutter (this recipe can be mixed by hand but a pastry cutter helps)
- 2 cups unbleached all-purpose flour, plus extra for shaping
- 1 cup Kernza Flour
- 1/3 cup + 1 tbsp granulated sugar
- 1 tsp kosher salt
- 12 tbsp cold unsalted butter, cut into pieces
- 1 1/4 cups frozen wild blueberries
- 1/2 cup chopped or diced crystallized ginger
- 3/4 cup milk, plus extra for brushing scones before baking
- 1 tbsp baking powder
- Turbinado sugar, for sprinkling
These wholesome scones are made with wild blueberries and crystalized ginger. The Kernza version of this recipe was adapted from a recipe published in Real Simple Magazine, August 2015. Wild frozen or fresh blueberries can be used, but frozen berries will hold up better when the scones are being formed. The ginger is a strong component of this recipe and can be reduced for those who have an aversion to bold flavors.
Scones can sometimes be dry and crumbly but this recipe produces a hearty scone that is dense but not crumbly. These are best fresh from the oven, and shared, but they also reheat nicely.
- Heat oven to 375 degrees F. line a large baking sheet with parchment paper.
- Whisk together the flours, granulated sugar, baking powder, and salt in a large bowl. Add the cut 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 knife, cut each disk into 6 wedges. Place the wedges on the prepared sheet, brush with milk, and sprinkle with turbinado sugar.
- Bake, rotating once, until golden brown, 25 to 30 minutes. If the scones are not browned after 25 minutes, move the pan to the top of the oven to finish baking. Cool on the pan. Serve warm or at room temperature.
I've never baked scones before, so I don't know how this recipe compares to others out there. Overall, I was satisfied with the end product. I think the Kernza compliments the blueberry and ginger nicely and I'd make some variation of this again. Serve these with English breakfast tea spiked with sweetfern (Comptonia peregrina) simple syrup and cream.