Lane Johnson adapted this scone recipe from Real Simple Magazine, swapping in Kernza flour for a portion of the all-purpose. The bold crystallized ginger and wild blueberries make these hearty and satisfying — best shared fresh from the oven.
Perennial Blueberry Ginger Scones
Servings
Makes 12 scones
Prep Time
30
Cook Time
30
Dense, buttery scones studded with wild blueberries and crystallized ginger. Not crumbly — these hold together beautifully.Author: Lane Johnson
Ingredients
- 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
Directions
- 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.
Recipe Note
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.
tnmengwure
Muchas gracias. ?Como puedo iniciar sesion?