These are the blueberry scones I make on season 3 episode 7 of Zoë Bakes on Magnolia Network! In this episode I prepare to go to my friend’s cabin and since wild blueberries are in season, I make blueberry bars with lattice and lemon thyme shortbread crust, along with these blueberry scones to snack on when we hit the road.
If you love blueberries as much as I do, be sure to check out this list of blueberry recipes!
- 2 1/2 cups (325g) all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup (50g) granulated sugar plus more for the tops
- 1/4 tsp kosher salt
- 1 tbsp plus 1 tsp baking powder
- 3/4 cup (170g) unsalted butter chilled and cut into small pieces
- Zest of one lemon
- 1/4 cup chopped candied ginger
- 2 cups wild blueberries fresh or frozen
- 3/4 cup half and half
- 2 large eggs
- 2 tbsp heavy whipping cream for brushing the tops
- Preheat the oven to 425 degrees F.
- Whisk together the flour, cornmeal, sugar, salt, and baking powder.
- Add the chilled butter to the flour mixture. Use a pastry cutter to cut the butter into the flour mixture. Keep cutting the butter in until most of the butter is worked into the flour, with a few pea-sized pieces left intact. Mix in the lemon zest, candied ginger, and blueberries.
- Whisk together the eggs with the half and half. Add the liquid to the dry mixture. Use a spoon or your hands to mix carefully. It will be shaggy with some dry patches. Dump it onto the counter. Use a bench scraper to fold the dough over itself. Give it about 8 folds total, until it just barely comes together. Pat into a disk.
- Transfer to a baking sheet lined with parchment. It should be about 1-inch thick. Brush with cream. Dust generously with sugar. Use a bench scraper or knife to cut into 8 equal pieces.
- Put the scones in the oven and reduce the heat to 400 degrees F. Bake until the scones are set in the middle, about 25 min.