Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon ground ginger
- 1/2 cup chopped crystallized ginger
- ¼ teaspoon salt
- 2 sticks (½ pound) unsalted butter, grated on large holes of box grater (you can absolutely use salted and I often do)
- 1 cup heavy cream (you might need a tad more if your dough is very dry)
- 1 egg
- 1 teaspoon vanilla extract
- 8 ounces fresh blackberries
For topping:
- A few tablespoons heavy cream
- a few tablespoons of demerera sugar or granulated sugar
Instructions
- Combine dry ingredients (flour, sugar, baking powder, both gingers, and salt) in a large mixing bowl and whisk to combine. Add grated butter and mix with fork to incorporate evenly.
- In a separate bowl or liquid measuring cup combine wet ingredients (cream, egg, vanilla) and whisk well to combine.
- Slowly drizzle wet mixture into dry mixture while gently stirring with a fork. You will have a slightly shaggy, somewhat dry dough. Add blackberries and mix again very gently with either your fingertips or a fork to distribute the berries throughout the dough. If you have a lot of dry flour left in the bowl drizzle a bit more cream in about a tablespoon at a time until it comes together. It is ok to have some dry flour - it will come together in the next step.
- Dump the entire mixture onto a lightly floured surface and pull and press it together. You are not kneading this like bread dough, just encouraging it to come together. Once you have a cohesive mixture, pat it into a roughly 8 inch circle. The thickness is more important than the circumference, so just focus on making it about 1.5 inches thick. If any berries fall out, just gently press them back into the dough, adding a bit of flour as needed to prevent stickiness.
- Once dough is pressed into a neat circle, divide evenly into 8 wedges. Place wedges onto a rimmed baking sheet that has been lined with parchment. Freeze scones for at least 30 minutes before baking but you can go longer - see notes and make ahead below.
- Preheat oven to 400 degrees while dough freezes.
- Brush scones with cream and sprinkle with sugar just before baking.
- Bake for 15-18 minutes until golden. I sometimes tent mine loosely with foil if they are browning too quickly.
- Remove from oven and enjoy warm with butter, jam, clotted cream or just as they are.
Notes
MAKE AHEAD: In step 5 - You can leave the tray in the freezer all night and bake yourself some fresh scones the next day. Or, you can freeze them until solid, transfer to plastic bags or a freezer-safe container and have scones anytime your heart desires.
- Prep Time: 20 minutes plus chilling
- Cook Time: 15-18 minutes
- Category: scones, breakfast, brunch
- Method: baking
- Cuisine: American