A personal favourite of mine from Flour (Joanne Chang's bakery)....the lemon ginger scones. I am a scone fanatic anyways, so I make it my personal mission to sample all varieties from around town. No seriously, I can't pass a scone without buying it and sampling.
Needless to say, Ms. Chang's scones are tops. I usually stock up when I am downtown and freeze some for future consumption. I am a secret scone hoarder. I decided to do the same with a home baked batch, cook some up, and freeze a few to enjoy later on.
I adapted the recipe below, from the invaluable Flour cookbook. Note, liberal use of blueberries as my main addition!
Went for a round shape this batch, though I typically cut the scones into the triangle shape. Another option, make them a bit more free form and plop them onto the sheet with a spoon- I love the rustic, imperfect look. All options are equally tasty, MPCC baked, tested and approved!
If you want an extra treat serve them up with some clotted cream and jam. Seriously indulgent and seriously delicious.
2 3/4 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup granulated sugar
1/4 teaspoon ground ginger
1/2 cup chopped crystallized ginger
2 tablespoons lemon zest
1 3/4 stick butter cold butter cut into medium cubes
1/2 cup buttermilk
1/2 cup heavy cream
1 cup blueberries
Granulated muscovado sugar for topping (I ran out and used regular granulated sugar, though muscovado is a great splurge!)
Heat oven to 350 degrees. Using mixer, blend flour, baking powder, soda, ground ginger, salt, sugar, ginger, and lemon zest on low until combined. Scatter butter in and mix for 30 seconds, until butter is in small grape size pieces. Add blueberries.
In a separate bowl, whisk buttermilk, cream, and egg. Pour liquid mixture into dry ingredients on low speed until just combined. It's OK if loose flour is still on the bottom.
Gather dough from mixer and mold in hands (on a floured surface) until it starts to come together (add in any loose flour). Using a floured roller, roll out about 1 inch thick. Cut out circles with either a cookie cutter, or top of a cup! Re-roll any scraps to make more- end result about 10.
Place on a baking sheet 2-3 inches apart. Brush with a whisked egg and sprinkle with large granules of muscovado sugar.
Bake for 40-45 minutes until just golden brown. Cool on a wire rack. And serve!
If you are interested in some devonshire cream, it's much easier to make than you probably thought.
I followed this devonshire cream recipe.