A trace of blueberry tartness, some tang of lemon, a touch of ginger's fire, and the herbal sweetness of cardamon refreshes a parched palate on hot summer days.
⅓cupBlueberriesadded just before forming the dough.
Glaze Ingredients
½cupPowdered sugar
1tspLemon extractor extra to taste
2tspHeavy Creamplus more to consistency.
2tspLemon zest
Instructions
Freeze the blueberries
You can use either fresh or frozen blueberries. Either way, cut each blueberry in half and place them in a plastic container in your freezer until you are ready to form the scones.
Wet Ingredients
Blend the milk, lemon extract, and egg with a milk frother or blender.
Transfer to a squeeze bottle and place in your refrigerator.
Dry Ingredients
Mix the flour, granulated sugar, baking powder, baking soda, salt, ground ginger, and ground cardamon in a large mixing bowl.
Slice the butter into chunks and mix with the dry ingredients.
Cut the butter into the dry ingredients with a butter cutter until the butter is the size of peas.
Put the bowl with the dry ingredients in your freezer for 15 minutes.
Preheat your oven to 400°.
Line your baking sheet with parchment paper.
Combine the Wet and Dry Ingredients
Using the "tine method" (see video in step by step instructions above), combine the wet ingredients into the dry ingredients until the ingredients are wet but still pea sized.
Take the frozen blueberries out of your freezer. Add half of the frozen blueberries to the dough and thoroughly mix with the tines of a fork.
Add the other half of the frozen blueberries and thoroughly mix with the tines of a fork.
Form the Scones
Gently flip and press the ingredients in the bowl until they form one log.
Fold the log in half and move it to a silicone mat.
Using the guide of the measured circles on a silicone mat or a 7" ring, form the dough into a 7" circle by gently pressing from the center of the dough to the edges.
If using a 7" ring, swirl the ring around the dough a few times to firm the edges. If forming by hand, press the edges of the dough lightly with the flat side of a long knife to firm the edges.
Use a long serrated knife to make four equal cuts through the center of the dough to divide the dough into eight scones.
Slide the flat edge of the long knife under each scone and move it to the parchment paper on the baking sheet, leaving about 1" between each scone.
Bake the Scones
Place your baking sheet on a middle rack in your preheated oven and bake for 14 to 16 minutes at 400°.
Halfway through,check to see if one side is cooking faster than the other and, if so,turn the pan around in the oven and continue to bake. Remove the scones to a cooling rack when the center of the scones feel solid, not liquidy.
Glaze the Scones
Thoroughly mix the powdered sugar, lemon extract, and heavy cream in a medium bowl until smooth but somewhat thick.
Wait 5 minutes for the scones to cool a bit before applying the glaze. With a spoon or silicone brush spread or dab the glaze on the top of each scone while they are still warm.
Optionally, sprinkle some dried or fresh lemon zest over each scone immediately after you apply the glaze.
Storage
Cover any scones that will not be eaten right away. They will last about 5 days without refrigeration, about 10 days in your refrigerator, and about 3 months in your freezer.
Let the scones cool completely cool before covering them with plastic wrap,
To thaw frozen scones, let them come to room temperature (about 30 minutes). Do not microwave these scones.
Notes
THESE ARE NOT KOSHER FOR PASSOVER*You can substitute Whole Milk, 2%, Almond, Coconut, or Soy Milk .**For a restricted sugar diet, you can put as little as 2 tbsp of sugar.***You can use as much as 6 or as little as 2 Tbsps of butter.