Scones are kissing-cousins of biscuits, with all the sweetness, richness, and delicate crumb that perfectly complements coffee or tea. In this recipe, ground ginger adds warmth, while fresh blueberries tempt with summer brightness. Serve these for breakfast, brunch, or afternoon tea. They freeze well and can be reheated in the microwave, wrapped in a paper towel. 

Blueberry Scones

Makes 12

2 1/4 cups flour
1/3 cup sugar, plus more for dusting
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground ginger
zest from 1 lemon
2 tablespoons cold butter, cut into pieces
2 tablespoons shortening
1 egg
1/2 cup milk
1/4 cup heavy cream, plus 1 tablespoon for brushing
1/2 teaspoon vanilla
1/2 cup fresh blueberries

 Directions

1. Preheat oven to 425°F. Sift flour, sugar, baking powder, salt, and ginger into a mixing bowl. Add lemon zest, butter, and shortening. Use a pastry blender or two forks to cut shortening into flour until it resembles coarse sand.

2. Break the egg into a measuring cup and whisk with a fork. Add milk, cream, and vanilla. Pour ¾ of the mixture over the dry ingredients and stir with the fork to form a ball. Add more liquid if the dough is dry. Do not over mix. Carefully fold in blueberries.

3. Flour a workspace. Place the dough in the middle and carefully roll or pat into a 2-inch thick rectangle, trying not to crush the berries. Fold the rectangle in half and pat, so it is 2 ½ inches thick. Use a biscuit cutter to cut rounds, placing them close together on an ungreased baking sheet. I use a small pizza pan. Reform the scraps and cut additional scones. You should have 12, but don’t worry if you don’t. Brush the tops of the scones with heavy cream, sprinkle on sugar, and bake in the middle of the oven until a rich brown, about 15 to 20 minutes. 

4. Remove from oven. Carefully lift scones from the pan using a spatula and place on a cooling rack or in a serving basket. Eat hot, warm, or cold and with or without butter or clotted cream.