Lemon Ginger Scones with Whipped Cream and Blueberry Compote
These buttery, lemony, scones are light and moist. Laced with bits of candied ginger, they are a beautiful match for a nice pat of butter or dollop of whipped cream. The blueberry compote is optional but next level divine.
Servings: 8
Ingredients
Scones
- 2 ¼ cups Cup 4 Cup gluten-free flour Substitute equal amounts for all purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- zest of one lemon
- 12 tbsp (1½ sticks) unsalted butter cut into 1/2 inch cubes, chilled
- 1/2 cup candied ginger chopped. Or 3/4 tsp ground ginger.
- 2 tsp vanilla bean paste or extract
- 1¼ cup heavy cream
- 1/4 cup raw sugar, such as turbinado
Whipped Cream
- 1 pint (2 cups) heavy cream
- 4 tbsp confectioner's sugar or sugar, honey, or maple syrup
- 1 tsp vanilla bean paste is best or extract
Blueberry Compote
- 2 cups fresh blueberries
- 2 tbsp water
- 1/4 cup maple syrup
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
Instructions
Scones
- Preheat oven to 375º. Line a baking sheet with parchment paper.
- In a food processor, combine flour, sugar, salt, baking powder, and lemon zest, pulse 3 times. Add chilled butter and pulse until mixture resembles course meal, about 12-15 times.
- Transfer to a bowl. Using a wooden spoon, mix in candied ginger, vanilla, and 1 cup of the cream until just combined. Dough will look a bit shaggy.
- Turn dough onto a lightly floured surface and shape into a 10" by 2" log. Using a sharp knife dipped in flour, slice dough into 8 even circles and place them on parchment lined baking sheet. Brush scones with remaining 1/4 cup cream and sprinkle with raw sugar.
- Bake 15-18 minutes, until light golden. Allow to cool on baking sheet. Serve with warm compote and whipped cream.
Whipped Cream
- Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
- Add cream, sugar, and vanilla to bowl and whip on high speed until stiff peaks form. Store in fridge for up to one day.
Blueberry Compote
- Add 1 cup of the blueberries and remaining ingredients into a small saucepan. Cook on medium heat for 10 minutes, stirring occasionally. Add remaining 1 cup berries and cook another 8 minutes. Remove from heat and allow mixture to become thick and jammy as it cools.