Zoe Francois' Blueberry Scones

Wild Blueberry Scones

byZoë François
Total 40 mins, includes cooling time
Active 15 mins
Makes 8 scones
  • 2 1/2 cups (325 grams) all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup (50 grams) granulated sugar, plus more for the tops
  • 1/4 teaspoon kosher salt
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 cup (170 grams) unsalted butter, chilled and cut into small pieces
  • Zest of one lemon
  • 1/4 cup chopped candied ginger
  • 2 cups wild blueberries, fresh or frozen
  • 2 large eggs
  • 3/4 cup half-and-half
  • 2 tablespoons heavy cream, for brushing on the tops
    1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
    2. In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. Add the chilled butter to the flour mixture. Use a pastry cutter to cut the butter into the flour mixture. Keep cutting the butter in until most of the butter is worked into the flour, with a few pea-size pieces left intact. Mix in the lemon zest, candied ginger, and blueberries.
    3. Whisk together the eggs and half-and-half. Add the liquid to the dry mixture. Use a spoon or your hands to mix gently. The dough will be shaggy with some dry patches. Dump it onto the counter. Use a bench scraper to fold the dough over itself. Give it about 8 folds total, until it just barely comes together. Pat into a disk about 1-inch thick.
    4. Transfer the dough to the prepared pan. Brush with the cream. Sprinkle the top generously with sugar. Use a bench scraper or knife to cut into 8 equal wedges.
    5. Put the scones in the oven and reduce the heat to 400°F. Bake until the scones are set in the middle, about 25 minutes.