Blueberry and Ginger Scones

• 2 cups All-purpose flour (240 grams) + some for work surface
• 1/4 cup granulated sugar (50 grams)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 7 tablespoons unsalted butter, cold and grated
• 1 cup heavy cream + some for brushing
• 1 cup fresh blueberries
• 1/2 cup crystalized ginger, roughly chopped

Optional vanilla icing:

• 3/4 cup powdered sugar, sifted
• 2 1/2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Scones:

1. Place butter in the freezer for 15-20 minutes. Preheat oven to 400 degrees Fahrenheit.
2. Sift and mix the dry ingredients into a large bowl: flour, sugar, baking powder and salt.
3. Using a box grater, grate the butter into the bowl and thoroughly coat until it resembles course crumbs. Add the blueberries and ginger to the bowl and lightly toss, making sure not to mash the fruit.
4. Make a well in the middle of the flour mixture, and pour in the heavy cream. Gently mix with a spatula until there's no more loose flour, but do not over-mix!
5. Pour dough onto a floured surface and work the dough into a medium-sized disc, about 8-9 inches in diameter and about 3/4 of an inch thick.
6. Then using a bench knife, cut the disc into 8 wedges (like pizza slices).
7. Place wedges onto a lined baking sheet a few inches apart from each other. Lightly brush each wedge with heavy cream and then sprinkle with course sugar. Place baking sheet into the refrigerator for 15 minutes or 10 minutes in the freezer (preferred method).
8. Then, place baking sheet in the oven and bake scones for 20-25 minutes until the edges are golden brown.
9. Allow to cool on a cooling rack for a few minutes and enjoy warm! *Option to add vanilla frosting.

Optional Vanilla Icing:

1. Whisk powered sugar and heavy cream together. Then add vanilla extra. Add more powered sugar for thicker consistency and more heavy cream for thinner.