Go Back
–+ servings
Blueberry scones with vanilla icing.

High Altitude Blueberry Ginger Scones

Heather Smoke
Soft and tender blueberry scones, lightly spiced with ginger and cardamom, and drizzled with vanilla icing.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American, British
Servings8

Equipment

  • Pastry Cutter
  • Baking Sheet + Parchment Paper

Ingredients
 

Scones

  • 2 cups all-purpose flour, fluffed, spooned and leveled
  • 4 tsp baking powder
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ⅓ cup granulated sugar
  • ½ tsp ground ginger
  • ⅛ tsp ground cardamom
  • 1 tbsp finely chopped fresh ginger or crystallized ginger
  • 10 tbsp cold unsalted butter, cut into chunks or thin slices
  • ¾ cup cold whole milk
  • 1 ½ tsp vanilla extract
  • 1 ¼ cups frozen blueberries
  • 1 tbsp cream

Icing

  • ¾ cup powdered sugar
  • ½ tsp vanilla extract
  • 1 ½ - 2 tbsp milk

Instructions
 

Scones

  • Preheat the oven to 375 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
  • In a bowl, combine the flour, baking powder, salt, sugar, ground ginger, cardamom and chopped ginger. (If you don't want too much spice, feel free to leave out the fresh/crystallized ginger.)
  • Add the butter, and use a pastry cutter to cut the butter in until crumbly, and the pieces of butter are no bigger than peas.
  • Add the milk, vanilla and frozen blueberries, and stir together into a shaggy dough.
  • Scrape the dough onto a baking sheet lined with parchment paper. If the dough is sticky, dust it lightly with a little more flour, and use your hands to shape it into a thick disk, about 7-8 inches in diameter.
  • Brush the top of the dough with the cream. Use a bench scraper or a sharp knife to cut the dough into 8 wedges, but do not separate the wedges.
  • Bake the scones for 30 minutes. Cut the scones again and separate the wedges. Bake for an additional 7-10 minutes, until baked through.

Icing

  • In a bowl, stir together the powdered sugar, vanilla extract and milk, until smooth and drizzly.
  • Let the scones cool for about 10-15 minutes, then drizzle with the icing and serve warm.

Notes

Store leftover scones in an airtight container at room temperature for up to 3 days.
Keyword Blueberry, Ginger, High Altitude, Scones
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/