6 tablespoons chilled butter, cut into small pieces
3 tablespoons minced crystallized ginger
3/4 cup 2% reduced-fat milk
1 large egg white
1 tablespoon water
1 tablespoon turbinado sugar or granulated sugar
1/3 cup heavy whipping cream
2 tablespoons powdered sugar
How to Make It
Preheat oven to 400°.
Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 400° for 20 minutes or until golden brown. Cool on a wire rack.
Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 1 1/2 tablespoons whipped cream; cover with shortcake tops.
I made this for July 4 dinner. It was extremely easy to put together, attractive and delicious. Everyone loved it, and I'd absolutely make it again for a special occasion. I doubled the recipe and thought this was about right for six people (allowing for a few second helpings + several samples of the shortcake when it came out of the oven).
I made this for Mother's Day. I followed the recipe exactly and it was fantastic. A nice, light but satisfying dessert that traveled well. I think it would work well for both a casual and formal dinner. And it looked like the photo.
My family and I loved this. Lemon-ginger is a favorite combination of mine, so I add the zest of one lemon to the scone batter and use lemon juice in place of lime when cooking the blueberries--fantastic!
This was an excellent recipe. I made it early in the morning and couldn't wait to try them, so I had them with coffee and a little blueberry jam. Excellent! I didn't make any alterations to the recipe and it was much quicker to make than I expected. I will definitely make them again.
Gorgeous dessert, super-easy to prep in advance and super-impressive to serve. Presented just like the magazine photo (used fat-free whipped cream in a can, sorry about that!). Wonderful end to summer bbq.
I don't even like blueberries and I LOVED this. I made it for a fancy dinner party on the patio. Everyone loved it. I was leary because of the cost of candied ginger but I found it for less than the $9(!) the supermarket wanted. Worth every penny. I followed the recipe exactly and would make no changes. I am making it again for dinner guests this weekend.