Sweet, juicy, peak-season berries make this dish shine. For convenience, make the berry mixture, whipped cream, and shortcakes in advance, then assemble just before serving. Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving. Make the shortcakes as time permits, freeze them, then defrost at room temperature when ready to serve.
4 cups blueberries
3 tablespoons granulated sugar
1 tablespoon fresh lime juice
9 ounces all-purpose flour (about 2 cups)
1 tablespoon baking powder
1/2 teaspoon salt
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.