Blueberry and Ginger Scones

BLUEBERRY AND GINGER SCONES

After ringing in the New Year with that traditional New Year's Eve cocktail party, I think we all deserve a quiet morning at home. And that's why I developed this recipe for Blueberry and Ginger Scones. They can be made in advance and frozen. Then, on New Year's Day, you can simply pop the scones into the oven and enjoy a delicious breakfast without adding to that holiday hangover.

Makes 8 scones

1½	cups all-purpose flour, plus more for dusting
1	cup old-fashioned rolled oats
1	cup dried blueberries
½	cup whole-wheat flour
¼	cup granulated sugar
2	teaspoons baking powder
1	teaspoon baking soda
½	teaspoon kosher salt
½	teaspoon ground ginger
¾	cup (1½ sticks) unsalted butter, chilled and cut into cubes
½	cup sour cream
2	tablespoons heavy cream

Line a baking sheet with parchment paper and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the all-purpose flour, oats, dried blueberries, whole-wheat flour, sugar, baking powder, baking soda, salt, and ginger. Add the butter and mix on low speed until the mixture resembles coarse meal. Add the sour cream and mix until just combined.

Turn the mixture out onto a lightly floured surface. Form the mixture into a rectangle that measures 16-by-3½-by-1 inches. With a serrated knife, cut the rectangle crosswise into 8 small triangles. Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Cover with plastic wrap, and place in the freezer for at least 2 hours or overnight.

Preheat the oven to 350°F. Remove the scones from the freezer and unwrap. Brush the heavy cream on top of the scones and place in the preheated oven. Bake until lightly golden, about 30 minutes. Remove and cool the scones slightly before serving.