Wednesday, September 24, 2014
I made this recipe as a special breakfast treat while we were camping this summer and it was a huge hit! We enjoyed them for breakfast and were able to have some for snack later in the day. These started out as strawberry scones, but I had blueberries on hand so I changed it up a bit! Love the versatility of this recipe and boy were my guys happy with the white chocolate that was in this recipe!! I will be definitely be making these again...
Blueberry and White Chocolate Scones
(recipe found on pinterest via ifieverownedabakery.blogspot.com)
2 cups flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
6 tablespoons COLD unsalted butter, cubed
1 cup blueberries
3/4 cup chopped white chocolate (plus a few tablespoons chocolate to melt and drizzle on top when baked)
3/4 cup heavy cream (plus 2 tsp to use to melt white chocolate)
Preheat oven to 425 and line a baking sheet with parchment or foil. In a large bowl, whisk together the dry ingredients. Then cut the butter in with a pastry cutter, or 2 knives until only pea-sized lumps remain. Fold in blueberries and chocolate until berries are coated in flour. Pour in heavy cream and gently stir to combine. Once the cream has mostly absorbed, use your hands to knead the dough in the bowl GENTLY, to get all of it in a ball. Be sure to not overwork the dough. Pour out onto a well floured surface and sprinkle top with flour. Gently press the dough until it's down to 3/4 inch thickness, and in the shape of a circle. Using a large, floured chef's knife, cut the circle into 8 even wedges. Place on the baking sheet and bake for 12-15 minutes. Once it has cooled, microwave white chocolate and cream until melted. Using a ziploc bag or a drizzling with a spoon decorate the top of the scones.