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Berry & White Chocolate Scones
Michele Pesula Kuegler
Print Recipe
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course
Breakfast
Servings
8
Ingredients
2
cups
all-purpose flour
1/3
cup
plus 2 tablespoons sugar
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
5
tablespoons
chilled unsalted butter
diced
3/4
cup
white chocolate chips
3/4
cup
berries
fresh or frozen
3/4
cup
buttermilk*
1
large egg yolk
1
teaspoon
vanilla
Instructions
Preheat oven to 375°F.
Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.
Add butter.
Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
Add white chocolate chips and berries for flour mixture, tossing gently.
Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.
Add liquids to dry ingredients; mix until dough forms a ball.
Place dough on a lightly floured surface and press into an 8-inch round.
Cut into 8 wedges. Sprinkle with 2 tablespoons sugar.
Transfer wedges to rimmed cookie sheet, preferably lined with parchment paper.
Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
Serve warm.
Notes
*Instead of using buttermilk, I often combine 1 tablespoon lemon juice and enough milk to equal 3/4 cup.
Keyword
scones