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blueberry white chocolate chip scones

Berry & White Chocolate Scones

Michele Pesula Kuegler
Prep Time 15 minutes
Cook Time 20 minutes
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