Freeze-dried blueberries and white chocolate chips give these bakes delightful flavor along with a color scheme that’s perfectly suited for the Festival of Lights.
Blueberry–White Chocolate Scones
Serves: approximately 16
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 1⁄3 cup freeze-dried blueberries*
- 1⁄4 cup roughly chopped white chocolate chips
- 1 1⁄4 cups cold heavy whipping cream
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in blueberries and chocolate chips. Add heavy cream to flour mixture, stirring with a fork just until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (It is fine if a few dry bits remain.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1⁄2-inch thickness. Using a 2 1⁄4-inch round cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps once. Place scones 1 inch apart on prepared baking sheet.
- Lightly brush tops of scones with egg.
- Bake until scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 16 minutes. Let cool on bak- ing sheet for 5 minutes. Serve warm or at room temperature.
Notes
*Cut large blueberries in half.
