2 ounces white chocolate baking bar, finely chopped
¼ cup (4 grams) dried chamomile
2 large eggs, lightly beaten
¾ cup cold whole milk, divided
¼ teaspoon vanilla extract
Instructions
Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Using fingers, rub in butter as lightly as possible until mixture resembles coarse crumbs. Stir in blueberries and white chocolate.
Place chamomile in a fine-mesh sieve. Using the back of a spoon, press chamomile through sieve and into a small bowl, discarding large stems. Add 1 tablespoon chamomile to flour mixture, stirring until combined.
In a medium bowl, whisk together eggs, ½ cup plus 2 tablespoons milk, and vanilla extract. Add egg mixture to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 6 to 8 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¾-inch flower-shaped cutter dipped in flour*, cut as many scones as possible from dough, rerolling scraps. Place scones on prepared baking sheet. Freeze scones for 20 minutes**.
Preheat oven to 350°.
Brush tops of cold scones with remaining 2 tablespoons milk. Sprinkle remaining chamomile in a circle in center of scones.
Bake until edges of scones are lightly golden brown, 15 to 20 minutes. Serve immediately.
Notes
*We used King Arthur’s Gluten-Free Measure for Measure Flour.
**At this point, scones can be frozen completely and then transferred to an airtight freezer bag for longer storage. Bake frozen scones without thawing, according to recipe instructions.
Recipe by TeaTime Magazine at https://teatimemagazine.com/blueberry-chamomile-white-chocolate-scones/