|Blueberry-White Chocolate Scones|
For the Scones:
10T Unsalted Butter, Grated & Frozen
1C Fresh Blueberries, Frozen
½C White Chocolate Chips
2C AP Flour (plus extra for your work surface)
½C Granulated Sugar
1t Baking Powder
½t Baking Soda
3T Heavy Cream
Raw Sugar, For Sprinkling
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Grate the butter (large holes of the box grater) and place the grated butter on a plate and into the freezer until frozen (or until you need it).
3. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium-mixing bowl. Add the frozen, grated butter to the flour mixture and toss with a fork until thoroughly coated. Fold in the chilled buttermilk until just combined (do not over mix). Turn the dough and any floury pieces onto a well-floured work surface. Lightly flour your hands and the dough. Knead the dough gently 5-8 times until it just holds together into a ragged ball, adding additional flour as needed to prevent sticking. Roll the dough into approximately 12inch Square. Then fold the dough into thirds (like a business letter). Lift the short ends of the dough and fold into thirds again to form approximately 4inch square. Transfer the dough to a dish lightly dusted with flour and chill in the freezer for 5 minutes. Transfer the dough to a floured work surface once again and roll out to another 12inch square. Sprinkle the blueberries and white chocolate chips evenly over the surface of the dough, and press down so that they are slightly embedded in the dough. Roll up the dough into a tight log and press log into a 12x4inch rectangle. Roll up dough, pressing to form tight log, and pinch the seam closed. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.
4. Transfer the scones to parchment-lined baking sheet. Brush tops with heavy cream and sprinkle lightly with sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes, rotating the pan halfway through baking. Transfer to wire rack and let cool 10 minutes before serving.