Blueberry-White Chocolate Scones

I came across a recipe for Blueberry-White Chocolate Scones that I had been wanting to make, and I ended up having all the ingredients to make it, so I decided why not?! I made a few changes, but besides that the scones were light & fluffy on the inside and crunchy on the outside. We had them for breakfast and they were like delicious sweet biscuits. Enjoy :)

Blueberry-White Chocolate Scones

For the Scones:

10T Unsalted Butter, Grated & Frozen

1C Fresh Blueberries, Frozen

½C White Chocolate Chips

1C Buttermilk

2C AP Flour (plus extra for your work surface)

½C Granulated Sugar

1t Baking Powder

½t Baking Soda 

¼t Salt

3T Heavy Cream

Raw Sugar, For Sprinkling

Directions:

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.

source: blueberry white chocolate scones. 


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