A fluffy scone bursting full of berries and chunks of white chocolate. The perfect morning tea treat and so easy to make!
INGREDIENTS
2 ¼ cup Unbleached Flour
4 tbsp White Sugar
2 ½ tsp Baking Powder
½ tsp Salt
½ cup Butter or Margarine (COLD)
½ cup Cream (or milk/milk substitute)
1 large Egg
1 tsp Vanilla
1 heaping cup Mixed Berries (I like using blueberries, strawberries, raspberries and or blackberries)
½ cup White Chocolate Chunks or Chips
Glaze: (optional)
½ cup Powdered Sugar
1 tbsp Milk or Cream (or milk substitute)
½ tsp Vanilla
INSTRUCTIONS
Begin by preheating the oven to 400 F. Then in a medium bowl measure out flour, sugar, baking powder and salt, stir to combine. Then take your box cheese grater and place it inside the bowl. Grate the cold butter or margarine into the bowl, be sure to scrape out the inside of the grater as some butter may stick to the inside. Take a rubber spatula and mix the butter throughout the flour mixture, butter chunks should be about this size of a pea (break larger chunks up if necessary).
Using your spatula create a well or hole in the center of the flour/butter mixture, pour in the cream, add the egg and vanilla and beat mixture together inside well. Add in fresh berries (frozen works too but be sure to toss with 1 tbsp of flour to avoid the berries running color everywhere) and continue mixing until the dough starts to come together. Do NOT OVERWORK the dough, it should be loose light and fluffy! Prepare a baking sheet with parchment paper. Turn the dough out on a floured surface, using you hands shape the dough into a rough circle, flattening dough so that it is roughly 1 inch thick. Cut the dough into 8 wedges, place wedges on prepared baking pan and place in the oven on the center rack. Baking for 12-13 minutes until golden brown and fluffy. Remove from oven and let cool for about 30 minutes or so before glazing
To make the glaze: In a small bowl measure out powdered sugar, cream (or milk) and vanilla, using a small silicon whisk, combine ingredients until it is smooth. Drizzle over cooled scone and enjoy with a warm cup of tea.
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