These light and slightly sweet delicious scones can be made with raspberries or strawberries. I think almost any fruit in season would work with this simple recipe.
My fruit of choice today is wild blueberries, you know the small sweet blueberries requiring no cutting, peeling or pitting! Only in season during July and August my favourite way to purchase them is frozen. This allows me to enjoy blueberries in my baking or smoothies any time of the year.
Did you know blueberries have only 43 calories in 1/2 cup and are a good source of vitamin C and contain fibre. New studies by the USDA point to health benefits from eating blueberries, such as retarding aging and helping to prevent cancer due to their antioxidant activity. Seems it is one of the highest in antioxidants of the 40 fruits and veggies the USDA tested.
Even without these possible extras, blueberries add flavour and colour to all your baking, whether muffins, scones, pancakes, coffee cakes or cupcakes. I hope you enjoy this simple and quick recipe as much as I do.
White Chocolate Blueberry Scones
Preheat oven to 400F. Parchment line a cookie sheet and set aside.
In the bowl of a food processor pulse together several times:
2 1/4 cups all-purpose flour
2 tsp baking powder
1/ tsp salt
1/2 tsp baking soda
4 tablespoons sugar
Add in 1/2 cup COLD butter cut into 8-12 cubes and pulse until butter is pea sized.
Empty this mixture into a large bowl and add 1/2 cup fresh or frozen blueberries and toss gently. (DO NOT THAW frozen berries if using.)
Combine in a large measuring cup:
3/4 cup buttermilk
1 large egg
Pour liquid ingredients into dry ingredients and fold together until combined. Fold in 1/2 cup chopped white chocolate or white chocolate chips.
Press dough into a circle on prepared pan. (Note: mixture may be very wet.) Dampen fingers to help flatten to even depth. Bake for 18-20 minutes until browned and baked through in the centre.
Let cool slightly and cut into 8-12 wedges.
For extra oomph drizzle a little glaze made of 2 cups icing sugar and 2-4 tablespoons of milk over top of cooled scones.