Berry White Chocolate Scones
There is a local coffee shop in our town that makes the best raspberry white chocolate scones. They only serve them on weekend mornings and if you don’t get there early enough, you won’t get a scone because they ALWAYS run out of them.
I used to crave those scones, and I would seriously pout if they ran out of them. It was funny though, my kids would not even touch them. They “didn’t like scones”, but they had never even tried them.
This recipe changed everything. Now I make scones at home, and I don’t know how I ever even got them to try them, but my kids both love them (although my son has now decided he likes them plain, without berries or chips, so often I mix up the batter without berries or chips and take half of it and shape up some vanilla scones just for him). I pick mulberries and freeze them just to make these scones in the middle of winter when we’re dying for a taste of summer. My family, my friends, my neighbors all know me for these scones.
I’ve made these scones many, many times and I have tried both raspberries and mulberries in the recipe. I’ve found that raspberries tend to fall apart, but mulberries hold their shape. My friend tried them with blueberries and she said that was really good. I wonder how they would be with cranberries? That would be lovely to make for the holidays, wouldn’t it?
These scones are the perfect thing for a lazy Sunday morning like today.
Berry White Chocolate Scones
Adapted from Dannon’s Summer Berry Scones
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 cup granulated sugar
- 6 tablespoons chilled butter, cut into little pieces
- 2 cups berries (mulberries, raspberries, blueberries)
- 1 egg
- 3/4 cup vanilla yogurt (or plain yogurt)
- 1 t. vanilla extract
- about 1/2 c. white chocolate chips (or more to taste)
- 2 tablespoons coarse sugar
Preheat oven to 400 degrees.
In a bowl combine flour, baking powder, baking soda and salt.
Stir in sugar.
Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!)
Stir in berries.
In a separate bowl combine egg and yogurt and mix until blended.
Stir into flour mixture and mix until just blended (dough will be soft and wet).
Turn onto a floured surface and knead lightly 3-4 times. Pat or roll dough into a circle about 1/2 inch thick. Cut dough into wedges and place on a cooking sheet. Sprinkle scones with the coarse sugar.
- Bake scones for 12-14 minutes or until golden brown.
This recipe was featured on Home Savvy A to Z Homemade Monday:
This entry was posted on November 13, 2011 by Ann. It was filed under Breakfast, Cookies, Dessert and was tagged with Blueberries, Butter, Eggs, Flour, Mulberries, Raspberries, Scones, Vanilla, White chocolate, Whole wheat flour, Yogurt.