Description
Indulge in the perfect balance of tart blackberries and sweet white chocolate in these tender and buttery scones. Ideal for breakfast or dessert, these scones are bursting with flavor and are a delightful treat any time of day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- â…“ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold unsalted butter, cubed
- ¾ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Additional
- 1 cup fresh blackberries
- ½ cup white chocolate chips
- Coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a small bowl, whisk together the cream, egg, and vanilla extract. Add to the dry mixture and stir until combined.
- Fold in Berries and Chocolate: Gently fold in the blackberries and white chocolate chips.
- Shape and Bake: Turn the dough onto a floured surface, pat into a circle, cut into wedges, and bake for 18–22 minutes until golden brown.
- Cool and Serve: Let the scones cool slightly before serving.
Notes
- Use frozen blackberries if fresh aren’t available—do not thaw before adding.
- Best enjoyed the day they’re made, but can be stored in an airtight container for up to 2 days.
