If you’ve been reading for a while, I’m sure by now you’ve noticed that I have a slight obsession with making every possible type of scone on the planet. However, I can’t take credit for today’s version – this one came from my sister! When I asked her what type of scone I should try next, she immediately responded with raspberry and white chocolate. I thought it was a great idea, except that I didn’t have any raspberries on hand. I did have a handful of blackberries frozen from when I went blackberry picking with a friend last summer though, so I decided to use those instead – I simply chopped them up so that we wouldn’t end up crunching on a whole blackberry. I glazed half of the scones right away, and then asked on Instagram whether I should keep going – of course, all the votes were for glaze! The hubby nabbed one of the unglazed scones though, and declared that those were much better suited for breakfast, while the glazed ones are perfect for dessert. However you decide to make them, make them soon and enjoy!
- 3 cups unbleached flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 stick butter
- 2 eggs
- 1/4 cup milk
- 1/4 cup half and half
- 1/2 tsp vanilla extract
- 1/3 cup white chocolate chips
- 3 ounces fresh or frozen blackberries, chopped
For the glaze:
- 1 cup powdered sugar
- 2 Tbsp milk
Preheat the oven to 425 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Cut the butter into tablespoon-sized pieces, and using a pastry blender, incorporate into the dry ingredients. In another medium bowl, whisk together the eggs, milk, half and half, and vanilla extract. Whisk the dry ingredients into the wet ingredients and then fold in the white chocolate chips and blackberries. Turn the dough out on to a floured surface and knead to combine. If you’re not using a scone pan, separate the dough into halves. Shape each half of dough into a circle, and then cut each half into four wedges. If you are using a scone pan, spray it lightly with cooking spray. Divide the dough into equal pieces and press them into the pan.
Place the scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones and put them right in the oven. Bake for 15-20 minutes or until golden brown. Remove to a wire rack. Let cool completely before glazing.