Description
Deliciously soft and buttery scones with the perfect combination of creamy white chocolate and juicy blackberries.
Ingredients
Scale
- 1/2 cup unsalted butter, cold
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces white chocolate, roughly chopped
- 1/2 cup heavy whipping cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup frozen blackberries
- 2 tablespoons heavy whipping cream (for topping)
- 1 tablespoon turbinado sugar (for topping)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Grate the cold butter onto the parchment paper and freeze for about 10 minutes.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the chilled grated butter and combine until the mixture resembles coarse crumbs.
- Fold in the chopped white chocolate.
- In a separate bowl, whisk together the heavy cream, eggs, and vanilla extract.
- Pour the wet ingredients into the dry and stir gently until just combined.
- Fold in the frozen blackberries.
- Turn the dough onto a lightly floured surface, shape it into a circle about 1-inch thick, and cut into wedges.
- Arrange the scones on the baking sheet, brush the tops with heavy whipping cream, and sprinkle with turbinado sugar.
- Bake for 18-23 minutes, or until golden brown.
- Cool on a wire rack before serving.
Notes
For best results, use cold ingredients and work quickly with the dough to ensure flaky scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg