White Chocolate Blueberry Scones

On cold winter days like today, all you want to do is wrap yourself in a blanket and eat flaky pastries and drink warm hot drinks to weather out the winter. Hibernation never seemed like a better idea at this point in the cold winter months that is Northern Alberta. It’s -40 with the windchill today. That is the type of weather that makes your nose hairs stick together when breathe, and your eyelashes freeze shut. *Sigh… Only 3 more months until spring! I used frozen summer blueberries for this recipe, just to make me feel a little better about the long winter.

DSC03924

This recipe asked for grated frozen butter. What a good idea!

DSC03925

Here’s all the grated butter. It looks like little white hairs!

DSC03926

I Used Gold Forest Grain’s Spelt flour for this recipe. It was delicious!

DSC03927

The recipe called for sour cream, but since I didn’t have any, I substituted Greek yogurt instead.

DSC03928

Here’s the dry ingredients.DSC03929

Here are the liquid ingredients, mixed in!

DSC03930

Tasty dough all ready to go.

DSC03931

Now the tasty dough is all rolled out, ready for its filling!

DSC03932

Sprinkle the blueberries and white chocolate all over the dough.

DSC03933

And roll it up into a sausage roll. DSC03934

Pinch the ends to make sure that no chocolate or blueberries escape, and cut them up into little triangles.

DSC03935

Place them on a baking sheet, lined with wax paper, and bake at 425 for 20-25 mins, or until golden brown.

DSC03938

And enjoy the blueberry white chocolate goodness!

Jacquie’s Awesome White Chocolate Blueberry Scones (Courtesy of Lick the Bowl Good)

  • 1/4 cup unsalted butter, frozen whole
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup white chocolate chips
  • 1/2 cup milk
  • 1/2 cup thick plain Greek yogurt
  • 2 cups whole grain flour, plus additional for work surface
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon table salt

1. Adjust an oven rack to middle position and heat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Score and remove half of the wrapper from frozen butter (the wrapper will protect your hands while grating). Grate the unwrapped ends on large holes of box grater. Place grated butter in freezer until needed. Place blueberries and white chocolate chips in freezer until needed.Whisk together milk and sour cream in medium bowl; refrigerate until needed.

3. Whisk the flour, 1/2 cup sugar, baking powder, baking soda, salt in medium bowl. Add frozen grated butter to flour mixture and toss with fingers until thoroughly coated. Fold in the chilled milk mixture with a spatula until just combined (do not overmix).

4. Turn the dough and any floury bits onto a well floured work surface. Lightly flour your hands and the dough and knead the dough gently 6-8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.

5. Transfer dough to floured work surface and roll into a long piece of dough. Sprinkle blueberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll up dough, pressing to form tight log, and pinch the seam closed. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into rectangles. Cut each rectangle diagonally to form triangles.

6. Transfer the scones to parchment-lined baking sheet. Bake until tops and bottoms are golden brown, 18 to 25 minutes, rotating the pan halfway through baking. Transfer to wire rack and let cool 10 minutes before serving.

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s