These delicious scones are soft and flaky and filled with raspberries, blueberries and white chocolate. They make a great breakfast, snack or dessert or an accompaniment to a tea party, and go great with a cup of tea or coffee.
It is thought that scones (derived from Scottish “bannock”), originated in Scotland in the early 1500’s. They’d make the dough with a combination of wheat and oat flour, shape it into a round and cut into 4 or 6 wedges. Scottish scones are often made with sour milk or buttermilk and are usually plain whereas British scones are often filled with berries or currants. Scones here in Canada come in all sorts of flavors with an assortment of mix-ins and can have a drizzled icing or topped with sugar before baking.
Any which way you make them, scones which are biscuit-like, are absolutely delicious!! And the best part — there’s no need to knead this dough because otherwise you will not have fluffy layers. Instead, fold the dough over a few times to create the layers, making the scones flaky.
Let’s get started!
Combine 2-1/2 cups flour, 1/4 cup sugar, 1 tbsp baking powder and salt in a large bowl. Stir.
Cut in 1/2 cup butter into flour until slightly crumbly.
Add in splash of vanilla, 1 egg and 2/3 cup buttermilk. Add more milk if needed until dough forms.
Add in 1/2 cup white chocolate chips. Lightly stir.
Add in berries. I am using 1/2 cup raspberries and 1/2 cup blueberries. I lightly floured the frozen berries before adding them to the dough.
Then I lightly pressed the berries into the dough.
Any berries that fell out of the dough or were left in the bowl, I poured them on to the dough. Then I pressed the dough out with my hands.
I folded the dough over, lightly pressed the dough out a bit and folded the dough over again to create layers in the dough. This helps give a flaky scone (or biscuit!) After I did this about three times, it was ready to cut into scones.
I pressed the dough out with my hands. The raspberries were starting to thaw which made a bit of a mess!! I tried shaping into a round disc as I flattened the dough.
Time to cut into wedges! I cut the dough into 8 pieces.
Place onto baking sheet. I slightly greased mine so the chocolate chips doesn’t stick as much. Refrigerate for 20 minutes. This helps to relax the gluten which makes the scone tender while the cold chills the fat making the scones flakier. I skip this step, and the scones still turn out wonderfully. Chilling scones is much like chilling pie crust.
Brush with milk and sprinkle with granulated sugar or coarse sugar.
Bake at 375F for 30 to 35 minutes or until golden. Loosen from pan while warm. Let cool or place on cooling rack to cool completely.
So delicious!
My kids wanted a few mini scones which worked perfect for our tea party! We served these delightful scones with butter and whipped berry cream cheese.
Raspberry-Blueberry Scones
2-1/2 cup flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter
2/3 cup buttermilk
1 egg
1 tsp vanilla
1-1/2 cups mix-ins like chocolate chips, or 1/2 cup each of raspberries, blueberries and white chocolate
Combine flour, sugar, baking powder and salt together. Stir. Crumble in butter. Add in milk, egg and vanilla. Add mix-ins. Stir. Flour counter. Put dough on counter. Fold a few times to create layers. Pat dough into a circle. Cut into 8 wedges. Place in greased baking pan. Chill 20 minutes in fridge. Brush tops with milk. Sprinkle with sugar. Bake at 400F for 15 minutes, then bake at 375F for 10 minutes or until golden brown and cooked through.
enjoy from Our City Homestead to yours