Blackberry White Chocolate Scones
These delightful scones combine juicy blackberries and creamy white chocolate for a perfect blend of tart and sweet, creating a flaky pastry ideal for brunch or a comforting snack.
Ingredients
Main Ingredients
- 1/2 cup unsalted butter, cold Use high-quality, grass-fed butter for a richer flavor. Ensure it's cold for that perfect flaky texture.
- 2 1/2 cups all-purpose flour I recommend using unbleached flour for a more natural taste.
- 1/2 cup granulated sugar Just the right amount to balance the tartness of the blackberries.
- 1 tablespoon baking powder Make sure it's fresh for the best rise.
- 1/2 teaspoon kosher salt Enhances flavor.
- 4 ounces good-quality white chocolate, roughly chopped Choose a premium chocolate for a luxurious taste.
- 1/2 cup heavy whipping cream This adds moisture and richness.
- 2 large eggs, room temperature Room temperature eggs mix in more evenly.
- 1 teaspoon vanilla extract A touch of vanilla brings warmth and depth.
- 1 cup frozen blackberries Frozen is best—they keep their shape during baking.
- 2 tablespoons heavy whipping cream (for topping) Gives the scones a lovely golden sheen.
- 1 tablespoon turbinado sugar (for topping) Adds a nice crunch and sparkle.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Grate the cold butter onto a sheet of parchment paper and freeze while preparing the remaining ingredients.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Incorporate the grated butter into the dry ingredients using a fork or your fingertips until the mixture resembles coarse crumbs.
- Add the chopped white chocolate to the mixture and stir gently to combine.
- In another bowl, whisk together the heavy cream, eggs, and vanilla until frothy.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the frozen blackberries.
- Shape the dough into a circle, about 3/4 inch thick, on the lined baking sheet.
- Cut into 6-8 wedges, slightly separating the edges.
- Brush the tops with heavy cream and sprinkle generously with turbinado sugar.
- Bake for 18-23 minutes, or until golden brown and a toothpick inserted comes out clean.
Notes
Ensure butter is cold for flakiness. You can prepare the dough, shape it into a disk, and freeze it for up to a month. Store in an airtight container for up to 3 days.