This might just be my favorite scone recipe ever. It’s everything a good scone should be — subtle, but flavorful. Perfect with coffee or tea. And totally memorable.
Scones unfairly get a bad rap, I think. It’s usually with folks who’ve only had the dry, rock-like version that some stores sell. And really, if that’s the only way you’ve had them, it’s not surprising if you groan and turn away when you see someone writing about them. Those scones are an acquired taste, for sure. But I urge you: give homemade scones a chance.
Homemade scones are different. They have a crusty outside, yes, but that gives way to a soft, tender interior. Scones are definitely best the day they’re made, warm from the oven. But they are good the next day too — especially if you warm them up briefly before serving. But you should know that scones won’t last more than two days (they lose that softness after that) … but then again, scones rarely last more than two days in my house anyway.
When Shawn asked me to make some scones this weekend, I decided to just work with what we had in the fridge — and this recipe was born using flavors we love with a tried and true process. This is a mash-up of my family’s favorite pancake recipe for Blueberry White Chocolate Buttermilk Pancakes and a killer recipe for Raspberry White Chocolate Scones that’s another favorite. Tangy buttermilk, sweet white chocolate chips and some delicious tart wild blueberries are like breakfast-craft for me. So good.
These scones are buttery with a nice coarse sugar sprinkled top … You’ll love them. I swear.
I heated up a couple of these for the kids this morning and Will was so excited that the flavors were like his favorite pancake. He’s declared this his new favorite scone. Sweet.
Blueberry White Chocolate Buttermilk Scones
yields 8 scones
adapted from Raspberry White Chocolate Scones
1 3/4 cup all purpose flour
1 1/4 tsp baking powder
2 tbsp sugar
1/2 tsp Kosher salt
1/2 cup white chocolate chips
1/2 cup frozen wild blueberries
1/4 cup cold unsalted butter, plus 1 tbsp reserved
2 large eggs
1/3 cup buttermilk
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and then set side.
In a large bowl, sift together the flour, baking powder, sugar and salt (a wire whisk is great for this). Using a pastry cutter or two knives, cut the 1/4 cup of cold butter into the flour mixture until it looks like coarse crumbs. Fold in the white chocolate chips and blueberries.
In a small bowl, whisk together the eggs and buttermilk until well-combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir gently from the inside out until the dry ingredients are all moistened. The dough will be crumbly.
Turn out the dough onto a floured board and with floured hands, pat into a 3/4-inch thick circle. Using a pizza wheel, cut into eight triangles. Carefully move from the cutting board to the prepared baking sheet. I use an offset spatula, which is perfect for it.
Melt the remaining tablespoon of butter and brush the tops of the scones with it. Sprinkle with coarse sugar.
Bake for 18-20 minutes, until cooked through and just starting to turn golden at the peaks.
Enjoy hot from the oven or let cool and store in an airtight container at room temperate for up to two days.
More from Sarah W. Caron of Sarah’s Cucina Bella
- Snapshot: Sarah Caron in the Newtown Bee (a profile by our local weekly newspaper)
- How to create the ultimate chili bar for your Super Bowl 2012 party on Chef Mom