Berry White Chocolate Scones

Every once in a while, I get a craving for scones, and they’re so easy to whip up that there’s really no point in NOT making them. I like to use this base recipe from Canadian Living for versions where I’m adding in buttermilk, and then I just kind of wing it from there. Today we’re adding white chocolate chunks and some frozen service berries.

Preheat your oven to 400°F and line a baking sheet with parchment paper. Grab your chocolate and roughly chop up a few ounces. Here I used 6 ounces white chocolate.

In a bowl, dump about 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder and 2 tablespoons granulated sugar. Give that a good stir.

Cube up 1/2 cup cold butter and tip that in as well. Use a pastry blender or two knives to cut the butter up into coarse crumbs.

Now tip in 1 cup frozen berries. If you’re using big berries I recommend a rough chop first. You can add in your chocolate chunks too at this point.

Give them a stir until everything is coated in flour.

Whisk together 1 cup buttermilk and 1 large egg.

Tip that into the mix and stir until just combined.

It will be sticky and gross.

Form it into a rough ball and tip it out onto a floured surface.

Dust your hands with flour and pat the dough into a flattened cylinder that is about 1-1 1/2 inches thick.

Slice that sucker into as many pieces as you want. Twelve is always a good number.

Line ’em up on your baking sheet – if they’re sticky then flour the parchment as well.

Bake for about 18-20 minutes, until the scones are dry to the touch and slightly browned. If you are using extra frozen fruit, you may want to add a few extra minutes to the baking time.

Serve immediately for breakfast, lunch, or dessert – or just a snack!

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