Hi everyone, my name’s Valerie and I blog over at The Year of Living Healthfully. It’s a pleasure to be guest blogging today on Sumo’s Sweet Spot. What a wonderful blog Sumo has here. She’s so creative and talented. I can’t sew or craft, but I love cooking and today I have a special treat for you - blueberry and white chocolate scones. They melt in your mouth with wonderful bursts of flavor from the blueberries and the white chocolate chips.
Scones are quite simple to make and they don't require any special ingredients or procedures. They are a great change from coffee cake or pastries and people will be so happy you brought treats to work! Scones should be delicate and sort of melt in your mouth. They are traditionally cut in wedges, and one of the things I like about them is that they are supposed to look kind of rustic so don't worry about getting your sizes and wedges exactly perfect.
Here's a hint: When I make these blueberry white chocolate chip scones I always use dried blueberries. I tried several times to make them with fresh but they came out too wet and the color of the berries smeared all over. Dried berries work great. If you don't have or want to use blueberries, try substituting in cranberries, apricots, cherries, or your favorite dried fruit. Once you know how to make the base recipe you can mix in all sorts of things and have lots of different and wonderful flavor combinations.
So, here we go! Let's get our bake on.
Here's what you'll need to make 16 large scones:
2 1/2 cups flour
4 tablespoons sugar, plus more for sprinkling
4 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, chilled and cut into pieces
2 eggs, slightly beaten
3/4 cup whipping cream, plus more for brushing
1 teaspoon vanilla
2/3 cup dried blueberries
1/2 cup white chocolate chips.
Here's what you'll do:
Preheat your oven to 400 degrees. Line a baking sheet with a Silpat or a piece of parchment paper.
In a medium bowl combine the flour, sugar, baking powder and salt. Using a pastry blender or fork, cut in butter pieces until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
In a small bowl combine the eggs, whipping cream, and vanilla. Add the wet ingredients to the dry ingredients and stir lightly with a fork until just combined. (You don't want to over stir this or your scones will be tough.)
Turn dough out onto a lightly floured surface and knead gently a couple times until everything is holding together. With your hands shape the dough into a rectangle. I think mine is about 9x12 inches or so. It doesn't need to be perfect. Use a dough cutter or a pizza cutter and cut your dough into 16 wedges. Again, these scones are meant to be a little rustic looking, so don’t stress over gettng them perfect looking.
Carefully place them on your lined baking sheet. I put mine on one sheet but you can separate them on to two sheets if you prefer. (I just like to minimize washing up.) Just leave a bit of room between them since they puff up and rise beautifully.
With a pastry brush, lightly brush the tops with a little more whipping cream and sprinkle them with sugar. (I sprinkled them with Turbinado sugar which is sold in the regular grocery store under the brand name Sugar in the Raw, because I like the coarser texture.)
Bake them for 12-14 minutes. Let them cool on the pan about 10 minutes and then remove to a wire rack to cool completely. Store in an airtight container. These are best eaten within the first couple days.
But, who are we kidding...they won't last longer than that anyway!
Is anybody else drooling? These look seriously delicious. And I love that you could mix it up with different fruit. Yum!