"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Blueberry White Chocolate Scones Recipe

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This recipe for Blueberry White Chocolate Scones, by , is from Delicious Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deanne Paulson

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all purpose flour
1/4 cup plus 2 T. turbinado sugar, divided
1 T. baking powder
1/2 tsp. salt
3/4 cup cold unsalted butter, cut into small pieces
3/4 cup plus 2 2 T. milk, divided
1 egg, beaten
1 T. lemon zest
1 cup blueberries
1 pkg. / 170 g. white chocolate, chopped

Directions:
Directions:
Preheat oven to 375 F. Line a baking sheet with parchment paper.

Mix together flour, 1/4 cup sugar, baking powder and salt in a large bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Add 3/4 cup of milk, egg and zest. stir just until mixture forms a dough.
Stir in berries and chocolate.

Divide dough in half.
On a lightly floured surface, pat each half into a 7-inch round.
Cut each round into 8 wedges.

Place the wedges on the baking sheet.
Brush with remaining milk and sprinkle on remaining sugar.

Bake 25 minutes or until lightly golden.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Choking down dry, hard plain biscuits in grade 9 cured me of eating scones for a long time. Seeing them everywhere in Victoria wore me down and I have developed a taste for this version.

 

 

 

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