Saturday, January 7, 2017
British-Style Blueberry White Chocolate Chip Scones
We have had several opportunities to try British scones as we have visited our daughter in England and have so enjoyed scones with clotted cream. Below is a scone recipe using blueberries and white chocolate chips like the scones I normally make but in a more British style. It is hard to find clotted cream in the states, and when I found a bottle it was about six dollars for a tiny amount. I had to drive almost 2 hours to even find a store that carried it. I tried to make it, but that was less than successful. For now, I have decided to save clotted cream for my visits to the UK. Curt recently picked up a jar of blueberry jam at Cracker Barrel, and we have used that along with butter on our scones, but they are lovely with just butter.
We eat one scone per meal, and so I freeze them after the first breakfast. They heat up to taste almost better the second time around! Just take them out of the freezer and pop them frozen into a 300° oven for 15 minutes.
3 C. all-purpose flour
1/2 cup sugar
2 T. baking powder
1/2 tsp. salt
8 T. unsalted butter, cut into half inch pieces and softened
1 C. frozen blueberries
1/4 to 1/2 C. white chocolate chips, as desired to taste
1 C. whole milk
2 large eggs
1. Adjust oven rack to upper-middle position and heat oven to 500°. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, and salt in food processor until combined, about 5 pulses. Add butter until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. Transfer mixture to a large bowl and stir in blueberries and white chocolate chips.
2. Whisk milk and eggs together in a second bowl. Set aside 2 tablespoons milk mixture. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dried bits of flour remain.
3. Transfer dough to a well-floured counter and gather into ball. With floured hands, need until surface is smooth and free of cracks, 25 to 30 times. Press gently to form disk. Using floured rolling pin, Roland disk into 9-inch round, about 1 inch thick. Using floured to a 2 1/2-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 rounds. Discard remaining dough.
4. Brush tops of scones with reserve milk mixture. Reduce oven temperature to 425° and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.