Simple White Chocolate Blackberry Scones

These rustic Simple White Chocolate Blackberry Scones are flaky, tender and sweet. Make these for breakfast, brunch or a snack that pairs perfectly with a cup of coffee or tea.

How to make Simple White Chocolate Blackberry Scones

To start, preheat the oven to 375 degrees. Then, combine your dry ingredients in a bowl: flour, sugar, baking powder and salt. Add very cold butter cut into chunks into dry ingredients.

Cut the butter into the dry ingredients until it is a course meal. It will look similar to a crumb topping. This can be done with two forks, a pastry blender, or hands (if you work fast since you want the butter to stay as cold as possible).

Then, in a separate bowl, whisk together the egg, buttermilk and vanilla. Next, pour liquid ingredients into dry ingredients and mix just until incorporated. Next, gently fold in the blackberries and white chocolate chips. The blackberries will break apart slightly (that’s okay).

To give these scones a rustic look they are made similar to drop cookies. Scoop the scones with a large cookie scoop about 1/4-1/3 cup size. If you don’t have a scoop simply divide the dough into 10 scones. Don’t worry about these looking perfect.

Next, place on a baking sheet lined with parchment and bake at 375 degrees for 20-25 minutes or until lightly golden brown. Store leftover scones in an airtight container at room temperature for up to 3 days.

What happened to my scones?

Scones are simple however also easy to “mess up”. Here are a couple of common mistakes to avoid:

• Make sure the butter is super cold and does not get overworked. If the butter ends up warm or melted the scones will not be flaky.
• Do not overmix the wet ingredients into the dry ingredients. This can make the dough tough resulting in a less tender scone. Mix it until is just incorporated.
• Use parchment paper under the scones. Parchment paper will keep the scones from sticking to the pan and falling apart- especially when berries and chocolate are added in!

Follow these directions and you are sure to have a delicious scone!

How to Store Scones

Store leftover scones in an airtight container after completely cooled for up to 3 days. If you would like them to last longer they can be stored in the refrigerator or frozen. To freeze: wrap individually and then place in an airtight storage container. These scones are best eaten immediately after baking.

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If you enjoy baking like we do be sure to try these other recipes: White Chocolate Macadamia Nut Scones, Strawberry Dark Chocolate Banana Muffins, Banana Scones, Lemon Poppy Seed Bread, Peanut Butter Honey Muffins, Banana Bread, Sour Cream Coffee Cake, Dark Chocolate Walnut Biscotti, Banana Walnut Chocolate Chip Oatmeal, Apple Cinnamon Muffins, Chocolate Pecan Pie, Easy Apple Pie from Scratch, Banana Walnut Chocolate Chip Baked Oatmeal, Chewy M&M Cookie Bars and Very Berry Blueberry Muffins.

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Simple White Chocolate Blackberry Scones

Yield: 10 scones

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

These rustic Simple White Chocolate Blackberry Scones are flaky, tender and sweet. Make these for breakfast, brunch or a snack that pairs perfectly with a cup of coffee or tea.

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Ingredients

• 2 cups flour
• 1/3 cup sugar 
• 1 1/2 tsp baking powder 
• 1/2 tsp salt 
• 1/2 cup butter, cubed and very cold 
• 1/2 cup buttermilk 
• 1 tsp vanilla 
• 1 egg 
• 1/2 cup white chocolate chips 
• 6 oz blackberries, rinsed and dried

Instructions

1. Preheat oven to 375 degrees.
2. Combine your dry ingredients in a bowl: flour, sugar, baking powder and salt.
3. Add very cold butter cut into chunks into dry ingredients. Cut into the dry ingredients until it is a course meal. It will look similar to a crumb topping. This can be done with two forks, a pastry blender, or hands (if you work fast since you want the butter to stay as cold as possible).
4. In a separate bowl, quickly whisk together the egg, buttermilk and vanilla. Then, pour into dry ingredients and mix just until incorporated.
   
5. Next, gently fold in the blackberries and white chocolate chips. The blackberries will break apart slightly (that’s okay).
6. Scoop the scones with a large cookie scoop about 1/4-1/3 cup size. If you don’t have a scoop just divide the dough into 10 scones.
7. Place on a baking sheet lined with parchment and bake at 375 degrees for 20-25 minutes or until lightly golden brown.
   
8. Store leftover scones in an airtight container at room temperature for up to 3 days.

Notes

Be sure to use very cold butter or the consistency of the scones will not be flaky.

Recommended Products

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• 
  USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 301mgCarbohydrates: 33gFiber: 2gSugar: 13gProtein: 4g

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