Welcome to May, my lovely readers. Apologies for the April hiatus, I got busy and blah blah all the usual excuses. However, I’ve been working on some new recipes for the summer and I’m excited to share them with you over the coming months.
In the meantime, I’ve been craving scones lately and wanted to get some berry action given the unseasonably warm weather we’ve been having here in Montana. I hopped over to Pastry Affair since I was pretty sure she’d have a great recipe, and boy was I right. Incredibly moist, bursting with berries, and boasting the added delight of white chocolate chips, these scones were exactly what I was looking for. Perfect for dessert, breakfast, or snack, they’re delicious at any time of day. Serve them solo with coffee as the main event, or in conjunction with eggs and sausage for a fuller breakfast.
As fragile as raspberries are, even my frozen ones became somewhat muddled in the dough, but I think this only adds to the aesthetic as well as resulting in a perfect raspberry flavor in every bite. (The lovely pink color would make them extra adorable for Valentine’s Day, if you’re in to that sort of thing.) The dough was annoyingly sticky, I’ll admit, but an extra hand washing is well worth it in the end. In fact, I enjoyed them so much that the next day I made another batch with blackberries and dark chocolate chips. I think they’d be awesome with many combinations of berries and baking chips, so play around with the flavors and report back with your favorites.
Scones are something I never much enjoyed until I went to Scotland in 2009, and it was shortly after that when I found my go to recipe for cinnamon sugar scones. I love that recipe because it’s simple and super quick, but this one will definitely be added to the repertoire for a “berrylicious” alternative.
As you are likely aware, Mother’s Day is this coming Sunday. As I eat these scones, and write this post, I think about my mom and how much she has molded me and helped me throughout my life. Even now, she graciously proofreads all my posts and offers her own opinions and tweaks when she tries the recipes. I am so grateful for her being such an amazing person in my life and I wish I could bring her some of these scones to start off a day of celebrating her. But since we’ll be about a thousand miles apart this weekend, I guess a phone call will have to do.
Thanks Mom. =)
Choose Your Own Adventure Scones
Borrowed from Pastry Affair
Makes 8 scones
2 cups all-purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp butter, softened
1 rounded cup frozen berries (do not thaw)1
1/2 cup baking chips (white chocolate, chocolate, etc)2
1/3 cup heavy cream
1 tsp vanilla
1 large egg
raw or granulated sugar for topping
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicon mat and lightly dust with flour. Set aside.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Use your fingers to mix in butter until well distributed and texture is like fluffy but damp sand.
- Gently stir in berries and chips. Set aside.
- Whisk together remaining ingredients in a small bowl. Pour over dry mixture and gently mix until combined. You will likely need to use your hands and it will be very sticky – this is annoying, but normal and oh so worth it.
- On your lightly floured silicon mat, flatten dough into a circle about one inch thick. If you like, sprinkle on some raw sugar.
- Cut into eight wedges (I like to use a pizza cutter) and gently spread to at least one inch apart on the baking sheet using a spatula dipped in flour. Wipe up extraneous flour if there’s a lot of extra.
- Bake 25-30 minutes. Scones should no longer look wet and the bottoms will be lightly browned. Cool at least a few minutes before serving; they are also delightful at room temperature.
- Store covered but unsealed at room temperature. (If you seal them they will get sticky. I promise they will stay moist overnight. If you have pets or bugs you can cover them with a cloth or lid – just not anything airtight.)
1 Raspberries and blackberries have both been awesome. I cut some of the larger blackberries in half but that’s not strictly necessary. Blueberries or cranberries would also be great.
2 The full half cup makes the scones quite sweet, so feel free to use a smaller amount (or leave them out entirely) if you don’t want quite as much sugar.