I have been wanting to try a scone recipe and when I had some blueberries and strawberries that were not going to get eaten I thought I would test out one I found this summer from Two Peas & Their Pod. I made a few adaptations, and must say the results were delicious. I have officially decided that I need a pastry cutter as my hands get warm way too fast to be able to properly incorporate the butter (so I had to chill the dough for a little bit before rolling it out). Even so I think I will be coming back to this recipe in the future!
Red, White, and Blue Scones
Adapted from Two Peas & Their Pod
2 cups flour
2 Tbsp light brown sugar, packed
1 Tbsp baking powder
1/4 tsp salt
5 Tbsp unsalted butter, chilled and cut into small chunks
1/2 cup fresh strawberries, diced
1/2 cup fresh blueberries
3/4 cup whole milk
1 tsp vanilla extract
1 tsp almond extract
6 oz white chocolate chips or melting chocolate
- Preheat the oven to 400 and prepare a couple of baking sheets*.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Add the butter and using a pastry cutter, or your fingers, mix until crumbly.
- Stir in the berries.
- In a small bowl combine the wet ingredients, then add to the large bowl stirring gently until the dough comes together.
- Knead with your hands (you may need to put the dough into the fridge for a little bit if it is too sticky to work with at the time) until it is well combined and then turn out onto a floured surface.
- Roll out dough and cut into desired shape(s) then place on the baking sheets.
- Bake for 12-15 minutes or until golden brown.
- Cool completely then use melted white chocolate to create a drizzle on top.
*Sometimes this happens to my baking mats...this is not the proper way to prepare baking sheets for baking scones...just in case you weren't sure.