Red, White and Blue Scones

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 egg

1 tsp vanilla extract

1 tsp almond extract

6 oz white chocolate chips or melting chocolate

1. Preheat the oven to 400 and prepare a couple of baking sheets*.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Add the butter and using a pastry cutter, or your fingers, mix until crumbly.
4. Stir in the berries.
5. In a small bowl combine the wet ingredients, then add to the large bowl stirring gently until the dough comes together.
6. 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.
7. Roll out dough and cut into desired shape(s) then place on the baking sheets.
8. Bake for 12-15 minutes or until golden brown.
9. 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.