Unlike traditional cream scones made with cream and a lot of butter, these scones are a quick lighter alternative to a great breakfast or any time snack.
Over mixing, kneading, or baking will result in tough dry scones.
- 2 c all-purpose flour
- 1 c wheat flour
- 4 Tbl sugar
- 1 ½ Tbl baking powder
- 1 tsp salt
- 5 Tbl cold butter, cut into pieces
- 1 ½ c blackberries, washed
- ½ c white chocolate chips
- 2 tsp vanilla extract
- ½ c milk
- 3 large eggs, lightly beaten
- Step 1
Preheat oven to 400 degrees, with rack in center. Place parchment paper on baking sheet and set aside.
- Step 2
In a large bowl, sift together flour, sugar, baking powder, and salt. Using a pastry cutter or two knives cut in butter until the largest pieces are the size of peas. Stir in blackberries and chocolate chips.
- Step 3
In a separate bowl wisk together milk, vanilla, and eggs. Make a well in the center of dry ingredients. Pour in milk mixture. Stir lightly until dough comes together. Don’t over mix. When dough is sticking, place dough on a lightly floured surface. Knead a few times to incorporate remaining flour.
- Step 4
Pat dough into square. Using a knife cut dough into 12 equal squares. Lightly roll squares into large flat circles. Don’t over handle the dough. Transfer to baking sheet. Bake until golden brown, 18-22 minutes. Cool scones on wire racks.
There are many alterations that can be made to this recipe. We like to substitute raspberries or blueberries instead of blackberries. You can omit the white chocolate chips. You may also change the proportions of white to wheat flour. We also make a cinnamon and chocolate chip scone by omitting the white chocolate and berries and substituting a little cinnamon and chocolate chips. Enjoy.