Blackberry white chocolate scones

Blackberries are all over the grocery stores now. They have been exceptionally tasty, so it’s the perfect time to make these scones that have been on the back burner for quite a while now. On this cool rainy day they’ll be a welcome treat for afternoon tea.

Greek-style yogurt gives these a tender crumb. Use full-fat yogurt for the best results. I prefer using a white chocolate bar, chopped into irregular chunks, but white chocolate chips work too. Using fresh blackberries that are good enough to eat out of hand is the way to go. Frozen ones are actually easier to work with but they are sometimes tasteless or not quite ripe. Some of the fresh berries will end up smashed as you mix them into the dough. Don’t fret over that. You’re just spreading the good juice around and it makes the scones even tastier. You might think the white chocolate would make these too sweet, but blackberries are a good counterpoint to keep things balanced.

These can be mixed and formed, then frozen to bake later. Freeze them spread apart on a cookie sheet and transfer the frozen scones to a ziplock freezer bag. Put them into a preheated oven while they’re still frozen and bake as usual. These are exceptionally good served warm.

– Joan, 28 May 2021

Blackberry white chocolate scones

  • 2 cups+ 2 Tablespoons (300 grams)  all-purpose flour
  • ¼ cup (50 grams) sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 grams) cold butter, cut into small pieces
  • 2/3 cup (150 grams) plain or Greek-style yogurt, full fat
  • 2 eggs
  • 6 oz. (170 grams) ripe blackberries
  • 4 oz. (227 grams) white chocolate bar, chopped

Preheat oven to 400°F.

Beat the eggs into the yogurt and set aside.

Blend all of the dry ingredients.  Cut in the cold butter using a food processor or your fingers.  Stir in the berries and white chocolate. Add the yogurt/egg mixture and stir until all the flour is incorporated. Try not to smash too many berries, but some will perish and that’s okay.  If it seems too dry and will not come together add a few drops of milk. You want it to barely hold together.

Line a cookie sheet with parchment paper.  Dividing the dough into two pieces, shape each half into a circle about 5″ across and 1-1½” thick.  Cut each circle into quarters and pull the pieces apart, leaving 1-2″ space between them.  (You can freeze the scones at this point.  When you’re ready to bake put them in a preheated oven while they’re still frozen and bake as usual.)

Bake at 400°F for 20-25 minutes, till golden brown.  Cool a few minutes before drizzling with powdered sugar glaze (powdered sugar and milk to desired consistency). Serve warm.

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