Recipe: Blueberry White Chocolate Chip Scones

by Claire C. McKiernan

2 cups of flour (can substitute ½-1 cup whole wheat)

¼ cup sugar

2 tsp baking powder

¼ tsp salt

1/3 cup butter cut into pieces

1 egg

1 tsp vanilla

1/2 cup of milk or buttermilk (need to mold dough with hand, so it shouldn’t be too wet)

½-1 cup fresh or frozen blueberries

¼-½ cup white chocolate chips

(See alternative flavors and health options at the end)

Preheat oven to 375.

Mix all ingredients together, in order shown above, in a large bowl or gently in a mixer. If using a mixer, mix in blueberries and chips with a large spoon or by hand at the end, or with the mixer very gently and for a short period of time so the blueberries aren’t crushed (this is less likely with frozen blueberries).

On a floured surface, use your hands to pat out the dough into a 7-8 inch round, about the size of a pie or cake pan (not thin and large like a pizza). The dough will be about an inch thick. Cut into 6-8 pie wedges, separate, and place on greased cookie sheet. Bake for 18-23 minutes and until lightly browned.

ALTERNATIVE: Pat the dough into a greased cake pan (does not need to meet the edges of the pan, just the shape). Bake for 30 minutes (test the center with a toothpick). Cut into wedges when you are ready to serve. Note, this won’t give the nice crust around all the edges of the wedge like a true scone and will have a more cake-like texture, but it still tastes great!

FLAVOR OPTIONS: instead of blueberries and white chocolate chips, try frozen raspberries (less likely to get crushed than fresh) and chocolate chips, OR raisins and walnuts and ½ tsp cinnamon, OR craisins and lemon zest, or any other flavor combo that suits you (pickles and radishes, anyone?)

HEALTH OPTIONS: Replace a small amount of flour with flax seeds (~2 tsp), wheat germ (~1 tbsp), or almond meal or oatmeal (~1/4 cup).