Blueberry, Almond and White Chocolate Scones
Blueberry, Almond and White Chocolate Scones are a perfect brunch treat. Make ahead for a grab-and-go breakfast. They freeze easily and come together in minutes! Minimal handling and cold ingredients will give you the best rise and texture. See notes about making these nut free.
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Servings: 6 Scones
Ingredients
- 250 g Plain Flour
- 25 g Ground Almonds Just use flour for nut free
- 3 tbsp Granulated Sugar
- 1 tbsp Baking Powder (Yes, Tbsp)
- 110 g Unsalted Butter Cold, Cubed
- 75 ml Milk
- 2 tsp Almond Extract omit/use vanilla for nut free
- 100 g Blueberries
- 100 g White Chocolate Chopped
- 1 Medium Egg, beaten Optional
Instructions
- Preheat oven to 210C/190C Fan/Gas 6. Line a large baking tray.
- In a food processor, or using your hands, combine the flour, ground almonds, sugar and baking powder. Then add the butter and rub in, until the mixture resembles breadcrumbs.
- Add the milk and almond extract, and use a butter/table knife to combine until the mixture forms a shaggy dough. Then add the berries and chocolate. Use the knife to combine briefly – you don’t want the berries to break down!
- Pour the mixture onto the baking tray, pat down to a circle shape, at least 1 inch thick. Score 6 lines, to create 6 triangles. Optional: brush over a little egg for a golden top. Sprinkle some granulated sugar.
- Bake for 20 minutes, turning halfway, until golden brown. Let cool on a wire rack before slicing and serving!