Recipe: White Chocolate Blueberry Scones

Yes, I realize that your favorite source for recipes, facts about afternoon tea, and tea room reviews seemingly went missing for a few weeks. I mean, not even a scone recipe? That’s like borderline as severe as the apocalypse. But as much as I apologize, I also promise that I had a good reason.

white chocolate blueberry scones

white chocolate blueberry scones

See, in addition to my job as the household’s resident Anglophile and baker, I am also an actress. Well, aspiring actress who every time she says aspiring before actress is corrected by people around her because vocabulary and commitment is very important in the industry. So I’m an actress. And pursuing acting as a career can get very time consuming, particularly when you have to commute into Hollywood for 16 straight days. Yeah that happened. It also makes one not really feel like turning on an oven. Or blogging. Or doing anything but sleeping when at home.

But I was thinking about you the whole time and feeling insanely guilty for not posting. So to make it up to you, I am posting my favorite scone recipe thusfar. 

These are dangerously addicting and I challenge you to only eat one. In fact, I challenge you to not eat the entire batch by yourself in one sitting. If you succeed, I’ll bake you another batch and you’ll be powerless to resist the sweet concoction of blueberries and white chocolate bursting through a cream scone dough fresh out of the oven.

And no I will not apologize for it. These scones deserve no apologies.

white chocolate blueberry scones

white chocolate blueberry scones

white chocolate blueberry scones

ingredients

  • 200 g self raising flour
  • 1/4 tsp salt
  • 50 g ultrafine baking sugar
  • 1 cup fresh blueberries
  • 3/4 cup white chocolate chips
  • 150 mL heavy whipping cream
Preheat oven to 220C/450F. Line baking sheet with parchment paper. Set aside
Sift together flour and salt in a mixing bowl. Add sugar. Toss in blueberries and white chocolate.
Work in whipping cream until dough is wet. This is a very wet dough!
Turn out onto a heavily floured workspace and knead a few times. Pat down to desired thickness (1 cm). Dip scone cutter in more flour before cutting scones out (5 cm) and placing on baking sheet. Knead offcuts back together and repeat process until most of the dough is used.
Bake 8-10 minutes until starting to brown.
Remove immediately to a wire rack to cool.

Devour. Make no apologies!

white chocolate blueberry scones

white chocolate blueberry scones

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