I feel super accomplished because I am getting you a holiday scone recipe before the holiday so you can actually make them for your holiday get together!!! Yeah, I feel proud. Like, American pride!
Fourth of July isn’t a huge holiday for me; I tend to either stay at home with the puppy to make sure he doesn’t get all upset by fireworks (unlike our past dogs he doesn’t even notice them) or I go to a golf course BBQ with my parents. But I’ll take any excuse to make a new scone and the flag’s colors just happen to match some of my favorite scone ingredients.
Red, White, and Blue Scones = strawberries + white chocolate + blueberries. How many times can you say “yum”?
Top with the usual clotted cream, homemade whipped cream, and strawberry jam. But it’ll probably be hot on the 4th so I’ll be serving mine plain. There’s plenty of moisture from the fresh fruit to prevent these scones from drying out.
Keeping in the America theme, I made these scones into stars instead of circles because, well the flag, duh. You can still make traditional circles, and if you do just reduce the baking time to 8-10 minutes like we do on my usual scones. But branch out and be all patriotic with starry red, white, and blue scones! I’ll be bringing a batch to my friend’s house for a barbecue not hosted at a golf course (yes I somehow ended up with real grown-up adult plans!). Let’s make some together! Scones are super American, right?
red, white, and blue scones
- 200 grams all-purpose flour (about 1½ cups + 2 tbsp)
- 2 tsp baking powder
- ¼ tsp salt
- 50 grams ultrafine baking sugar (about ¼ cup)
- 1/3 cup small blueberries
- 1/3 cup chopped strawberries
- 1/3 cup white chocolate chips
- 150-225 mL heavy whipping cream
Preheat oven to 220°C (450°F). Place rack as high as possible in oven. Line a baking tray with parchment paper and set aside.
Sift flour, baking powder, and salt together in a medium sized mixing bowl. Add the sugar, blueberries, strawberries, and white chocolate, mixing until well distributed. Be gentle to not break the blueberries.
Add 150 mL cream, then work in by hand by rubbing in the cream trying to incorporate as much air as possible until fully mixed. DO NOT OVERMIX. If the mix is too dry, now add the extra cream a little bit at a time until the dough is wet enough to hold together.
Place dough on a heavily floured surface and knead a couple of times until relatively smooth. This dough gets pretty moist so feel to sprinkle some extra flour on top. Pat down to desired height (we did a little over ½ inch). Cut out scones with a small star cookie cutter and place on the baking tray. HINT: dip the cutter in flour before cutting out each scone. Knead the extras back together and repeat until most of the dough is used up.
Bake for 12-14 minutes (we did 12) until they have risen and are slightly browned around the edges and on top.