Blueberry Scones with White Chocolate

Ingrédients

For the scones

330 g (2 ½ cups) all-purpose flour

105 g (1/2 cup) sugar

10 ml (2 teaspoons) baking powder

2.5 ml (1/2 teaspoon) salt

120 g (1/2 cup) cold unsalted butter, diced

1 large egg

125 ml (1/2 cup) buttermilk

60 ml (1/4 cup) ricotta

5 ml (1 teaspoon) lemon extract

80 g (1/3 cup) white chocolate chips

55 g (1/3 cup) Whole Dried Wild Blueberries

For the topping

30 ml (2 tablespoons) buttermilk, to brush on top of scone dough

Delicious for breakfast, at snack time or as a dessert (well, any time, really), these easy-to-make scones deliver some great complex flavours. Our dried wild blueberries spread out through the dough so you get a full mouthful of flavour with each bite. The white chocolate is optional but it really boosts the zesty, sweet and sour flavour trio. It’s up to you…;-)

Les étapes

1. Place rack in the middle of the oven. Preheat oven to 200°C (400°F). Line baking sheet with parchment paper.

2. Place rack in the middle of the oven. Preheat oven to 200°C (400°F). Line baking sheet with parchment paper.

3. In the food processor, combine flour, sugar, baking powder and salt. Add butter and blend until the size of small peas. Add egg, buttermilk, ricotta and lemon extract. Mix gently for a few seconds, just enough to moisten the flour. Transfer to a bowl and fold in white chocolate chips and dried blueberries, without overmixing.

4. In the food processor, combine flour, sugar, baking powder and salt. Add butter and blend until the size of small peas. Add egg, buttermilk, ricotta and lemon extract. Mix gently for a few seconds, just enough to moisten the flour. Transfer to a bowl and fold in white chocolate chips and dried blueberries, without overmixing.

5. On a work surface dusted with flour, flatten the dough with your fingers or roll out with a rolling pin to about 2 cm (3/4 in) thick. Cut dough into 8 triangular pieces and place on baking sheet, with space in between.

6. On a work surface dusted with flour, flatten the dough with your fingers or roll out with a rolling pin to about 2 cm (3/4 in) thick. Cut dough into 8 triangular pieces and place on baking sheet, with space in between.

7. Brush dough triangles with buttermilk. Bake for 15 to 20 minutes or until golden. Set aside to cool on a rack.

8. Brush dough triangles with buttermilk. Bake for 15 to 20 minutes or until golden. Set aside to cool on a rack.

Recommendations

Scones can be frozen.