Blueberry, white chocolate scones with powdered sugar frosting The last few weekends I've been making these scones and working on tweaking the recipe so that they are even yummier than the last time. The first time, I didn't add the white chocolate chips... Those made it even better! The third time, I added the powdered sugar frosting. Wow... now they are near perfect. Too bad they only make eight. In my house these are gone before Friday!
Here's the recipe for those of you who want to try it!
Perfectly Proper Scones
Makes 8 scones
Ingredients:
2 cups all purpose flour
1/3 cup sugar, plus a teaspoon for sprinkling
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons (one stick) cold unsalted butter
½ cup dried currants (I use cherries or blueberries)
½ cup white chocolate morsels (I don’t measure and just throw them in)
½ cup plain yogurt
1 large egg
Frosting Topping:
powdered sugar
milk
Directions:
Preheat oven to 400 degrees
In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt. Cut up the butter into small pieces and work into the flour mixture with your fingers (mixture should resemble wet sand). Stir in currants and chocolate.
In a small bowl, mix the yogurt and egg until blended.
Using a fork, stir the wet mixture into the dry mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (Warning: this will get sticky!)
Place the dough on a lightly floured surface and pat into about an 8 inch circle. Sprinkle with remaining 1 tsp sugar. Use a sharp knife (I use a butter knife) and cut the dough into 8 parts (like you’d cut a pizza). Place the scones on a baking sheet (lightly greased or lined with parchment paper), about one inch apart. Bake unil tops are just golden, about 20 minutes. Cool on the sheet for 5 minutes or so.
Mix the powered sugar and milk in a small cup until it resembles a thick liquid. Pour over the scones. Let dry and then enjoy!
Perfectly Proper Scones
Makes 8 scones
Ingredients:
2 cups all purpose flour
1/3 cup sugar, plus a teaspoon for sprinkling
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons (one stick) cold unsalted butter
½ cup dried currants (I use cherries or blueberries)
½ cup white chocolate morsels (I don’t measure and just throw them in)
½ cup plain yogurt
1 large egg
Frosting Topping:
powdered sugar
milk
Directions:
Preheat oven to 400 degrees
In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt. Cut up the butter into small pieces and work into the flour mixture with your fingers (mixture should resemble wet sand). Stir in currants and chocolate.
In a small bowl, mix the yogurt and egg until blended.
Using a fork, stir the wet mixture into the dry mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (Warning: this will get sticky!)
Place the dough on a lightly floured surface and pat into about an 8 inch circle. Sprinkle with remaining 1 tsp sugar. Use a sharp knife (I use a butter knife) and cut the dough into 8 parts (like you’d cut a pizza). Place the scones on a baking sheet (lightly greased or lined with parchment paper), about one inch apart. Bake unil tops are just golden, about 20 minutes. Cool on the sheet for 5 minutes or so.
Mix the powered sugar and milk in a small cup until it resembles a thick liquid. Pour over the scones. Let dry and then enjoy!
Let me know what you do if you make them. I've done blueberries in one batch and cherries in another. Both were very yummy. I also want to know if you d
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