I love fitness, I love yoga & I typically lead a healthy life. You’ll see though that periodically, I may add a recipe on here because I also like to cook & love balance them out! I historically have not been a baker but my kiddos have been converting me. When I splurge, it’s typically on bakery and breakfast food. (See previous post “Lucent’s Caramel Apple Bombs” recipe to REALLY indulge)
I found a scone recipe in 2005 from the Harlem Tea Room which is now closed. It serves as a base for all of my scone recipes and I have learned over the years to just switch out which cream/milk I use and add extra flour if needed and I usually don’t have any issues. The main recipe is for all dry flavor additions so if you use berries or other items that have water content, you will need to add extra flour to make the dough knead-able.
Also, I have never used blackberries before and enjoyed how they made the dough a pretty lavender color. With it being so close to Easter, I thought these should become a tradition at the Easter table.
Let’s get to the recipe shall we?
1 stick of cold, refrigerated butter. Cut butter in to small pieces.
3.5 cups all purpose flour
2 tsp. baking soda
2 tsp. cream of tarter
1/2 tsp salt
1.5 cups of Plain Chobani yogurt (you may also use sour cream or buttermilk here but for this recipe I used yogurt)
1.5 cups of fresh Blackberries. Chop them after measuring.
1 cup Ghirardelli White Chocolate Chips
1 egg beaten, or milk for brushing on scones
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Preheat oven to 450 degrees. Lay parchment paper on two baking sheets. Sift flour, baking soda, cream of tarter & salt into a large bowl. Add chopped butter, using fingertips to combine until mixture takes on texture of fine meal. (Yes this is messy….deal with it)
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Add yogurt, blackberries & white chocolate chips and stir until flour mixture is just moist & dough begins to stick together. Gather dough into a ball and knead lightly on floured surface until fully integrated. (Again, very messy…who cares) Add flour as needed so dough is fully workable.
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Flatten dough out floured surface and press until it’s about 3/4 inch thick. I used a flower shaped cookie cutter but feel free to use any shape you have on hand. Dip cookie cutter edges in flour and cut scones out as close to one another as possible. Rework dough and continue process until you have about 18 scones and you can not cut-out any more scones. I work left over dough into a messy ball and bake along with the other scones.
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Place scones on parchment paper & baking sheets with approximately 1.5 inches between them; let stand 10 minutes. Brush tops with either egg or milk I used egg and it made the nice brown coloring on top you can see in picture. Bake 10-12 minutes. Remove from oven & place on wire rack to cool.
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Serve warm scones with tea or coffee. Serve with butter, clotted cream, fruit preserves, or jam.
For other varieties, try butterscotch-walnut, raspberry-white chocolate, cheddar-thyme, or red pepper-chili.
Enjoy & Have a Happy Easter.
