Eggless, Blueberry, White Chocolate, Almond Scones

Lately, I have been loving scones! Specifically, MY scones. Turns out, everyone has a different definition of what a scone ‘should’ be. Dense and loaded, light and fluffy, floury and savoury – definitely some differing opinions! The recipe I have developed is a take on an amazing Buttermilk Biscuit recipe from Bon Appetit. If you are familiar with the recipe and technique used in their version, then I don’t have to tell you how beautiful and flaky the final product is! I have used the techniques in that recipe, but made my scones slightly sweeter and full of add-ins!

Feel free to put whatever add-ins make you happy. I haven’t experimented with fresh fruits, because I don’t think the extra moisture would work, but dried fruits certainly do. The variation shown here today are Bluberry, White Chocolate, Almond Scones.

Makes approximately 12 large scones

Eggless, Blueberry, White Chocolate, Almond Scones

  • 3 cups all purpose flour + a bit extra
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 cup cold butter, cubed
  • 1 cup cold buttermilk or 1 cup milk + 1 tbsp vinegar
  • 1 tsp vanilla
  • 1/3 cup dried blueberries
  • 1/3 cup white chocolate
  • 1/3 cup sliced almonds

Preheat oven to 400 degrees

Mix all dry ingredients, except the add-ins.

Incorporate butter into the dry ingredients, using hands, mixer or food processor. You’re aiming for the pieces of butter to be the size of beans or peas.

Mix all wet ingredients together, and, using a fork, mix into the dry mixture. It may not all come together, but thats ok!

Toss the add-ins with a bit of flour, so they don’t sink to the bottom, and mix them into the batter.

Pour the mixture onto your work surface and roll or pat it into a large rough rectangle shape. Cut the dough into several even sections and stack on top of one another. This creates lovely, flaky layers.

Roll out the stack of dough in a rectangular shape, about 1 inch thick, and cut it into 12 pieces. I use a knife to cut it into squares or rectangles so that there’s no scraps, but you can absolutely use a cookie cutter or glass to make uniform shapes.

Dough might be a bit tender and flaky, so handle with care. It will be worth the pay-off!

Refrigerate or freeze for 15-30 mins to make the butter cold again.

Brush tops with butter or oil and sprinkle with brown sugar.

Bake for approximately 25 mins.

These scones are so flaky and buttery straight out of the oven. Enjoy with coffee and a drizzle of maple syrup! You can alway pop them in the micro or in the oven to reheat and enjoy.

If you tried this recipe, please leave a comment, and be sure to let me know what your favourite scone add-ins are! Thanks for dropping in!


2 Comments Add yours

  1. I do love a good scone! I haven’t tried white chocolate, almond, and blueberry before; that sounds like a delicious scone combo! This definitely makes me want to whip some up for breakfast soon☺️

    Like

    1. They are the perfect breakfast!

      Liked by 1 person

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