Let’s talk scones. Out of the bajillion recipes out there, I have found the only one I will ever need. Actually, my Aunt Tricia found it, has made it countless times, and will continue to make it because these scones are just that good. I’ve never been a fan of the coffee house scone that’s dry and could practically be used as a hockey puck. To me, scones are meant to be adorned with butter and jam, like the Fisher Fair Scones so many people in the Seattle area grew up with.
There was only one exception to the jam rule that came in the form of blueberry white chocolate scones from my sorority days. I’m pretty sure they were just a bulk mix, but man, they were one of my favorites. I’m so happy I was able to mix this variation into the foolproof recipe, which calls for currants. Other suggestions for mix-ins are chocolate chips, almonds, and candied ginger. With these variations you can skip breakfast altogether and make them dessert as a type of shortcake or ice cream. These scones can also be pre-baked and frozen, then reheated in a 350 degree oven until they are warmed through.
I have a feeling you’ll be seeing many more riffs on this scone recipe in the years to come. If anyone has a favorite scone recipe that they think may rival these, let me know. As far as I’m concerned, I’m set for tea parties for LIFE.
Perfect Scones (Blueberry White Chocolate Variation)
Adapted (Barely) from The Wall Street Journal
Makes about 15 (3 inch) round scones
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1/3 cup sugar, plus 2-3 tablespoons for sprinkling
- 3/4 cup dried blueberries
- 3/4 cup white chocolate chips
- 1 cup heavy cream, cold
- 3 tablespoons unsalted butter, melted
- Preheat oven to 375 degrees.
- Over a large bowl, sift together flour, baking powder, salt and 1/3 cup sugar. Stir in the blueberries and white chocolate chips. Add heavy cream to bowl and mix until ingredients are just combined. I used a regular ole’ spoon to mix, but the original recipe says you can use an electric mixer and blend on low until combined.
- Dump dough onto a lightly floured work surface and knead very briefly, 3-4 times should suffice. Roll dough out to a 1-inch thickness. Use a 3 inch cookie or biscuit cutter to cut out scones. Place scones 1 inch apart on a greased or parchment-lined baking sheet. Reroll dough scraps and repeat process until all dough has been used. (If you don’t have a cookie or biscuit cutter, you can shape the dough into a rectangle 1 inch thick, then cut into 20 squares. Or you can divide the dough in half and roll out two 1-inch-thick circles, then cut them each into 10 equal wedges.)
- Use a pastry brush to paint tops of scones with melted butter, then sprinkle with remaining sugar. Place baking sheet in center of oven and bake until scones are golden, 12-15 minutes. Scones should be barely browned around the edges, they may not seem done, but they firm up a bit once they are cooled.
- Let scones cool on a baking rack. Serve warm or at room temperature. They can be served with butter and jam, but the blueberries and white chocolate in this variation are so flavorful you can definitely eat them as is. (Scones can be stored in an airtight container up to 24 hours, or in the freezer up to 12 weeks.)