If you read my last recipe post, you may be aware that I went on a bit of a berry shopping spree. Well, about half of my haul ended up being destined for their most noble and unhealthy calling: being mixed into baked goods and paired with chocolate. They were some lucky berries, and I was one lucky baker!
I was intrigued by the idea of cream scones, which don’t typically require cutting in butter like traditional scones. Turns out, they were a little more challenging than I anticipated. Making them is easy, but it took me three test batches to get them just the texture I wanted. The first batch came out way too soft, the second came out way too purple thanks to all of my blackberries being smooshed in the mixing process, and the third came out perfect. Like, actually perfect. I’m daydreaming about eating them as I write this.
Cream scones make sense if you think about it. Butter is just churned cream. So by replacing the butter with cream you’re really only changing the ingredients form, not completely eliminating it. I found that they had a more delicate texture than regular scones, and yes, were way easier to make.
Also, when working with blackberries. Especially giant juicy blackberries like the ones I had, it is pretty much essential that you freeze them before adding them to the mix. This keeps them from breaking and bursting when you form the scones and messing up the texture of your dough. If you freeze your berries, I can pretty much guarantee these will blow you and whatever lucky person you feed them to away.
Also, to improve the blackberry per bite ratio, give them a rough chop with your sharpest knife before tossing them in. You’re aiming for about 50% totally chopped up, 25% just cut in half, 25% still whole. Not that i’m picky about it or anything.
Blackberry White Chocolate Scones
Makes 6-8 large scones, depending on how you cut them.
2 cups of all purpose flour
1/4 cup of sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup heavy cream (whipping cream)
1 cup frozen blackberries, roughly chopped
3/4 cup white chocolate chips
- Preheat oven to 375 degrees and grease a baking sheet or line with parchment paper
- In a large mixing bowl, combine flour, sugar, baking powder, and salt, and whisk to combine.
- Mix white chocolate chips into flour mixture
- Pour cream into center of flour mixture and mix until just combined.
- Dump scone dough onto a lightly floured surface and, using lightly floured hands, mix in blackberries by kneading into dough 3 to 4 times, until just evenly distributed.
- Place ball of dough onto baking sheet, and form into a circle about 3/4 inch thick and 8-10 inches in diameter.
- Cut circle into 8 wedges, and pull each wedge away from the circle, so that they are spaced about 1 inch apart.
- Baked for 17-18 minutes, until golden brown.
- Remove from oven and allow to cool on baking sheet for about 5 minutes, then remove scones to a cooling rack
- Dust with powdered sugar or drizzle with a mixture of 1/2 cup powdered sugar and 1-2 tablespoons cream.
- These are best served warm, but will keep for a day or two stored in an air tight container once cooled at room temperature. If storing, do not drizzle with glaze until ready to serve.