Historically the scone was nothing like the tasty bread product that we know today. What started out as a circular griddle cake, had a major face lift and went main stream when the leavening agent baking powder became available to the Brits.
The scone today is usually a biscuit like item that is made with flour, sugar, baking powder, and some sort of berry; made soft with some type of milk solid so that the consumer is not trying to digest a rock first thing in the morning. The dish is then served with some cream and jam to add some calories and some added flavor.
My recipe, which appears later, does not adhere to all of the original rules of scone making; but I can guarantee the end result is definitely something that will give you a pep in your step in the morning.
P.S. if you are not a fan of blueberries all you need to do is substitute your favorite berry and go crazy; though I do not suggest trying to mix up your choice of chocolate.
Blueberry White Chocolate Scones
1/3 cup sugar
3 tablespoons cornstarch
1 pint blueberries
1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 (16 ounce) container sour cream
2 teaspoons vanilla
1 (5 ounce) bar white chocolate (cut into tiny squares)
In a medium sauce pan combine the sugar, blueberries and cornstarch; mix these ingredients over medium heat until the mixture has thickened. Allow to cool while you are preparing the scone batter.
In a medium bowl cream together the butter and sugar. When it has reached a smooth consistency add in the eggs one at a time; mixing well after each addition. In a large bowl, sift together the flour, baking powder and salt. Add 1/3 of the flour mixture into the butter mixture, next add 1/3 of the sour cream mixture and mix very well. Repeat this two more times mixing well after each addition. Fold in the vanilla and set aside.
Line the bottom of a 9x13 pan with a sheet of parchment paper and pour the batter into the pan. With the blueberry mixture make a double S pattern. Next sprinkle the white chocolate pieces over the batter. Finally using a clean butter knife run a series of strait lines opposing that of the S's you just made creating a swirl pattern.
This is how the scones should look when out of the oven just before you cut them
Place the scone batter into a 350* oven and bake for about 35 minutes or until the side of the scones turn a deep golden brown. Allow the scones about 5 minutes to cool and then remove from the pan. Allow to finish cooling and cut the scones into rectangular pieces. Serve as is, or with whipped cream.
When I served this scone recipe to friends I added some cream stewed berries and some shredded coconut, it was a really good way to start the morning with something small
Serves 10
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