Ingredients
- 2 cups flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/4 tea. salt
- 5 Tbsp. butter, cut into small pieces and chilled
- 1/2 cup fresh blueberries
- 1/2 cup fresh chopped strawberries
- 1 egg
- 3/4 cup cold heavy cream, plus extra cream to brush the tops
- 1 tea. vanilla
- Turbinado sugar, for sprinkling
- 1/2 cup white chocolate chips, melted, for drizzling
Preparation
Step 1
Preheat oven to 400 degrees. Line a baking sheet with parchment.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter, and using your fingers, toss to coat the pieces of butter with flour. Using your fingers or a pastry blender, cut and rub the butter into the dry ingredients. You will have some small pea-size pieces of butter, and this is fine. Gently stir in the blueberries and strawberries.
Lightly dust work surface with flour and turn out the dough. Pat the dough into a circle., Gently roll out the dough. You want toe dough to be about 1" thick. Cut the dough into star shaped or rounds using a cookie/biscuit cutter. Place the3 scones on the prepared baking sheet about 2" apart.
Lightly brush the scones with cream and sprinkle with turbinado sugar.
Bake for 12-14 minutes or until golden brown. Transfer to a rack and cool to room temperature. Once cooled, drizzle each scone with white chocolate and let stand until it's dry.