Place a layer of scones on top. Blueberry white chocolate chunk scones. To get the blueberry and white chocolate scones to have that light and airy inside and crisp outside you will need to let the blueberry scone dough chill. Cut square into thirds. Because this is a high hydration recipe the outside of the scones can feel a bit soggy the second day.

Brush with remaining milk. On lightly floured surface pat each half into 7 inch round. To chill place the cut white chocolate and blueberry scone dough into the freezer for 30 minutes. Add buttermilk and mix until ingredients hold together. Pulse a few times to combine.

I always sprinkle the tops with sugar also. Baking powder 1 4 tsp. Blueberry scones become even more delicious with white chocolate chunks and orange zest. Pulse until mixture has the consistency of fine crumbs. Turn out onto a lightly floured board and knead for 2 minutes.

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Place dough mixture on a floured surface and pat into a 9 x 9 inch square. The white chocolate scones come out the best when the scone dough is cold going into the oven. Sprinkle with remaining sugar. Back to blueberry orange scones with white chocolate chunks recipe. Mine needed a bit more baking time but were very tasty.

Then cut each third into three triangles and place 1 inch apart on a cookie sheet. Cut each round into 8 wedges. Place on baking sheet. Divide dough in half. Blueberry orange scones with white chocolate chunks.

Add white chocolate chips and blueberries and toss with the flour mixture. Preheat the oven to 425f. Like most baked goods blueberry white chocolate scones are best fresh out of the oven. Form into a 1 2 inch thick round then cut the round into 8 wedges you can also make two smaller rounds of smaller wedges if you like. 3 cups all purpose flour 2 tbsp.

Salt 1 2 cup butter cut into chunks 1 cup milk or half half 1 large egg a handful of fresh or frozen blueberries or raspberries or blackberries a handful of chopped white chocolate. Add the half and half beaten egg cranberries i like the dried ones and the white chocolate chips and stir until the dough holds together. To store fresh blueberry white chocolate scones line a food storage container that has a lid with paper towel. Make a holiday breakfast or afternoon tea really special with these sweet bakery treats. Salt 1 2 cup butter cut into chunks 1 cup milk or half half 1 large egg a handful of fresh or frozen blueberries or raspberries or blackberries a handful of chopped white chocolate.

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Make a holiday breakfast or afternoon tea really special with these sweet bakery treats. Add white chocolate chips and blueberries and toss with the flour mixture. Then cut each third into three triangles and place 1 inch apart on a cookie sheet. Place dough mixture on a floured surface and pat into a 9 x 9 inch square. I always sprinkle the tops with sugar also.

To store fresh blueberry white chocolate scones line a food storage container that has a lid with paper towel. Brush with remaining milk. Place a layer of scones on top.