Blackberry + White Chocolate Scones

We were leaving for vacation + I had a container of fresh blackberries in the fridge, and it felt like the perfect time to try my and at scones. Scones are a treat I’ve really come to enjoy, and I’ve been wanting to make my own. So I got up early on my Saturday, spent my morning drinking coffee + making scones, and it was honestly a quite lovely little morning. Plus, these Blackberry + White Chocolate Scones also doubled as my post Saturday run brunch, and it was a lovely little something to look forward to. The scone dough is easy to work - sticky, but pretty easy to work with - and they’re loaded with blackberries. They’re buttery, moist, savory with a little fruit pop, and the frosting drizzle is just a little note of something sweet.

 
 

Something I’ve never really thought twice about before is scones, but recently my guilty pleases has been the blueberry scones from my neighborhood coffee shop with a generous amount of sanding sugar on top. I get them on my own, eat it in car during my commute, and hide all evidence. They’re my solo treat and on the rare day when I just want something brunch-y or a little afternoon treat, these are what I seek out. Admittedly, not the best things ever, but they’re my little treat I’ll allow myself every once in a while. And the inspiration for wanting to make a scone I really really enjoyed. As simple and “rustic” as these blackberry scones are, they checked all the boxes. The same buttery flavor that I do really enjoy, but way more fruit + not dry.

Not the most magical scones on the planet, but they were very much enjoyed and I happily shared them with my family, who also seemed to enjoy them. And the biggest take-away is that a morning bake to kick off the weekend - just some early morning time in the kitchen with a cup of coffee + a podcast - is pretty great and for me, a really happy moment in the kitchen to make a tasty treat.

 
 

For the scones

  • 2 1/2 c. flour

  • 1 tbsp sugar

  • t tbsp baking powder

  • 1/2 tsp salt

  • 12 tbsp cold butter

  • 2 eggs

  • 3/4 c. half n’ half

  • 1 1/2 cups of fresh blackberries

  • 1/2 c. white chocolate

For the glaze

  • 1 c. powdered sugar

  • 1 tsp vanilla

  • 1 tbsp water

Start by preheating the oven to 375 + placing the butter for your scones in the freezer for 15 minutes.

Measure out the dry ingredients for the scones + whisk them together in a small bowl. In a separate bowl, whisk the eggs + cream. Grate the butter and whisk with the eggs. Add the wet ingredients to the bowl with the flour and mix well. If the dough is super dry and impossible to mix, add in another tbsp of cream. Stir in the blackberries + white chocolate, stirring to combine. Turn the dough onto a well floured surface, kneading 2-3 times, them press the dough into a 9x9 square. Cut the scones into 12 pieces (depending on the scone size you want), and place on a parchment lined baking sheet. Brush with a bit of the extra cream, and bake for 20-22 minutes.

When the bake time is almost up, whisk together all items for the glaze. If it’s too thick, add in a tsp of additional cream until it’s thick, but can be drizzled.

Remove the scones from the oven + let them sit for 5 minutes, and then drizzle with the glaze. Eat slightly warm + freeze any extras!

Lesley ZehnerComment