Description
A recipe for scones featuring blackberries and white chocolate chips mixed into an oatmeal base.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup white chocolate chips
- 3/4 cup fresh or frozen blackberries
- 2/3 cup heavy cream
- 1 large egg
- 1 tablespoon milk (for brushing)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the white chocolate chips.
- In a separate small bowl, whisk the heavy cream and egg together.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Fold in the blackberries carefully, trying not to crush them too much.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet.
- Brush the tops lightly with milk.
- Bake for 15 to 18 minutes, or until the tops are golden brown.
- Cool on a wire rack before serving.
Notes
- If using frozen blackberries, do not thaw them before adding to the dough.
- For a crispier top, you can sprinkle a little coarse sugar on top before baking.
- These scones are best eaten the day they are made.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18
- Sodium: 250
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 2
- Protein: 6
- Cholesterol: 65
Keywords: blackberry, white chocolate, oatmeal, scones, breakfast pastry, baked goods