White Chocolate Blueberry Scones | Recipe

Summer pastry in an American version

Text:
Katharina Kuhlmann

Photography:
© Lena Fuchs

15 September 2023

blueberry-scones-vivani-white-organic-chocolate

For all friends of British culture, scones are of course no longer a novelty. The round Tea Time cult pastry is a kind of roll without a crust and is traditionally enjoyed with clotted cream and jam. Because of these or other toppings, the yeast-free scones themselves are quite simple in design and contain only a few ingredients. We pimp our scones today with white chocolate as well as summer-fresh blueberries and thus approach more the American adapted scones variant: more ingredients, more taste in the scone itself - hence no topping - and a triangular cake piece shape. Very easy and quick to make...

Ingredients

For 8 scones

eggs

80 ml

buttermilk

organic lemon, grated

320 g

white spelt flour

120 g

raw cane sugar

1 / 3 tsp

ground Bourbon vanilla

2 TL

cream of tartar baking powder

1 pinch

salt

100 g

cold butter

200 g

VIVANI White Cooking Chocolate

200 g

blueberries

4 tbsp

cream

making

baking time
15 minutes

level of difficulty
easy

N°

Roughly chop the white cooking chocolate.

Mix the flour with the baking powder, ground vanilla, lemon zest, sugar, salt and 2/3 of the chopped chocolate in a large bowl.

Cut the cold butter into pieces and knead in with your hands to make a crumbly dough.

Mix the buttermilk with the eggs and add to the crumb mixture. Mix with a dough spatula until the dough is roughly combined - do not knead too long. Finally, gently mix in half of the blueberries.

Put the dough on a baking tray lined with baking paper and flatten it with floured hands into a disc about 3 cm thick. Cut the dough into 8 cake pieces with a sharp and damp knife.

Carefully press the remaining blueberries and the remaining white cooking chocolate into the dough.

Brush the scones with liquid cream and bake in a preheated oven at 180 °C hot air for about 15 minutes until golden brown.

Tip: The scones taste best lukewarm and fresh from the oven.