White Chocolate Blueberry Scones | Recipe
Summer pastry in an American version
© Lena Fuchs
15 September 2023
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...
For 8 scones
organic lemon, grated
white spelt flour
raw cane sugar
1 / 3 tsp
ground Bourbon vanilla
cream of tartar baking powder
VIVANI White Cooking Chocolate
level of difficulty
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.