Blueberry + White Chocolate Scones
Yet another winner from Molly Gilbert’s Sheet Pan Suppers, these are literally the BEST scones I have ever tasted…and that’s saying a lot. Like hands down. No contest. The contest is over, and these scones are the winners. Period. End of discussion. These are soft and tender and moist with none of the typical dryness that usually makes me choose muffins over scones. Make some. Now.
Servings
8-12 scones
Servings
8-12 scones
Ingredients
Instructions
  1. Preheat the oven to 400 degrees with a rack in the center position.
  2. Line a sheet pan with parchment paper.
  3. Whisk together the flour, sugar, baking powder and salt in a large mixing bowl. Add the butter cubes and use your fingertips to work it into the flour until it’s moistened and resembles small pebbles. (For this step, I just put the flour mixture into a food processor, add the butter cubes and pulse until it looks like pebbles, instead of mixing by hand. Then I put into a large mixing bowl.)
  4. Gently stir in the white chocolate chips.
  5. In a 2-cup measuring cup, whisk together the half-and-half, lemon juice, egg yolk and vanilla, and pour over the flour mixture. Stir with a fork just until everything comes together to form a shaggy dough.
  6. Dump the dough out onto a floured work surface (I use a big sheet of parchment paper) and gently pat it into a 12-by-14-inch slab that’s about 1/2-inch thick. Scatter the berries over the dough, fold the dough in half over itself to trap the berries inside, then gently knead once to make sure the dough is sealed.
  7. Shape into a 10-inch circle (about 3/4-inch thick), then use a biscuit cutter to cut out 8 – 12 scones, depending on the size of your cutter. Gently reshape the dough each time you run out of cutting space to maximize your scones.
  8. Place the scones on a sheet pan lined with parchment paper, then brush the tops with half-and-half (I mix a little drizzlet of vanilla bean paste into the half-and-half too) and sprinkle with the turbinado sugar. Bake until golden, 15 – 20 minutes.
  9. Serve warm.