Ingredients
Scale
- 3 cups All-Purpose Flour
- 1 Tbsp. Baking Powder
- 1 1/2 tsp. Salt
- 1/2 cup Sugar
- 2 tsp. Vanilla Extract
- 1 1/2 cups Heavy Cream – COLD
- Coarse Sparkling Sugar (optional)
- 1 pint fresh Blackberries
- 1/2 cup White Chocolate chips
Instructions
- Rinse berries. Line 2 baking sheets with parchment paper. Set aside.
- Sift or whisk together the flour, baking powder, salt, and sugar.
- Toss berries and chocolate in dry ingredients until coated.
- Mix together the heavy cream and vanilla extract.
- Drizzle half of the cream/vanilla over the berries/chocolate/dries.
- Gently toss together – being carful not to squish or knead the dough. We don’t want to overwork it or crush the berries.
- Dizzle a little more of the cream/vanilla into the bowl and continue to gently mix until a cohesive dough has formed. It should be a little shaggy and crumbly.
- Form the dough into 12 equally sized portions – again being careful not to pack them too tightly. Just enough so they hold their shape.
- Place them on your prepared baking sheets, and place them into the fridge or freezer while your oven preheats to 425 degrees.
- Right before the scones go into the oven, brush the tops with a little heavy cream and sprinkle with coarse sparkling sugar.
- Bake at 425 degrees for 10 minutes. Rotate the pan and bake for an additional 5 – 10 minutes or until the scones are slightly golden brown and bounce back when you gently press on the tops. If the top stays squished down when you lightly press on it that means that the scone is still raw in the middle and needs a few more minutes to bake.
- Serve with your favorite coffee or tea, and maybe a dollop of whipped cream!
Keywords: Scone, Breakfast, Brunch, Coffee, Berries, Cream