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Blueberry White Chocolate Scones
Serves 8
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Ingredients:
| 2 cups unbleached flour, plus more for rolling berries |
| 1 cup white chocolate chips |
| 1 tablespoon baking powder |
| 1 teaspoon salt |
| 1/3 cup sugar |
| 6 tablespoons unsalted butter, chilled and cut in chunks |
| 1 cup heavy cream or buttermilk |
| 1 egg |
| 1 pint fresh blueberries |
Directions:
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using a pastry blender. The butter pieces should be coated with flour and resemble peas. Toss in white chocolate chips.
- In another bowl, mix heavy cream or buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do not overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Follow baking instructions on double blueberry cobbler recipe.
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