Breads

Blueberry-White Chocolate Chunk Scones

Blueberry-White Chocolate Chunk Scones recipe

photo by:kraft

Just took them out of the oven and hubby and I had to taste. Wow, great and soo easy. Next time I will use frozen berries I think it will be easier to mix them in. I als...read more

posted by

domunivmom

on 3/20/2013

time

prep:

15 min

total:

40 min

servings

total:

16 servings, 1 wedge each

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What You Need

cups flour

1/2

cup plus 2 Tbsp. sugar, divided

Tbsp. CALUMET Baking Powder

1/2

tsp. salt

3/4

cup (1-1/2 sticks) cold unsalted butter, cut into pieces

3/4

cup plus 2 Tbsp. milk, divided

egg, lightly beaten

Tbsp. grated lemon zest

cup blueberries

1-1/2

pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), chopped

Make It

PREHEAT oven to 375°F. Mix flour, 1/2 cup of the sugar, the baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup of the milk, the egg and lemon peel; stir just until mixture forms dough. Stir in blueberries and chocolate chunks.

DIVIDE dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place wedges on ungreased baking sheet. Brush tops with remaining 2 Tbsp. milk; sprinkle with remaining 2 Tbsp. sugar.

BAKE 25 min. or until golden brown. Serve warm or at room temperature.

Kraft Kitchens Tips

Size-Wise

Serve this special treat for your next tea-time gathering with friends!

Easy Cleanup

Line baking sheet with parchment paper before topping with the dough wedges.

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domunivmom

posted:3/20/2013

Just took them out of the oven and hubby and I had to taste. Wow, great and soo easy. Next time I will use frozen berries I think it will be easier to mix them in. I also cut the recipe in half and then made two rounds so we have mini scones. They are great for watching you weight or for a Sunday brunch. We will be using this on Easter as there will be a lot of people and a lot of food. I also used Fat Free cream for the milk. They were very good.

rstwatson

posted:11/9/2012

I just took them out of the oven. My husband and a neighbor were outside on the deck and I brought them a scone with a cup of coffee and they both LOVED them. I omitted the chocolate, used 2 cups of blueberries (frozen fresh from a neighbor's garden) and doubled the sugar. They were perfect--not too sweet, but just sweet enough. These are a "keeper".

Mopayette

posted:9/24/2012

Very easy to make. They turned out delish, although I wouldn't use as much lemon zest. It was over powering. I will make these again"

thepianoboss

posted:5/21/2012

Wow! I made this recipe for breakfast this morning, and they turned out amazing! I used frozen blueberries. Even the cook time was perfect. I will definitely be making these again!

youn5177

posted:2/14/2012

Loved them!!! Shaped them into hearts for valentine's day!!

smntl03

posted:8/9/2011

Freakin AWESOME TASTE! THERE SO GOOD YOU CAN'T EAT JUST ONE!!I did though forget the blueberries when i went grocery shopping so next time i go i will try it with the blueberries which im sure is so much more awesome! Loved this recipe Loved it Loved it!

lilliebelle08

posted:5/28/2010

Absolutely delicious!! And, goes great with the Bistro Salad on this site.

a cook

posted:3/11/2010

Substitued 1 cup of raisins and 1 cup of dried apricots for the blueberries and chocolate. It was delicious!! Great basic recipe for any combination of ingredients.

a cook

posted:8/30/2008

excellent

duckpeople

posted:5/29/2008

I used raspberries instead or blueberries. YUM!