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Breads

Blueberry-White Chocolate Chunk Scones

Blueberry-White Chocolate Chunk Scones recipe
photo by:kraft
like it very much
posted by
laiyin
on 6/27/2013
time
prep:
15 min
total:
40 min
servings
total:
16 servings, 1 wedge each
Magazine Acquisition

What You Need

3
cups  flour
1/2
cup  plus 2 Tbsp. sugar, divided
1
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
1
 egg, lightly beaten
1
Tbsp.  grated lemon zest
1
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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