These Berry Scones are a perfect breakfast, delicious at room temperature or warmed in the microwave. They can be frozen after baking, making this is a convenient make-ahead recipe. Don't thaw the fruit if it's frozen or it'll be mushy and juicy. Use only fresh or frozen fruit.
1/2cupstrawberries or raspberries (fresh or frozen) about 3oz
3Tablespoonswhite sugar separated
2cupsall-purpose flour
2teaspoonsbaking powder
1/4teaspoonsalt
6Tablespoonsunsalted butter
2/3cupmilk or almond milk
1/2cupwhite chocolate chips
Topping:
1Tablespooncoarse or white sugar optional
Instructions
Preheat oven at 400 degrees. Lightly grease a cookie sheet or line with parchment paper, or use a scone pan.
Use kitchen shears or a knife to cut the fruit into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside to macerate.
Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or a fork to cut it in. Don't completely mix in butter, but leave some pea-sized pieces throughout. Stir in milk. Fold in the white chocolate chips followed by the berries.
Flour hands to coat. Gently knead and turn the dough to incorporate the dry bits from the bottom of the bowl. Sprinkle dough with extra flour if it's too sticky to work with.
If using a cookie sheet for baking, pat the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges (or smaller), then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them; they will spread. Alternatively, press handfuls of dough into a scone pan, filling each empty space to the end to create even pieces. Sprinkle the tops with coarse or white sugar, if desired.
Bake 20 to 25 minutes or until the tops are beginning to brown. Remove them from pan. Scones can be eaten immediately, or will keep in a sealed container at room temperature for up to 2 days. Freeze them to enjoy later.