Friday, July 1, 2011

Red, White and Blue Scones

Looking for a festive 4th of July breakfast treat? Try these Red, White and Blue Scones. They are perfect for the Fourth! The sweet cream scones are filled with fresh blueberries and strawberries. You can’t go wrong with berries on the 4th of July. After the scones are done, drizzle them with white chocolate (since the red and blue are already in the scones). Plus, you can’t go wrong with a good white chocolate drizzle. They’re a great way to kick-off the holiday!

Red, White and Blue Scones
Makes 12 scones
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
½ cup fresh blueberries
½ cup fresh chopped strawberries
1 large egg
¾ cup cold heavy cream, plus extra cream to brush the tops
1 teaspoon vanilla extract
Turbinado sugar, for sprinkling on top of shortcakes
½ cup white chocolate chips, melted-for drizzling
Preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
Whisk the flour, sugar, baking powder, and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Use your fingers or a pastry blender, cut and rub the butter into the dry ingredients. You will have some small pea size pieces of butter and that is fine. Gently stir in the blueberries and strawberries.
In a small glass measuring cup or bowl, whisk together the egg, heavy cream, and vanilla extract. Pour mixture over the dry ingredients and stir with a spatula just until the dough comes together. Carefully knead the dough by hand, just until the dough comes together.
Lightly dust a work surface with flour and turn out the dough. Pat the dough into a circle. Gently roll out the dough. You want the dough to be about an inch thick. Cut the dough into star shapes using a cookie cutter. Place the scones on the prepared baking sheet, about 2 inches apart. Lightly brush the scones with cream and sprinkle with turbinado sugar.
Bake for 12-14 minutes, or until golden brown. Transfer shortcakes to a rack and cool to cool to room temperature. Once cooled, drizzle each scone with white chocolate. Let stand until chocolate is dry.

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