Side Dish

Blueberry-White Chocolate Chunk Scones

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prep time

20 min

total time

45 min

makes

16 servings, 1 scone (72 g) each

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photo by:

kraft

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What You Need

3 cups flour

1/4 cup plus 2 Tbsp. Sugar in the Raw Turbinado Style Golden Sugar, divided

1 Tbsp. Magic Baking Powder

1/2 tsp. salt

3/4 cup cold unsalted butter, cut into small pieces

3/4 cup plus 2 Tbsp. milk, divided

1 egg, beaten

1 Tbsp. lemon zest

1 cup blueberries

1 pkg. (170 g) Baker's White Chocolate, chopped

Make It

HEAT oven to 375°F.

MIX flour, 1/4 cup sugar, 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 milk, egg and zest; stir just until mixture forms dough. Stir in blueberries and chocolate.

DIVIDE dough in half. On lightly floured surface, pat each half into 7-inch round. Cut each round into 8 wedges. Place on baking sheet. Brush with remaining milk; sprinkle with remaining sugar.

BAKE 25 min. or until golden brown.