Fluffy Blueberry, White Chocolate, Hazelnut Scones
These rich, yet light pastries are fabulous for breakfast on the go, and will definitely make you a hero at the morning office meeting. Bake a batch, freeze, reheat and reap the rewards!
Tip: Use any seasonal o rfrozen berry, substitute dark chocolate and omit the nuts if desired. Hazelnuts are grown in Canada, also known as filberts.
Prep Time: 20minutes
Cook Time: 25 minutes
Makes: 12 scones
2 cups (250 mL) all purpose wheat flour
¼ cup (60 mL) sugar
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) salt
½ cup (125 mL) cold, cubed butter
1 cup (250 mL) plain or vanilla yogurt (any fat content)
1 cup (250 mL) fresh or frozen blueberries
½ cup (125 mL) chopped white chocolate
1 Tbsp (15 mL) milk or yogurt
1 Tbsp (15mL) sugar
Pre heat oven to 350°F (180°C). Lightly grease or line with parchment paper two baking sheets.
To toast hazelnuts bake in a 350°F (180°C) oven for five to seven minutes, turning often, until fragrant. Remove to a clean tea towel and rub the hazelnuts vigorously, this will release the brown skin.
In a large mixing bowl combine flour, sugar, baking powder and salt. With two knives or a pastry blender, cut in butter until mixture resembles large peas. Stir in yogurt, berries, chocolate and hazelnuts, just until all ingredients are combined. Do not over mix or the batter will become tough and blueberries will "bleed" into mixture.
Remove dough to a lightly floured surface, it will be sticky and a little more flour may be required. Knead only two or three times.
Pat dough into an 8 inch (20 cm) circle. Cut into quarters, and cut each quarter into thirds for 12 triangular pieces. Brush with milk or yogurt and sprinkle with sugar. Place on cookie sheets.
Bake for 20- 23 minutes, until scones are lightly browned on the bottom, and dry to the touch. Cool and keep in a covered container for two days. Freeze for up to one month.