Wednesday, November 27, 2013

White Chocolate Blueberry Scones

After many years of fresh, warm cinnamon rolls on Thanksgiving morning. I decided to kick it up this year. Don't worry the past 2 years no one has been that excited about cinnamon rolls. Don't get me wrong we still enjoy cinnamon rolls, it's just that on Holidays we like to get a bit fancier.

Fancy doesn't always mean fussy though. These are easy to make ahead and freeze, then just pop them in the oven and walla, fancy schmancy, parade watching breakfast to go along with your cappuccino.

In your food processor combine:
4 cups all purpose flour
6 Tablespoons white sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
10 Tablespoons of cold butter (1 stick plus 2 tablespoons)

Pulse until mixture resembles coarse crumbs. In a separate bowl mix blend:
3/4 cup whole milk (you can use lighter milk, but remember that less fat will change the texture. I have used 2% and it worked out OK, but do NOT use skim.)
2 eggs

Add to dry ingredients, pulse a couple times just until dry ingredients are almost all moist. Turn out onto a lightly floured surface. Before any kneading on top of "dough" pour
1/2 cup white chocolate chips
1 cup frozen blueberries
Now gently knead until combined

Divide the dough in half use your hands to pat each into an 8-inch circle. Use a knife to cut into 6 to 8 wedges. Place wedges onto a cookie sheet. At this point you can place the cookie sheet in the freezer then in a few hours move the frozen wedges to a freezer bag until ready to bake. Or you can bake them right away on a greased cookie sheet.

When ready to bake, brush the top with a little bit of milk. (This will give it a nice crust) place your cookie sheet into a Preheated 375 F oven for 15-20 depending on if they are thawed or frozen. Best when served warm!

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