Blueberry-White Chocolate Scone Bites

Hello friends!

It’s February and the groundhog hath spoken. This omen indicates six more weeks of winter! Great. Hopefully, the groundhog is wrong.

Push through your cold February mornings while enjoying my bite-sized Blueberry-White Chocolate Scones.  These quick, easy, light and tender scones have juicy blueberries tucked throughout the moist and tender cakey crumb and added white chocolate chips for sweetness.  These bite-sized mini-scones are drizzled with a lemon glaze, which not only adds flavor but, gives your scones a morning elegance.

Great minutes out of the oven or at room temperature, they’re just right for your first cup of coffee to start your day. Damn that groundhog!

Meet ya in the kitchen!

For the Scones:

2 3/4  cups flour

1/3 cups sugar

1 teaspoon salt

1 tablespoon baking powder

1 teaspoon lemon zest

8 tablespoons butter, frozen grated on a box grater or by a food processor

1 cup blueberries

1/2 cup white chocolate, chopped or chips

2 eggs

2 teaspoons vanilla extract

1/2 to 2/3 cup half & half or milk

For the Glaze:

1/2 cup confectioners sugar

2-3 tablespoons half & half or milk

1 teaspoon lemon juice

1 teaspoon lemon zest

Directions:

In a large mixing bowl, whisk together all the dry ingredients.  Using a cheese grater, grate frozen butter into the flour mixture.  Work in the butter using your fingers, toss to coat the pieces of butter with the flour. Blend the butter just until the mixture is evenly crumbly.  Add blueberries and chocolate and gently stir. Be careful not to over mix the blueberries.

In a separate mixing bowl, whisk together the eggs, vanilla, and half & half or milk.  Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough comes together. The dough will be very sticky!

Scrape the dough onto a well-floured work surface.  Pat/roll it into an 8″ to 8 1/2″ square, 3/4″ thick. Make sure the surface underneath the dough is very well floured.  If necessary, use a giant spatula to lift the squares, and sprinkle more flour underneath. Place in the freezer for 20 minutes for easier cutting into squares.

Cut the square into 2″ squares. You’ll have a total of 16 small squares.  Now, cut each square in half diagonally to make 32 small triangles. This is easiest using a pizza cutter.  Don’t stress about making them all the same size or perfect triangles. No one will care once they are glazed and served.

Transfer the scones to a parchment-lined or a well greased baking sheet.  They can be set fairly close together on an 18″ x 13″ half sheet pan. Place the pan of scones in the freezer for 30 minutes uncovered.  While the scones chilling, preheat the oven to 425 degrees and line a baking sheet with parchment or a silicone mat.

Bake the scones for 19 to 20 minutes or until they’re golden brown.  Remove the pan from the oven and allow the scones to cool right on the pan

Make the glaze by stirring together the sugar, half & half or milk, juice, zest, and vanilla. Add liquids to the desired consistency. Drizzle the glaze over the scones.  Allow the glaze to set before serving the scones.

 

Bake a little magic!

                           

Inspired by King Arthur Flour

Thanks for stopping by…

Eileen~

 

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