Breads Blueberry-White Chocolate Chunk Scones (British Recipes)

Blueberry-White Chocolate Chunk Scones (British Recipes)

Makes: 16 servings, 1 wedge each 3 cups flour 1/2 cup plus 2 Tbsp. sugar, divided 1 Tbsp. CALUMET Baking Powder 1/2 tsp. salt 3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces 3/4 cup plus 2 Tbsp. milk, divided 1 egg, lightly beaten

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    Default Blueberry-White Chocolate Chunk Scones (British Recipes)

    Makes: 16 servings, 1 wedge each

    3 cups flour
    1/2 cup plus
    2 Tbsp. sugar, divided
    1 Tbsp. CALUMET Baking Powder
    1/2 tsp. salt
    3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces
    3/4 cup plus 2 Tbsp. milk, divided
    1 egg, lightly beaten
    1 Tbsp. grated lemon zest
    1 cup blueberries
    1 pkg. (6 squares) BAKER'S White Chocolate, chopped


    PREHEAT oven to 375F. Mix flour, 1/2 cup of the sugar, the 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 of the milk, the egg and lemon peel; stir just until mixture forms dough. Stir in blueberries and chocolate chunks.


    DIVIDE dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place wedges on ungreased baking sheet. Brush tops with remaining 2 Tbsp. milk; sprinkle with remaining 2 Tbsp. sugar.

    BAKE 25 min. or until golden brown. Serve warm or at room temperature.


    Easy Cleanup: Line baking sheet with parchment paper before topping with the dough wedges.

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