There are so many scone flavors out there, so we wanted to share our favorites! One of the best baked good to go with a latte is a scone. Britt has created a Blueberry Cardamom Scone and Deb made her favorite White Chocolate Raspberry Scone. Check out the recipes and tips below.
Blueberry cardamom scone recipe
Britt loves to get creative with recipes. She often finds a few recipes and then combines the ingredients in a new way; pulling her favorite parts from each. Finding a perfect scone recipe has been something she has wanted to do for a long time! After doing some research she combined a few recipes to come up with this delicious Blueberry Cardamom Scone Flavor!
- 4 cups all purpose flour
- 1 cup white sugar
- 1 tbsp 1/4 tsp baking powder
- pinch of sea salt
- 3 tsp. cardamom
- 10 tbsp. or 150 ml of ice cold butter
- 1 cup buttermilk (to make buttermilk ask 1 tsp vinegar or 1 tbsp lemon juice to milk)
- 2 eggs
- 1 cup blueberries (firm blueberries work best)
- 1/4 cup powdered sugar
- 5 tbsp. milk
1. In a large mixing bowl add flour, sugar, baking powder, salt and cardamom. Mix with a wooden spoon or spatula.
2. This is so important!! Make sure your butter is really cold! Grate the butter onto a plate or parchment paper. Grating the butter allows the butter to be perfectly incorporated!
3. Mix butter into the Dry Ingredients. If you grated your butter it should easily incorporate.
4. If you don't have buttermilk (which we rarely ever do). Add 1 tsp. of vinegar to 1 cup of milk and then place in the freezer for 5 minutes.
5. Add 2 eggs to the buttermilk and whisk.
6. Add wet ingredients to dry ingredients.
7. Add blueberries. This is where it is better to have firmer blueberries so you can mix in most of the berries without bursting the blueberries and making the batter moist.
8. Flour a surface and place scone dough on this surface. Roll out dough to approximately 1" thick and in a circular pattern.
9. Place dough on parchment paper on a baking sheet (Britt used a round stoneware pizza sheet).
10. Cut dough into 12 equal pieces. and pull pieces apart so that they are not touching while they bake as they will expand.
11. IMPORTANT!! The butter has warmed up from working it into the dough. To get those perfect flakey scones the butter needs to rest and chill. Place the scones in the fridge for 30 minutes - 1 hour.
12. Pre heat oven to 375 degrees on Convectional Bake.
13. Melt 3 tbsp. butter.
14. Pull blueberry cardamom scones from the fridge.
15. Brush melted butter on scones and sprinkle with cardamom!
16. Bake scones for approximately 25 to 35 minutes. Look for light brown colouring and the scones should be firm to the touch.
17. MAKE A GLAZE (optional). Mix 1/4 cup icing sugar with approximately 5 tbsp. milk.
18. Let scones cool and drizzle glaze.
19. Enjoy and Serve with a latte!
These scones freeze so well! Bake up a batch and place some in the freezer to enjoy at a later date!
Deb & Britt's favourite baking Essentials
RaspBerry White Chocolate Scone Recipe
Growing up on the farm, Deb's mother would make scones almost every single weekend. It was one of her favourite things to bake for the family! She was always trying different types of scone flavours from savoury to sweet and every weekend there was something new! There were a few that truly stood out more than others and this raspberry white chocolate recipe was one of them! It's so tasty and perfect for breakfast or brunch but it could even be used as a dessert!
- 3 cups flour
- 1/2 cup sugar
- 6 tsp baking powder
- ½ tsp salt
- ¾ cup VERY cold butter cubed
- 170 grams white chocolate chunks
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 1 whole milk or cream
- 1 1/2 cups frozen raspberries
1. In a large bowl, begin by cutting the butter in with two knives or spoons.
2. In a separate mixer, combine the flour, sugar, baking powder and salt.
3. Add in the cold butter until this mixture resembles a coarse meal.
Tip: Don't over mix your dough! It is very important that pea sized pieces of butter remain in your scone mixture.
4. Transfer to a large bowl and toss in the white chocolate.
5. Mix together the lemon juice, vanilla extract and milk in a separate bowl.
6. Pour this over the surface of the dry mixture. Toss all together gently, only enough to form a dough ball.
Tip: You can play with the amount of liquid added here to get the desired texture. Or if necessary, add a tiny bit more flour
7. When the flour is almost incorporated, add the frozen raspberries.
8. Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
9. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
10. Roll to 1 inch thickness and cut out scones with cookie cutter, cup or knife and place on parchment lined baking sheet.
11. Make a glaze by brushing the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
12. Sprinkle the tops with coarse sugar.
13. Bake at 375 degrees F for 25 minutes or until light golden brown. Time will vary depending on the size of your scone.
Cut, serve and enjoy with a latte or even better a London Flog tea!
Some important tips to make sure you get the best scones ... Make sure the butter is chilled and try to avoid over mixing the butter! Avoid using berries that will add more moisture into your dough! You could also add lemon zest for a pop of flavor as well! Chilling the dough before baking is key!
There are so many scone flavors and these are a couple of our favorites! We would love for you to share a scone flavor you love! Leave a comment below!