Sometimes accidents allow you the opportunity to create delicious recipes you would never have planned and that is how these scones happened.
I had some unexpected company who ended up spending the night. Now the next morning I had to think of something to make for my friend, her mom and her two super picky kids – especially her daughter. However rare it is, it just so happened that my pantry and fridge were lacking breakfast ingredients. Only 2 eggs – not enough for 5 people and there was also no bread or cereal in the house. So then I decided on scones. I had just enough eggs and they bake up in a jiffy.
While putting together the ingredients, I temporarily got confused with the numbers and realized I put way too much sugar. I then had to increase all the other ingredients to compensate for the extra sugar. The problem was I only had 1 stick of butter and no shortening. I thought cream cheese would be a good substitute and it was!!
I have several scone recipes posted on this blog and this was by far, the best I’ve ever made. The perfect texture – soft inside with a crusty exterior.. The perfect amount of sugar so that it still lends itself to being spread with sweet jam or curd, without being too sweet a mouthful.
Her super picky daughter LOVED these. Her son wasn’t as big a fan, but since he was enamored with the leftover Blueberry Corn muffins I had. there wasn’t a problem. Everyone enjoyed their breakfast with some fresh fruit, which my fridge did have.
Yield: 28 scones
- 1 1/2 cups whole wheat flour
- 3 1/4 cups of all purpose flour
- 3/4 cup sugar + 1 teaspoon
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, chopped
- 4 oz. cream cheese, chopped
- 2 eggs, beaten
- 1 1/2 cups buttermilk
- 1 1/2 cups blueberries
- 3 oz. white chocolate, rough chopped
- 1 tablespoon light cream
Preheat oven to 425 F. Line a cookie sheet with parchment paper and spray with a little non stick spray.
In a large bowl, combine whole wheat flour, 3 cups of the all purpose flour, 3/4 cup sugar, baking powder and baking soda. Mix well.
Using a pastry blender, cut in the butter and cream cheese until it resembles small peas.
Add eggs and buttermilk, a little at a time until the dough comes together.
Knead in the blueberries, chocolate and remaining flour.until the ingredients have been incorporated into the dough.
On a well floured work board, transfer 1/3 of the dough. Sprinkle the top liberally with a little more flour. With the palm of your hand, press the dough down to about 3/4″.
Using a floured biscuit cutter, cut out round scones and place on prepared cookie sheet.
Brush the tops with cream and sprinkle a pinch of remaining sugar on each scone.
Repeat until all the dough has been cut into scones.
Bake for 15-20 minutes, until golden brown and it should sound hollow when you tap them.
Enjoy with your favorite jam, clotted cream and/or lemon or lime curd. I had mine for breakfast with lime curd.
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