From the Kitchen of Amy and JJ

This recipe is from our friend, Cally Peterson. Cally is the Editor of North Dakota Living. (A publication dedicated to keeping recipes a part of what they do!) These scones are crumbly and re-heart nicely. You can also wrap individually and freeze for a quick breakfast treat later. If you aren’t much of a “sweets person”, Cally warns the lemon glaze may be a little too sweet. Afterall, you have white chocolate in the scones. You could tweak this recipe by adding some lemon zest to the dough instead for the hint of lemon. Speaking of adding lemon, Cally says, “I add lemon zest to a lot of my fruit pies or fruit muffins.”

And, a blueberry tip: Dust the blueberries in a little flour before folding them in. This will prevent them from sinking to the bottom. This is a good tip when you’re baking with blueberries, whether it be in bread, muffins, scones, etc.

Blueberry White Chocolate Scones
Ingredients
2 ¾ Cup All Purpose Flour
1/3 Cup White Granulated Sugar
½ teaspoon Baking Soda
1 tablespoon Baking Powder
½ teaspoon Salt
8 tablespoon Unsalted Butter Cold
1 Cup Buttermilk Plus More For Brushing
2 tablespoon Milk
½ teaspoon Vanilla Extract
1 ¼ Cup Blueberries Fresh or Frozen
½ Cup White Chocolate Chips

Lemon Glaze
1 Cup Powdered Sugar
2 tablespoon Milk
1 tablespoon Lemon Juice
Zest of One Lemon

Instructions
Combine flour, sugar, baking soda, baking powder, and salt in a large bowl and whisk to combine. Cut in the butter using a pastry knife or cheese grater and use your hands to combine.
Add in buttermilk, milk, and vanilla extract and mash and stir until just combined. Try not to over-mix, the dough should be crumbly. Fold in blueberries and white chocolate chips until just combined.
On a floured surface form dough into a circle. Use a sharp knife to cut the dough like a pizza into 8 triangles. Place each scone on a parchment paper lined cookie sheet.
Chill the dough in the freezer for 30 minutes or the fridge for 2 hours. The scones come out best if the dough is cold going into the oven. While the dough is chilling preheat the oven to 400 degrees F.
Once the scones are chilled brush the tops with additional buttermilk and cook on the center rack for 25 minutes or until the tops are golden brown. Let cool and top with Lemon Glaze.

Lemon Glaze
Combine all ingredients into a small bowl and whisk together until combined. The glaze should be the consistency of heavy cream. Add additional powdered sugar or milk to reach your desired consistency. Drizzle over the cooked scones once they are cooled.
Cally Peterson