I am just dying over how delicious these are given they are 100% whole wheat. Not to say that whole wheat isn’t delicious. But let’s be honest. It’s not white flour. My love of baking scones started last winter when I made my Cinnamon-Chip Scones around Christmastime. I then made my Lemon Glazed Blueberry Scones. Both phenomenal recipes. Both made with whole wheat flour. I wanted to make things a little festive so I thought I’d add a little more fruit and drizzle with a bit of white chocolate. Aren’t they pretty? I mean, can you really go wrong with anything that’s got chocolate?
Red, white & blue foods are so fun! They are so festive and patriotic and at the same time are so delicious! If you missed them, you MUST check out my Red White & Blue Cherry Blueberry Shortcakes! Those are probably going to be my favorite dessert of the season! Not only are they beautiful (show stopper of the party for sure!) But they are light and amazingly delicious! Seriously. You’ve got to see them. Enough about them, how about these scones? They are so tasty. Perfect for breakfast, snack, or heck – even an after dinner treat! Add the ingredients to your grocery list and make some soon!
White Chocolate Cherry Blueberry Whole Wheat Scones
These White Chocolate Cherry Blueberry Whole Wheat Scones are a fun, patriotic way to start your morning! Perfect for Memorial Day, the 4th of July, or any other day you're feeling proud to be an American. :)
- 1 1/2 c. whole wheat pastry flour
- 2 1/4 tsp. baking powder
- 2 tsp. sugar
- 1/2 tsp. salt
- 4 tbsp. cold butter cut into small cubes
- 3/4 c. white chocolate chips
- 1/2 c. chopped fresh or dried cherries
- 1/2 c. blueberries
- 3/4 c. buttermilk
- 1 egg beaten
Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
In a large bowl, sift together the flour, baking powder, sugar and salt.
Using your fingers or a pastry cutter, work in the butter, rubbing the ingredients together until the mixture resembles a coarse meal.
Toss in the chocolate chips, cherries and blueberries, using hands to gently combine. Pour in the buttermilk and stir until just combined.
Turn the dough out onto a lightly floured work surface. Roll out to 1 inch thickness, and cut out into 2-inch rounds with a biscuit cutter.
Place scones on the prepared baking sheets, and brush tops with the beaten egg.
Bake until lightly golden, about 10-12 minutes.
Adapted from Movita Beaucoup