Red, white, and blue scones with cherries, blueberries and white chocolate. Agreeable breakfast for Independence Day!
Ingredients:
- * 1 1/2 cup all reason flour
- * 1 cup cake flour
- * 1/4 cup sugar
- * 2 teaspoon baking powder
- * 1 teaspoon baking soda
- * 1/2 teaspoon salt
- * 1/2 cup (1 stick) butter
- * 2/3 to a pair/4 cup buttermilk
- * 1/2 cup pitted sour cherry
- * 1/2 cup blueberry
- * 1/2 cup white chocolate morsel
Instructions:
- Heat oven to 400° F.
- Mix flours, sugar, salt, baking powder and baking soda in a large bowl.
- The consume of a pastry blender or a fork, within the reduction of in butter until combination is crumbly.
- Accelerate in buttermilk, merely until moistened.
- Add fruits, slither gently.
- On floured surface, gently knead dough 5-6 times. Create no longer overwork the dough.
- Flatten dough to ½ slither thickness.
- Cut with floured 2-slither spherical cutter.
- Location scones on cookie sheet.
- Bake for 20 minutes. Cool for five minutes sooner than applying chocolate glaze.
- For the glaze, soften white chocolate morsels in a microwave for 30 seconds. Accelerate with a fork. Microwave for one other 20 to 30 seconds and slither until tender. Drizzle the melted chocolate over scones with a fork.