3 cups (720 mL) all-purpose flour
¼ cup (60 mL) white sugar
1 Tbsp (15 mL) baking powder
½ tsp (2.5 mL) salt
½ cup (125 mL) cold unsalted butter, cut into small pieces or grated
¾ cup (180 mL) milk plus 2 Tbsp (30 mL), divided
2 large eggs, beaten
1 Tbsp (15 mL) lemon zest
1 cup (250 mL) blueberries
1 cup (250 mL) white chocolate chips
Preheat oven to 375˚F (190˚C). Line a baking tray with parchment paper.
In a large bowl, combine flour, ¼ cup sugar, baking powder and salt. Cut in butter with a pastry blender or using a fork until the mixture resembles coarse crumbs. Add ¾ cup milk, eggs, and lemon zest. Stir just until mixture forms a dough. Gently fold in blueberries and white chocolate chips.
Divide dough in half. On a lightly floured surface, pat each half into 7-inch rounds. Cut each round into wedges. Place each scone on the prepared baking sheet. Brush with 2 Tbsp reserved milk.
Bake for 25 minutes or until golden brown. Serve warm or at room temperature.
Makes 16 scones.
Nutrients per serving:
Carbohydrate 35 g
Protein 4 g
Fat 11 g
Sodium 175 mg
Fibre 1 g