blackberry white chocolate scones

Wednesday, March 28, 2012

After a crazy month, this week has finally started to feel like normal.

Well, if by normal means you have a tiny, pink human attached to you at all times, that requires feeding and changing every hour or so.

I've *kinda* figured out a routine, which *kinda* gives me more time to bake. Still neglecting all the cleaning and laundry I should be doing though...... Also still not sleeping a whole bunch, but who needs sleep anyways?

Totally overrated.

I'll just keep myself going on chocolate and caffeine.

Totally healthy.

Okay, not really.

Kinda figuring out a routine still really hasn't given me much time to eat, so I baked something that's handheld (read: can be eaten while holding her pinkness), somewhat healthy, and involves chocolate.

Stroll on into scone town. Blackberry white chocolate to be exact. Made with whole wheat flour. Three for three on the criteria.

Quickly thrown together in the food processor and dropped onto a baking sheet with a large ice cream scoop, in 25 minutes or so, you'll have freshly baked scones.

Blackberry white chocolate scones
[ from Grazing ]

1 1/2 cups whole wheat flour
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter, cut into 1/2-inch cubes
1 cup milk
1 egg
1 cup blackberries, fresh or frozen
1/2 cup roughly chopped white chocolate

Preheat oven to 400 degrees, line 2 baking sheets with parchment paper, set aside.

In a food processor, combine the flours, sugar, baking powder, and salt. Pulse to combine. Add the butter and pulse 3 to 4 times, or until mixture looks crumbly and the butter chunks are not bigger than small peas. In a small bowl, stir together the milk and the egg. Add the milk mixture to the flour mixture and pulse until just combined. Gently fold in the berries and chocolate.

Using a large ice cream scoop (or 2 spoons), drop spoonfuls of dough onto prepared baking sheets, about 2 inches apart. Bake for 20 - 25 minutes or until the edges are golden and the top are just starting to brown.

Transfer to a wire baking sheet to cool. Serve warm or at room temperature.