Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups fresh blackberries
  • 3 cups flour
  • 1 Tbsp aluminum-free baking powder*
  • 1 tsp salt
  • 3/4 cup sugar
  • 3 oz white chocolate, chopped
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 1 1/3 to 1 1/2 cups cold heavy cream
  • 1 Tbsp cold heavy cream
  • 2 tsp sugar
  • 4 oz white chocolate, chopped

Instruction

  • Line a rimmed baking sheet with parchment paper and arrange blackberries in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl; stir in white chocolate.
  • Combine vanilla bean paste with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add blackberries and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
  • Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 7-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
  • Cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and sprinkle with sugar. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
  • For the topping, place white chocolate in a microwave safe bowl and heat chocolate in 20 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes). Drizzle white chocolate over scones; let set before serving.