- 2¼ cups flour, sifted
- 2 Tablespoons baking powder
- 1 teaspoon salt
- ¼ cup sugar
- ¼ cup chilled unsalted butter
- ½ cup white chocolate chips
- 1 cup blueberries
- ¾ cup plus 2 Tablespoons buttermilk
- 2 Tablespoons powdered sugar
- Combine flour, baking powder, salt and sugar. Cut butter into small pieces on floured surface. Add to dry mixture and mix with pastry cutter until crumbly. Add white chocolate and berries and toss with flour mixture. Add buttermilk and mix until ingredients hold together.
- Place dough mixture on floured surface and pat into a 9x9-inch square. Cut into thirds. Cut each third into three triangles and place on cookie sheet. Lightly dust each scone with powdered sugar.
- Bake at 375°F for 10 minutes.
INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.
- Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
- Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
- Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten without any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.