I love deep friendships; ones where the roots grow so deep you instantly pick up where you left off, whether it has been a year or just a week. Wednesday morning, my dear friend, Trude, came for a visit. Our time was filled with laughter, tears, prayer, and pure enjoyment of picking up where we left off about a year ago…hard to believe that much time has passed. The good side is knowing there is much to catch up on. I love spending time around her because she is always full of encouragement. It’s nice to have friends that lift you up, speak truth into your life, and genuinely love on you. Trude is that kind of friend. It makes me realize how very important friendships are, and the types of friends we choose to place in our lives. We enjoyed sitting down to a delicious latte and hot triple-berry white chocolate scones fresh out of the oven. These have always been a family favorite. In fact, my husband, who is not gluten-free, loves these better than scones made with gluten! You can make the dough the night before and cook them up fresh the next morning. Enjoy!
I love using farm-fresh eggs in my baking. They are a bit more expensive but
the freshness seems to make a fluffier scone when it comes to baking!
Place flour, sugar, and baking powder into a large mixing bowl. Cut the butter
into small cubes and add to flour mixture.
Using a pastry cutter, cut the butter into the flour mixture.
Cut the butter until it resembles the size of small peas.
Add the white chocolate chips and fold until well distributed.
Place buttermilk, eggs, and vanilla into a separate bowl and blend completely.
Add the milk mixture to the dry ingredients and blend until just combined.
Do not over-stir.
Place mixture on a well gluten-free floured board and sprinkle a bit more flour
on top. Gently work dough until it is just lightly sticky. (If you have time, it is
best to place your dough in the refrigerator for at least one hour; I prefer overnight.)
I have made them without doing this step, however, they flatten a bit more during
the baking process.
Form chilled dough into a round form, slightly rising in the center.
I always spray a non-stick spray onto my knife before cutting the dough. If the
dough is quite sticky, wipe the knife clean and spray before each cut.
Cut the dough into eight equal parts.
Place each scone onto a cookie sheet lined with parchment paper. Use the end
of a wooden spoon, or your pinky finger to poke three holes into each scone.
Place a berry in each hole.
Enjoy them fresh from the oven. Beware…it’s hard to eat just one!
Triple-Berry White Chocolate Scone Recipe
2 cups Gluten Free flour (I use Pamela’s baking mix for these scones, but any gluten free baking flour will work)
1/3 cup white sugar
1 1/2 tsp. baking soda
6 Tbsp. butter
3/4 cup white chocolate baking chips
1/2 cup buttermilk
1 1/2 tsp vanilla
1/2 cup of raspberry, blackberry, blueberry mix (or just one single type is fine)
Place in a 425 degree oven for approximately 18 minutes or until scone reach a golden brown. About two minutes before I take them out, I like to lightly brush them with egg whites to give them a slight glazed look on top. They are best served fresh from the oven but are delicious the next day lightly reheated.