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–+ servings
4th of July Scones

Patriotic Breakfast Scones

Kara
Tasty scones with blueberries, cherries, and white chocolate. Perfect for the 4th of July!
4.60 from 10 votes
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Course Bread- Muffins and Scones
Cuisine American
Servings 12 scones
Calories 318 kcal

Equipment

Ingredients
  

  • 2 ¾ cup all purpose flour
  • ½ cup sugar
  • ¾ tsp salt
  • 1 Tbsp baking powder
  • ½ cup salted butter frozen or very cold
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ½ cup milk
  • ⅔ cup dried blueberries
  • ⅔ cup maraschino cherries drained well and chopped
  • ½ cup white chocolate chips
  • 1 Tbsp milk and 2 Tbsp sugar for tops of scones optional

Instructions
 

  • Whisk together flour, sugar, salt, and baking powder in a large mixing bowl. Grate in the butter. Stir till coated.
  • In a small bowl, whisk together the eggs, vanilla, almond extract, and milk. Add to dry ingredients and lightly stir till ingredients are barely mixed. Fold in the berries and chocolate chips.
  • Divide dough in half. Press each half into a 5" circle on a lightly floured surface. Cut into 6 wedges. Place each wedge on a silpat lined or lightly greased cookie sheet. Place in freezer while oven is preheating to 425 degrees.
  • Brush tops of scones with milk and sprinkle with sugar. Bake for about 18 minutes at 425°.

Notes

-Recipe was originally published at The Idea Room.

Nutrition

Serving: 1gCalories: 318kcalCarbohydrates: 48gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 338mgPotassium: 152mgFiber: 2gSugar: 23gVitamin A: 307IUVitamin C: 0.04mgCalcium: 109mgIron: 2mg
Keyword 4th of July scones
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