What better way to wake up than to the aroma of baking scones? Parents can help kids measure, pour and stir, pat the dough and cut it into heart shapes. Raspberries and white chocolate are reminiscent of coffee shop scones, but kids can swap them for dried fruit, nuts, dark chocolate – any additions they like for a customized scone. These scones require no cutting in of butter, making them extra simple. If you like, brush the tops with milk or cream and sprinkle with coarse sugar before baking for crackly tops.
3 cups (750 ml) all-purpose flour
2 tbsp (30 ml) sugar
1 tbsp (15 ml) baking powder
1/4 tsp (1 ml) salt
2 cups (500 ml) heavy (whipping) cream
1 cup (250 ml) fresh or frozen blueberries, raspberries or blackberries
1/2 cup (125 ml) chopped white chocolate milk or cream, for brushing (optional)
coarse or turbinado sugar, for sprinkling (optional)
Preheat the oven to 425˚F.
In a large bowl, stir together the flour, sugar, baking powder and salt. Add the cream, along with the berries and chocolate, and gently stir with a spatula until the dough comes together. Gather it into a ball and pat it out into an inch-thick circle or square on a parchment-lined baking sheet.
Cut into squares or wedges, and pull them apart on the sheet so they have at least an inch between them. Alternatively, cut into shapes with a cookie cutter, gently rerolling the scraps once to cut more. If you like, brush the tops with milk or cream and sprinkle with sugar.
Bake for 20 minutes, or until golden. Serve warm.
Makes 9 – 16 scones.
Originally published in ParentsCanada magazine, May 2015.