Blueberry, White Chocolate & Toasted Walnut Scones
>> Friday, July 17, 2009

Yes, that's right - three posts in a week! I have to crank these out fast, because the recipes are building up. That doesn't sound good, but I'm just saying I have a lot of saved recipes on here and they're getting old. So there's no time to waste!
Hopefully my pictures will be getting better soon. Oh Nuts Eric bought me a tripod for my birthday, so no more tilted pictures! Thank you, sweetie! Then, I took the money on my giftcard and purchased a new lens for my camera. I can't wait for my lens... it should be here any day now. 
I also can't wait for my Build a Better Burger cookbook to get here. A special Build a Better Burger celebrity friend is sending me a copy. I've been researching and making burgers lately. Are some of you trying to find that perfect burger recipe for the summer? Maybe this video will help you. It helped me.
It helped me a lot.
Just look at all of those cheeseburgers! With ONIONS!

But back to Oh Nuts Eric and Blueberry, White Chocolate & Toasted Walnut Scones. I baked these up and I wasn't really sure how they would turn out, but they were delicious! I think they're the best scones I've ever baked. Eric took a bite out of one right after I baked them and proclaimed them as, "F%$#@ing delicious" and that startled me for a second and then I said thank you, and I would be using that review on my blog.
For a good scone, you want them more like a biscuit than cake, and the secret is to not overwork the dough, and not use too much liquid. The buttery biscuit dough is mixed with yogurt, egg, vanilla, white chocolate chips, toasted walnuts, and the most important ingredient - fresh blueberries.
If you don't feel like baking scones, visit a Starbucks on Tuesday, July 21st, between opening and 10:30 AM, and receive a free pastry with the purchase of your beverage. They have blueberry scones and they're delicious. Very good scones.
I will not be going because I will be sleeping.

Ingredients:
2 cups unbleached all-purpose flour (spooned into cup & leveled with knife)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons granulated sugar, plus additional for sprinkling
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 cup blueberries
1/2 cup finely chopped walnuts, toasted
1/2 cup white chocolate chips
3 large eggs, divided use
1/4 cup yogurt
1 1/2 teaspoons vanilla extract
Directions:
Heat oven to 375 degrees F. Spray cookie sheets with cooking spray.
In a large mixing bowl, sift together flour, baking powder and salt; whisk in 6 tablespoons sugar until combined. Knead in butter, using fingertips, until well incorporated and mixture starts to clump together, forming pea-sized lumps. Gently stir in blueberries, walnuts and white chocolate chips until combined.
In a small bowl, whisk together 2 eggs, yogurt and vanilla until combined; sprinkle into flour mixture and toss together using a fork.
Turn shaggy dough out onto a floured surface, and gently pat and knead until it comes together, handling as little as possible. Form two (6-inch) rounds. Insides of the rounds should be thicker. Slice each round into 6 equal triangles and place on cookie sheets. Whisk the addtional egg in a small bowl and brush evenly on scones; sprinkle with additional sugar if desired.
Bake for 20-25 minutes or until golden brown. Cool on wire racks until ready to serve.
Makes 12 scones













