White Chocolate Saskatoon Berry Scones

According to my son, these are the best scones I’ve ever made and I am inclined to agree with him.  I have had delectable scones at the Saskatoon Farm in Okotoks years ago that were Saskatoon and white chocolate and have had them in the back of my mind since. With my bounty of Saskatoon berries this week I knew that now was the time to try to make a batch of my own.

I do believe the ones I ate had cinnamon, which was very good, but cinnamon and berries is seldom my favorite combination, then adding in white chocolate meant that I really didn’t want a cinnamon taste.

My basic scone recipe has a lovely tang to it thanks to the sour cream which was a better foil for berries and chocolate.

I just had one for breakfast with my morning coffee and I can definitively say that these are in my top 5 favorite scones, possibly top 3 even. The Saskatoon berries are tougher than blueberries and can take a little more manhandling without crushing, the white chocolate brings out their lovely taste and these baked up so delectably.

Saskatoon scones are such a unique Alberta cuisine that they should be gracing every prairie tea-time table during Saskatoon season.

Ingredients:
1 cup of sour cream
1 tsp baking soda
4 cups of flour
1 cup of white sugar
1 1/2 cups of Saskatoon berries
1 package of white chocolate chips
1 cup of butter
1 egg
2 tsp baking powder
1 tsp salt
Kick the tires & light the fires to 350 degrees.

In a small bowl combine the sour cream and baking soda together, this is going to poof up while you are mixing the rest of the recipe up.

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter using two knives scissor style or with a pastry blender until it resembles coarse peas in the flour mixture.

Add in the sour cream and beaten egg, gently mixing until it’s almost together.

Once the mixture is thisclose to being completely combined, add in the bag of white chocolate chips.

Mix gently again.

Then when it’s just ready, add in the Saskatoon berries.

I usually have my mixture looking like this by the time the berries are in, almost combined. By the time you scoop it together in the bowl and roll it into a log, the ingredients are combined just right.

By now you have scooped it together and rolled it into one large log. This is the start of how you make perfect scones every time.

Cut the log into three pieces.

Flatten each round disk into a 6 inch square then cut into 6 equal triangles. I never do scones any other way now, this technique makes things so easy now.

Take your 18 scones and place on a well-greased cookie sheet or parchment lined cookie sheet. Bake at 350 degrees until browned and beautiful, about 20 minutes.

I hope everyone is having a lovely Tuesday after our day of tornado watches and warnings, swirling thunderclouds, hail, rain and generally one freaky night last night here in Edmonton!

The sun was peeking out briefly and we have plans on heading downtown to try out a Taste of Edmonton. I haven’t been in years- wasn’t impressed the couple of years that we went- so I am hopeful that things have improved a lot. I of course will let everyone know!

Have a fabulous day and get baking!

Love,

The Really Wanting Some Butter Chicken Magpie

White Chocolate Saskatoon Berry Scones
These Saskatoon scones are such a unique Alberta cuisine that they should be gracing every prairie tea-time table during Saskatoon season.
Author:
Recipe type: desset, Saskatoon, scones
Serves: 18
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup of sour cream
  • 1 tsp baking soda
  • 4 cups of flour
  • 1 cup of white sugar
  • 1½ cups of Saskatoon berries
  • 1 package of white chocolate chips
  • 1 cup of butter
  • 1 egg
  • 2 tsp baking powder
  • 1 tsp salt
Instructions
  1. In a small bowl combine the sour cream and baking soda together, this is going to poof up while you are mixing the rest of the recipe up.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter using two knives scissor style or with a pastry blender until it resembles coarse peas in the flour mixture.
  3. Add in the sour cream and beaten egg, gently mixing until it’s almost together.
  4. Once the mixture is thisclose to being completely combined, add in the bag of white chocolate chips.
  5. Mix gently again.
  6. Then when it’s just ready, add in the Saskatoon berries.
  7. I usually have my mixture looking like this by the time the berries are in, almost combined. By the time you scoop it together in the bowl and roll it into a log, the ingredients are combined just right.
  8. By now you have scooped it together and rolled it into one large log. This is the start of how you make perfect scones every time.
  9. Cut the log into three pieces.
  10. Flatten each round disk into a 6 inch square then cut into 6 equal triangles. I never do scones any other way now, this technique makes things so easy now.
  11. Take your 18 scones and place on a well-greased cookie sheet or parchment lined cookie sheet. Bake at 350 degrees until browned and beautiful, about 20 minutes.

 

 

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