Cakes, Breads, Muffins & Scones/ Recipes

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

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White Chocolate Saskatoon Berry Scones


  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min

Description

These 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

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.

Nutrition

  • Serving Size: 18

 

 

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20 Comments

  • Reply
    Jennifer
    September 19, 2017 at 11:21 am

    These look delicious. Can I use honey instead of sugar and whole wheat flour or does it need to be done just as you’ve listed?

  • Reply
    Del
    July 24, 2017 at 6:57 pm

    I made these yesterday from freshly picked Saskatoons , and they were a huge hit with my family. They are a little too sweet for me, I prefer a scone with less sugar, but my adult children devoured them!

  • Reply
    The Lunchbag
    February 14, 2016 at 7:51 am

    Do you think this recipe would work with frozen saskatoons? 

  • Reply
    The Kitchen Magpie
    August 5, 2015 at 2:25 am

    Well done! Good avoidance of cleaning!

  • Reply
    Bev Baxter Thomas Batchelor
    August 5, 2015 at 1:48 am

    I avoided doing closet- chose making a full course roast dinner- and to avoid it further I’m making choco chip cookies lol!

  • Reply
    Tracey L Bureyko
    August 4, 2015 at 6:23 pm

    Saskatoon berries, always a great idea! ❤️

  • Reply
    Jude
    August 2, 2015 at 2:55 am

    I made these scones today with fresh berries from the Saskatoon Berry Farm and they are delicious!!!

  • Reply
    Guest
    August 6, 2014 at 3:24 am

    Could a person use plain Greek yogurt instead of sour cream?

    • Reply
      thekitchenmagpie
      August 6, 2014 at 3:18 pm

      @Guest Yes,you can!

  • Reply
    Kim
    July 26, 2014 at 10:00 pm

    I just made these.  I swapped out the flour for gluten free flour since my kids have celiac and added 2 tsp’s of Xanthan gum.  Worked great.  Thanks for sharing the recipe.  :)

  • Reply
    Kelly Ann Vass
    August 7, 2013 at 1:49 pm

    Made these yesterday! Delicious! I had lots of berries. Recipe doubled really nicely! Thank you!

  • Reply
    The Kitchen Magpie
    July 31, 2013 at 7:35 pm

    It would be fabulous with blueberries too!

  • Reply
    Kimberly Hamilton
    July 31, 2013 at 7:30 pm

    Saw the title of this recipe and the words from my mouth were “oh, good lord!” I think I want them. Haven’t spotted any saskatoons in the uk. Will play with blueberries I guess 😉

  • Reply
    Karlynn
    August 2, 2012 at 12:06 am

    The recipe will certainly work! The lovely thing is that it’s my basic scone recipe and you can add whatever your little heart desires. I make them with only berries all the time! I would try a few chocolate chips in half the recipe – really, chocolate isn’t bad with anything I don’t think. Then enjoy the other half just plain Saskatoon berry, maybe sprinkle a little sugar on top as well to jazz it up a bit. Let me know how you like them!

  • Reply
    Tracy
    August 1, 2012 at 9:38 pm

    I’m housesitting at a place in Yellowknife with TONS of Saskatoon bushes!  I’m getting a little tired of eating them raw, and these scones sound great…. except I’m not a fan of white chocolate.  Do you think these would be good with regular chocolate instead?  Or, if I leave out the chocolate altogether, would the recipe still work or would it need some adjusting to the other ingredients?

  • Reply
    ACanadianFoodie
    July 25, 2012 at 6:14 pm

    Did you see my post today? and I will have another one with Saskatoons in it, again tomorrow, I think… just trying to keep up with the Magpie. Looks very very yummy! 🙂 XO

    V

  • Reply
    CookTheStory
    July 25, 2012 at 12:32 pm

    O.K., seriously, these look amazing. I have again posted them to my FB page so that my Canadian followers can make me jealous by making them. Love the idea of white chocolate with sask berries, btw. The combo seems like it would be perfect!

    • Reply
      thekitchenmagpie
      July 25, 2012 at 5:07 pm

       CookTheStory They were FABULOUS~! (I’m so modest) but seriously…WOW. I was amazed how well white chocolate pairs with them. Glad you got some Saskatoons in Manitoba while visiting, that’s where they grow like weeds!

  • Reply
    Jodi
    July 24, 2012 at 5:07 pm

    I like that you used sour cream for the base. I’ll definitely have to give these a try!

    • Reply
      thekitchenmagpie
      July 24, 2012 at 10:57 pm

      I love a good sour cream based scone and it really fit these well. Let me know what you think!! 

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