Mixed Berry Chocolate Chunk Scones with a Cream Cheese Glaze
Bursting with juicy berries and a hit of chocolate chunks with every mouthful, these Mixed Berry Scones made with a faux ‘buttermilk,’ and are fast and easy to prepare and perfect for your morning or afternoon tea break!
With a beautifully sweetened Cream Cheese Glaze! We not only drizzled them with it…we dunked them in. Isn’t that normal anyway?
Gee. That sounded like an informercial. Here’s the reality kick.
Scones. Okay. I have a love/hate relationship with scones, because usually they’re so dry and chalky and can cause severe ‘dust storm,’ choking mid Oesophagus.
But! When I make them, I make sure they’re nice and moist inside, while still keeping the ‘scone’ flavour and texture.
How to ensure they’re super moist? I use a small amount of Greek yogurt and a faux buttermilk. Aka I make my own. By adding 2 teaspoons lemon juice or white vinegar into 1/2 cup of any milk to ‘sour it.’ And it works. You can of course use the real stuff. But I never have any in my fridge! Ever.
Let me just say…all of those berries baked into these scones, PLUS the sweet and creamy, melt in your mouth chocolate chunks, with that cream cheese glaze? Well, these were gone before my kids made it home to try any. So of course, they made me make them again.
Don’t worry. I didn’t complain. Believe me.
There’s something about berries and chocolate. It’s like….a combination just as good as peanut butter and chocolate. Ugh. Peanut Butter.
But something almost magical happens when you throw on sweetened cream cheese spiked with lemon juice.
Flavour combinations outta this world.
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Weight Watchers: 4pp per scone!
- 2/3 cup cold buttermilk* (See Notes)
- 1/4 cup sugar
- 1 tablespoon pure vanilla extract
- 1 large egg
- 2 level tablespoons greek yogurt (I use Chobani Fat Free)
- 1 cup light spelt flour (or all purpose or plain)
- 1 cup plain wholemeal flour (or white whole wheat flour)
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 tbsp cold butter , chopped
- 1/2 cup frozen blueberries
- 1/2 cup frozen raspberries
- 1/2 cup strawberries , hulled and halved (fresh or frozen)
- 1/2 cup frozen blackberries
- 6 squares (60g | 2oz) chocolate chunks (I use Lindt 70%, chopped)
- 1 tablespoon butter (extra) for brushing
- 2 tablespoons sugar
- 4 tablespoons reduced fat | fat free cream cheese
- 4 tablespoons icing | powdered sugar
- 2 teaspoons lemon juice (freshly squeezed)
- 4 tablespoons low fat | skim milk
- Preheat oven to 200C | 390F. Spray a baking tray with cooking oil spray; set aside
- Whisk together the buttermilk, sugar, vanilla, egg and greek yogurt. Set aside.
- In a separate bowl, mix the flour/s, baking powder and salt together. Cut in the cold butter with a flat-bladed knife (or pastry blender), or with your fingertips, rub butter into flour mixture until it resembles fine breadcrumbs or coarse meal. Gently fold in the berries and half of the chocolate chunks to evenly coat in the flour mix. Add the milk mixture, and stir through until just combined.
- Turn onto a lightly floured surface and knead gently until smooth. Pat dough into a 9-inch circle onto your baking tray and sprinkle with remaining chocolate chunks. With a floured knife (dip knife into flour and shake of excess), cut dough into 8 wedges all the way through; then cut those wedges in half to make 16 slices.
- Brush with the (extra) butter and sprinkle over the sugar.
- Bake for 18-20 minuets, or until set (when a toothpick comes out clean).
- Drizzle with the cream cheese glaze
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