Blueberry white chocolate SCOOKIES
Updated: Sep 25
Scones are seen as a breakfast food, and cookies are seen as a dessert, but they are in fact, very similar! It's all about ratios and the method of mixing, as well as the gluten development of the flour in the batter. I made this recipe because I was looking for a cookie that felt like a scone, but was still a bit chewy like a cookie. I started throwing ingredients together, and ended up with this beautiful treat! Blueberry Scookies (scone-cookies) I call them. Slightly flaky with fruit like your favorite scone, but chewy and a bit crisp on the edges like a cookie! Trust me, the first time you make these, you'll want to make about sixty more batches!! The ingredients and procedure for this recipe are pretty simple, so happy baking!!
-2/3 cup sugar
-2 cups flour
-2/3 cup frozen blueberries, drained and thawed
-1 tsp vanilla
- 11/4 tsp baking powder
-1/4 tsp baking soda
- 1 egg
-1/2 cup white chocolate chips (plus more if desired)
-1/2 cup softened butter
-1 pinch salt
Preheat the oven to 350 degrees Fahrenheit. cream together the butter and sugar for 2 minutes, or until light and fluffy.
Add in eggs and vanilla. Mix in blueberries until just combined.
in a separate bowl, mix together the dry ingredients. Mix dry ingredients into wet ingredients until combined- DO NOT over mix.
Set batter in the fridge for 20 minutes. Scoop onto a prepared sheet pan lined with parchment paper. Bake for 8 to 12 minutes.
Once out of oven, cool, serve, and enjoy!!
Tips for amazing SCOOKIES:
- make sure to cream butter and sugar until enough air is incorporate, this helps give them their lift!
- do not over mix once blueberries are added!
- gently fold in chocolate chips!!
- Storage: Freeze for up to 6 months, or store at fridge or room temperature in an airtight container for up to 8 days!
For more baking fun, feel free to check out other recipes on this site! And for additional recipes and content, check out my Instagra and other social media handles!!