• Grace Grogan

Blueberry white chocolate SCOOKIES

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!!



Ingredients:

-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


Directions:

  1. Preheat the oven to 350 degrees Fahrenheit. cream together the butter and sugar for 2 minutes, or until light and fluffy.

  2. Add in eggs and vanilla. Mix in blueberries until just combined.

  3. in a separate bowl, mix together the dry ingredients. Mix dry ingredients into wet ingredients until combined- DO NOT over mix.

  4. Set batter in the fridge for 20 minutes. Scoop onto a prepared sheet pan lined with parchment paper. Bake for 8 to 12 minutes.

  5. 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!!


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!!

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