Mixed Berry and Chocolate Chunk Buttermilk Scones with a Cream Cheese Glaze
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Mixed Berry and Chocolate Chunk Buttermilk Scones with a Cream Cheese Glaze
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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!
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Ingredients
Scones:
- ⅔ cup buttermilk See Notes, cold
- ¼ cup sugar
- 1 tablespoon vanilla extract pure
- 1 large egg
- 2 tablespoons Greek yogurt - I use Chobani Fat Free
- 1 cup spelt flour or all purpose/plain, light
- 1 cup wholemeal flour or white whole wheat flour, plain
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoon butter chopped, cold
- ½ cup blueberries frozen
- ½ cup raspberries frozen
- ½ cup strawberries , hulled and halved (fresh or frozen)
- ½ cup blackberries frozen
- 6 quares chocolate I use Lindt 70%, chopped, chunks
- 1 tablespoon butter (extra) for brushing
- 2 tablespoons sugar
Cream Cheese Glaze:
- 4 tablespoons cream cheese reduced fat or fat free
- 4 tablespoons powdered sugar aka icing sugar
- 2 teaspoons lemon juice freshly squeezed
- 4 tablespoons milk low fat or skim
Instructions
- 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 minutes, or until set (when a toothpick comes out clean).
- Drizzle with the cream cheese glaze
Notes
- *For ⅔ cup 'faux' buttermilk, mix together 2 ¼ teaspoon lemon juice (or white vinegar), and allow to 'sour' for 5 minutes before adding to any other ingredient. I use low fat or skim milk, and almond milk works also.
Nutrition Information
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Calories
150kcal
(8%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
23mg
(8%)
Sodium
230mg
(10%)
Potassium
76mg
(2%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
167IU
(3%)
Vitamin C
5mg
(6%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16scones
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 230mg | 10% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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