Red, White and Blue Scones
Prep time
Cook time
Total time
Red, white, and blue scones with cherries, blueberries and white chocolate. Perfect breakfast for Independence Day!
Recipe type: Breakfast, Quick Bread
Cuisine: American
Yield: 18 scones
  • 1½ cups all-purpose flour
  • 1 cup cake flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter
  • ⅔ to ¾ cup buttermilk
  • ½ cup pitted sour cherries
  • ½ cup blueberries
  • ½ cup white chocolate morsels
  1. Heat oven to 400° F.
  2. Combine flours, sugar, salt, baking powder and baking soda in a large bowl.
  3. Using a pastry blender or a fork, cut in butter until mixture is crumbly.
  4. Stir in buttermilk, just until moistened.
  5. Add fruits, stir gently.
  6. On floured surface, gently knead dough 5-6 times. Do not overwork the dough.
  7. Flatten dough to ½ inch thickness.
  8. Cut with floured 2-inch round cutter.
  9. Place scones on cookie sheet.
  10. Bake for 20 minutes. Cool for 5 minutes before applying chocolate glaze.
  11. For the glaze, melt white chocolate morsels in a microwave for 30 seconds. Stir with a fork. Microwave for another 20 to 30 seconds and stir until smooth. Drizzle the melted chocolate over scones with a fork.
Recipe by Fiesta Friday at