One of my favorite things to do for holidays is to make fun holiday themed foods. The Fourth of July is just around the corner, so I’ve got red, white, and blue recipes on my mind. Breakfast is one meal that tends to get overlooked on holidays, so I try to make it a little more fun. These 4th of July scones are a yummy way to start out any patriotic holiday!
I’m Kara from Creations by Kara, and I’m happy to be here today participating in Amy’s Summer Series. She is one of my favorite bloggers, and I’ve loved The Idea Room for years! Here’s a little bit about me:
Baking is one of my favorite activities, and I love coming up with easy and yummy recipes. These scones are loaded with three of my favorite things – cherries, blueberries, and white chocolate. Not only are they delicious, they are pretty to serve!
I used dried blueberries for this recipe, and I loved the chewiness they added. A perfect balance to the juicy cherries!
4th of July Scones
2 3/4 cup flour
1/2 cup sugar
3/4 tsp salt
1 Tbsp baking powder
1/2 cup very cold or frozen butter
1 tsp vanilla
1 tsp almond extract
1/2 cup milk
2/3 cup dried blueberries
2/3 cup maraschino cherries, drained well and chopped
1/2 cup white chocolate chips
1 Tbsp milk and 2 Tbsp sugar for tops of scones (optional)
- Whisk together flour, sugar, salt, and baking powder in a large mixing bowl. Grate in the butter. Stir till coated.
- In a small bowl, whisk together the eggs, vanilla, almond extract, and milk. Add to dry ingredients and lightly stir till ingredients are barely mixed. Fold in the berries and chocolate chips.
- Divide dough in half. Press each half into a 5″ circle on a lightly floured surface. Cut into 6 wedges. Place each wedge on a lightly greased cookie sheet. Place in freezer while oven is preheating to 425 degrees.
- Brush tops of scones with milk and sprinkle with sugar. Bake for about 18 minutes at 425°. Makes 12 scones.
Here are a few more of my favorite 4th of July recipes:
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