Red, White, & Blue Berry Scones

With the solstice last week, I know I am in full on summer mode.  Independence Day is less than two weeks away, and I love any excuse to think red, white, and blue.  I first made these scones last year, and they were such a hit that I made another batch this weekend.  Scones are my favorite breakfast pastry, and the colors from the fruit in these are so vibrant and festive!

All you need to make them are:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cold unsalted butter
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
- 1 cup diced strawberries
- 3/4 cup blueberries
- 3/4 cup white chocolate chips

Directions:
1. Preheat the oven to 375 degrees.
2. Sift flour, sugar, baking powder, and salt together into a large bowl.
3. Using a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs.
4. Mix together the vanilla extract and heavy cream and pour into crumb mixture.
5. With a wooden spoon, begin to mix the dough gently, until it is just combined.
6. Add in all the fruit and chocolate chips and continue to mix until the dough forms one ball.  If needed, knead the dough lightly to help it all form together.
7. Separate the dough into two even pieces, and form each piece in to a one inch thick circle.
8. Using a pizza cutter, cut the dough into six even triangles.
9. Grease a baking pan and place each triangle on the pan.
10. Bake for 20 minutes, until edges just begin to turn light brown.

This scone recipe comes out so well every time, and the main key is to make sure that the dough always stays cold.  If it starts to warm up, just place the dough in the refrigerator for an hour before baking, and the scones will better keep their shape. 

Serve them up with some festive red and blue napkins (I love these that are stripes on one side and polka dotted on the other), and enjoy!