Recipes

So many customers have requested this recipe; I decided to put it on the website....

This recipe came from my cousin, Shannah, who got it from her sister Julie. It fast became a favorite. The original recipe calls for white chocolate chips and dried cranberries. My friend, Meg, has made them with dark chocolate chunks and dried cherries. We, of course, make them with blueberries—fresh or frozen—and white chocolate chips. We also like this recipe with just white chocolate chips—no fruit—for the shortcake part of strawberry shortcake. 

2 cups flour
¼ cup sugar
½ teaspoon salt
2 ½ teaspoons baking powder
6 tablespoons butter
1 egg, slightly beaten
3/4-1 cup Buttermilk 
½ cup white chocolate chips
½ cup blueberries—fresh or frozen

Combine the dry ingredients. Using a pastry blender or fork, mix the butter into the dry ingredients until the mixture resembles small peas. In a one-cup measuring cup, whisk the egg. Add the buttermilk to the 1-cup line on the measuring cup. Mix slightly. Add to the dry crumble ingredients and add the blueberries and the white chocolate chips. Mix well.

Drop onto a baking sheet in mounds. Bake at 400 degrees for 14-16 minutes. 

Enjoy!