Myyyyyyyyyy WHITE CLAW BRINGS ALL THE BOYS TO THE YARD!

Woah…simmering down. What I actually meant to say is happy September, my party people! 

It’s crazy to think that our fun-in-the-sun weather has already come and gone. Though with that it’s only natural we say sayonara to summer, and most importantly, usher in the fall-filled, only-55-days-until-Halloween kind of vibes.

But since we’ll all be wishing for warmer temps come the onslaught of snow (& for the West Coast- anything below 70 degrees) soon enough, it’s also fair we give this sunny season the worthy farewell it deserves. Which means concocting something fresh out of a British millennial’s dreams, obviously.

That’s right, I’m talking about White Claw SCONES!

In addition to all the seltzer-hounding bros out there, inspiration for this recipe came from the patron saint of sandwich finesse himself: Chef Jeff Mauro! One morning while watching my lifeblood (A.K.A. Food Network’s The Kitchen), Jeff totally dropped the mic when he intro’ed the concept of scones made with Prosecco. Revolutionary – I know, I know.

So in the shadows of this year’s scorching #HotGirlSummer, the idea came to me like a prophecy. Instead of stopping at just Prosecco, why not go for the gold—the WHITE CLAW gold. 

After all, there ain’t no laws when you’re drinking claws, right? (Edit: no)

(There are definitely still laws)

Jokes aside, this combo is fire. Seriously, 7-Up biscuits are a totally fine start; but why not go even further with replacing some of our baking liquid with the crisp, bubbly goodness the world has randomly just now discovered? 

So whether it’s a DIY brunch or something to tag-team with your morning coffee, you’ll find these flaky babies are about to become your new go-to treat.

// INGREDIENTS //

+ 2 c all-purpose flour

+ 6 tbsp. granulated sugar

+ 1 1/2 tsp. baking powder

+ 1/2 tsp. Kosher salt

+ 6 tbsp. unsalted butter (cubed & EXTRA cold)

+ 1/3 c buttermilk

+ 1/4 c lime-flavored White Claw (+ more as needed)

+ 3/4 tsp. vanilla extract

+ a splash of heavy cream (totally optional)

+ 3/4 c fresh blackberries (chopped)

+ zest of one small lime

+ a splash of lime juice

+ a pinch of white pepper

// DIRECTIONS //

++ Preheat your oven to 400℉ to make sure it’s nice and hot, then line a baking sheet with parchment paper and set it to the side.

++ Place the cubed butter into the freezer for a few minutes before you start the dough. (Just like pastry dough, keeping your ingredients super cold will make for exceptionally flaky scones – I even popped my White Claw in the freezer, too)

++ Meanwhile, chop up your blackberries and leave no piece of lime unzested.

++ In a large mixing bowl, combine the flour, sugar, salt and baking powder and mix with a wooden spoon.

++ Remove the chilled butter from the freezer and add it to the dry ingredients. Cut the butter into the dry mix using a pastry blender (or two forks) until it’s about the size of a peas.

++ In a separate bowl, add the buttermilk, White Claw, vanilla extract and splash of heavy cream (only if you already have it) and whisk together. Then, ((gradually)) add the wet ingredients to the dry. Add the chopped blackberries, lime zest, splash of lime juice and pinch of white pepper, then ((carefully)) fold it all in. 

++ Your dough should quickly start to come together, but if you find it to be too dry, add additional touches of White Claw. BUT ALSO FIRST PLEASE NOTE this is a critical step—you do not, I repeat, DO NOT want to overwork your dough or add too much liquid. Scone dough should be on the drier side, rather than wet and sticky. 

((For this round, I accidentally got heavy handed with the additional White Claw. But I promise, it wasn’t on purpose – so I won’t tell if you don’t))

++ Once the dough is an optimum consistency, plop it onto a lightly floured cutting board and delicately roll it out into a circle. About 1 to 1.5 inches thick. Cut into 8 triangles and place each on the parchment-lined baking sheet.

++ Bake for 16 to 18 minutes until delectably golden brown. Then remove and let cool on a wire rack for a few minutes before enveloping.

Now, the other best part of this recipe is that you can also completely customize it to your favorite flavor!  I’m thinking black cherry/dark chocolate & vanilla, mango/white chocolate & mint, raspberry/lemon & lavender and grapefruit/ginger & a pinch of cayenne. The possibilities are truly endless.

(Just never mind the current nationwide shortage)

But either way, this is where we end things in the only way that feels right: Yee Claw!

Enjoy xxAA

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