Glaze:
Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Add the butter and toss with flour. Add the egg, buttermilk and vanilla. Do not overmix - mix until just combined. Fold in the white chocolate chips and drip the 1/4 cup Blackberry Syrup in places while folding.
Turn the dough onto a floured surface and then pat into a 1-inch thick square and cut into 2 inch squares. Place on the parchment covered baking sheets and brush each square with buttermilk.
Bake until golden brown, 15-18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with Blackberry Syrup glaze (see below). Serve warm!
To make the glaze, mix milk, butter, powdered sugar and syrup in a bowl until combined.
Mix milk, chia seeds, Blackberry Syrup and drizzle honey. Let sit for a few hours to overnight in the refrigerator. Top with fresh blackberries or a drizzle of blackberry syrup before serving.
Preheat oven to 400 degrees. Line a baking sheet with wax paper. Layer 5 phyllo, brushing each with melted butter before adding the next. Brush the 5th sheet and add Bunch O'Berries Jam. Layer the remaining 5 sheets, brushing each with butter.
Brush the top layer and cut the pastry into 8 rectangles. (A pizza cutter works great for this)
Bake for 12-15 minutes or until golden brown. Drizzle with vanilla glaze and enjoy!
Stir all ingredients together.Grease griddle. Pour batter onto griddle.
Cook until golden.Top with confectioners sugar, blueberries, and Triple Berry Syrup.
