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Blueberry White Chocolate Chip Scones Recipe

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3.8 from 13 reviews

These Blueberry White Chocolate Chip Scones are a perfect balance of sweet and tangy, featuring fresh blueberries and creamy white chocolate chips in a tender, flaky scone. Ideal for breakfast, brunch, or an afternoon treat, these scones are easy to prepare and baked to golden perfection with a crisp exterior and soft interior.

  • Total Time: 35 minutes
  • Yield: 8 scones

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 cup fresh blueberries
  • 3/4 cup white chocolate chips
  • 2/3 cup heavy cream, plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, quickly work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter still visible.
  4. Add Blueberries and White Chocolate: Gently fold in the fresh blueberries and white chocolate chips, taking care not to crush the berries.
  5. Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
  6. Form Dough: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The dough should be slightly sticky but hold together. Avoid overmixing to keep the scones tender.
  7. Shape Scones: Turn the dough out onto a lightly floured surface and gently pat into a 7-8 inch diameter circle about 1 inch thick. Using a sharp knife, cut the dough into 8 equal wedges.
  8. Prepare for Baking: Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with additional heavy cream to enhance browning.
  9. Bake: Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely slightly. Serve warm or at room temperature for best flavor.

Notes

  • Use fresh blueberries for the best flavor and texture, but frozen berries can be substituted if thawed and drained well.
  • Do not overmix the dough to ensure tender, flaky scones.
  • Chilling the dough before shaping can help control spreading if your kitchen is warm.
  • White chocolate chips add sweetness and creaminess; if preferred, substitute with regular chocolate chips for a different flavor profile.
  • Serve scones fresh for best texture. They can be stored in an airtight container at room temperature for up to 2 days.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/blueberry-white-chocolate-chip-scones-recipe/