These Blueberry White Chocolate Scones are the perfect blend of tart blueberries and sweet, creamy white chocolate. Ideal for breakfast or a delightful afternoon snack, they are sure to impress with their tender, buttery texture. Serve them warm with a dollop of whipped cream for a truly indulgent treat.
Looking for other delicious sweets? You'll love my Chocolate Brownies or my Orange Almond Cake.
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Why you need to make this Blueberry Chocolate Scones
- Perfect Balance of Flavours: The sweetness of white chocolate complements the tartness of blueberries, creating a harmonious flavour profile that is both rich and refreshing.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is accessible even for novice bakers. You can have freshly baked scones in under an hour, making it perfect for spontaneous baking sessions.
- Versatile and Elegant: These scones are versatile enough for various occasions, from casual breakfasts to elegant brunches. Their impressive appearance and delicious taste make them a crowd-pleaser.
Ingredients
- Plain Flour: Provides the base structure for the scones.
- Caster Sugar: Adds sweetness and helps with the browning of the scones.
- Baking Powder: Ensures the scones rise well and become fluffy.
- Salted Butter: Adds richness and flavour, while helping to create a crumbly texture.
- White Chocolate: Adds a creamy, sweet contrast to the tart blueberries.
- Blueberries: Introduce a burst of tartness and juiciness.
- Egg: Helps bind the ingredients together and adds richness.
- Thickened Cream: Adds moisture and a tender texture to the scones.
See recipe card for quantities.
Hint: Ensure the butter and cream are cold to create a flaky texture in the scones. Cold butter melts during baking, creating pockets of steam that make the scones rise beautifully.
Substitutions
Dark Chocolate: Use dark chocolate instead of white for a richer, less sweet flavour.
Fresh Blueberries: Substitute frozen blueberries with fresh ones if available.
Buttermilk: Replace thickened cream with buttermilk for a slightly tangier flavour and tender crumb.
Variations
Lemon Zest Addition: Add the zest of one lemon to the dough for a zesty twist that complements the blueberries.
Nutty Crunch: Incorporate chopped nuts, such as almonds or pecans, for added texture and flavour.
Berry Mix: Use a mix of different berries like raspberries and blackberries for a varied fruity experience.
Storage
Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. To reheat, warm the scones in the oven at 180C for about 5 minutes or until heated through. You can also freeze baked scones for up to 3 months; thaw at room temperature and reheat before serving.
Top tip
Avoid overmixing the dough to prevent tough scones. Mix just until the ingredients are combined to maintain a tender texture.
FAQ
Can I freeze the scones before baking?
- Yes, you can freeze the unbaked scones. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Can I use a food processor to mix the dough?
- Yes, you can use a food processor to combine the butter with the flour mixture. Pulse until you get a crumbly texture, then transfer to a bowl and mix in the wet ingredients by hand.
What if I don't have a bench scraper?
- You can use a sharp knife to cut the dough into triangles. Ensure it's dusted with flour to prevent sticking.
Related
Looking for other recipes like this? Try these:
Blueberry White Chocolate Scones
Ingredients
- 300 g plain flour
- 50 g caster sugar
- 2 tsp baking powder
- 60 g salted butter cut into approx 2cm cubes
- 150 g white chocolate preferably from a block but chocolate chips are fine too
- 150 g blueberries frozen
- 1 egg
- 200 ml thickened cream + an extra ¼ cup
Serve with
- whipped cream
Instructions
- Add the flour, sugar and baking powder to a bowl and whisk to combine.
- Add the cubed butter and rub it into the flour until you have an even, crumbly mixture. Roughly chop up the white chocolate into small pieces and add to the bowl with the blueberries. Give it a good mix.
- Place the bowl in the fridge for 20 - 25 minutes. Preheat the oven to 180C and line a large baking tray with baking paper in the meantime.
- In a small bowl, whisk the egg then pour in the cream and whisk again to combine. Take the scone mixture out of the fridge and form a well in the middle. Pour the egg and cream into the well then mix together a dough using a fork. You aren't looking for a smooth dough, as long as everything is roughly combined and all the dry bits have been absorbed you're good to go.
- Place the dough on a dusted surface and begin to shape into a circle with straight walls. About 20cm in diameter and an inch tall is good.
- Using a bench scraper or a knife, cut the dough into 8 even triangles. Carefully transfer each piece to the baking tray. Get a brush and brush the extra ¼ cup of cream over the scones.
- Bake in the oven for 20 - 25 minutes, until slightly golden in some parts.
- Best served warm with some whipped cream. Enjoy!
Notes
- Cold Ingredients: Ensure the butter and cream are cold to create a flaky texture in the scones. Cold butter melts during baking, creating pockets of steam that make the scones rise beautifully.
- Gentle Mixing: Avoid overmixing the dough to prevent tough scones. Mix just until the ingredients are combined to maintain a tender texture.
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