Blueberry White Chocolate Scones
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.
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.
Nutrition
Calories: 420kcalCarbohydrates: 50gProtein: 7gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 69mgSodium: 187mgPotassium: 142mgFiber: 2gSugar: 20gVitamin A: 603IUVitamin C: 2mgCalcium: 124mgIron: 2mg
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