These blueberry white chocolate scones are soft, buttery, and filled with sweet blueberries and creamy white chocolate. They’re perfect when you want something simple that still feels kinda fancy. I love making easy homemade scones for brunch, weekend baking, or a sweet breakfast that looks a little extra special. These homemade blueberry scones come together with simple ingredients and have such a pretty, homemade feel. If you want a cozy bake that’s easy but still impressive, this is such a good one for bakers of all levels.
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Ingredients for Blueberry White Chocolate Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
- Turbinado sugar for sprinkling (optional, also known as Sugar in the Raw)
How to Make Blueberry White Chocolate Scones
1.Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. You can also wait to preheat your oven until you are chilling your scone dough, so the oven isn’t on for such a long time without being used.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
The goal here is to break up the butter and mix it in with the dry ingredients without it being melted. I personally like just using my fingers to work the butter and break it up a bit. It doesn’t have to be perfect, but you don’t want giant cubes of butter in your batter, either.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Gently fold in the blueberries and white chocolate chips until evenly distributed throughout the dough. Be careful not to overmix.
7. Turn the dough out onto a lightly floured surface (I just use a cookie sheet lined with parchment paper or a silicone baking mat) and pat it into a rectangle about an inch thick (Some people like to do circles, and that’s fine too!).
8. Sprinkle your dough with some turbinado sugar for some extra flare if you want to.
9. Chill your dough in the freezer for at least 15-30 minutes or in the fridge for 30 minutes to an hour.
10. I like to preheat my oven while my scones chill so the oven isn’t on for as long.
11. After chilling your dough, cut it into triangular wedges. Because I shape my dough into a rectangle, I like to cut 16 small triangular wedges. This dough expands a lot, so 16 small scones are actually pretty “regular-sized” to me.
12. Transfer the scones to the prepared baking sheet, leaving some space between each one. I usually end up using two cookie sheets and baking in 2 batches.
13. Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on the bottom (but not the top!)
Pro Tips for Blueberry White Chocolate Scones
- Use cold butter. This helps create those tender, flaky layers that make easy homemade scones so good.
- Don’t overmix the dough. Stir just until everything comes together so the scones stay soft.
- If you’re using fresh blueberries, fold them in gently so they don’t burst too much and bleed their color into the dough.
- Don’t overbake. White chocolate can burn really easily, so just watch your scones in the oven and remove them when they’re done.
- Frozen blueberries can work too. Add them straight from the freezer so they don’t make the dough too wet. Also note that if you use frozen blueberries, they tend to bleed their color into the dough. Everything will still taste the same! Your dough will just have some blue/gray streaks in it.
- Chilling the shaped scones before baking can help them bake up taller. Definitely don’t skip chilling the dough if you can avoid it. It also helps the dough keep its shape a bit more as it bakes
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Just add them straight from the freezer and avoid thawing them first so they don’t add too much extra moisture. Also, just keep in mind the frozen blueberries tend to bleed their color into the dough. Everything will still taste delicious! Just your dough will look a bit different.
Can I make these homemade blueberry scones ahead of time?
Yes. You can prepare the dough, cut the scones, and refrigerate or freeze them before baking. You can also bake them ahead and store them in an airtight container for a couple of days.
How should I store blueberry white chocolate scones?
Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for a little longer. They’re best the day they’re baked, but still delicious the next day.
Can I freeze these scones?
Yes. You can freeze the unbaked scones and bake them straight from frozen, adding a few extra minutes to the baking time. Baked scones can also be frozen and reheated.
These blueberry white chocolate scones are soft, buttery, and packed with sweet berries and creamy white chocolate. They’re one of those recipes that feel like an extra special treat without being complicated. If you’re looking for easy homemade scones that are simple, pretty, and perfect for brunch or a sweet breakfast treat, these are such a great option. Whether you’re baking for guests or just want a cozy homemade treat, these homemade blueberry scones are always a good idea.
Blueberry White Chocolate Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cut into small cubes
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
- Turbinado sugar for sprinkling optional, also known as Sugar in the Raw
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. You can also wait to preheat your oven until you are chilling your scone dough, so the oven isn’t on for such a long time without being used.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. The goal here is to break up the butter and mix it in with the dry ingredients without it being melted. I personally like just using my fingers to work the butter and break it up a bit. It doesn’t have to be perfect, but you don’t want giant cubes of butter in your batter, either.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries and white chocolate chips until evenly distributed throughout the dough. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface (I just use a cookie sheet lined with parchment paper or a silicone baking mat) and pat it into a rectangle about an inch thick (Some people like to do circles, and that’s fine too!).
- Sprinkle your dough with some turbinado sugar for some extra flare if you want to.
- Chill your dough in the freezer for at least 15-30 minutes or in the fridge for 30 minutes to an hour.
- I like to preheat my oven while my scones chill so the oven isn’t on for as long.
- After chilling your dough, cut it into triangular wedges. Because I shape my dough into a rectangle, I like to cut 16 small triangular wedges. This dough expands a lot, so 16 small scones are actually pretty “regular-sized” to me.
- Transfer the scones to the prepared baking sheet, leaving some space between each one. I usually end up using two cookie sheets and baking in 2 batches.
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on the bottom (but not the top!)
