Last updated on April 30th, 2024 at 09:08 pm
Embarking on this sweet journey of baking delightful Blueberry White Chocolate Chip Scones can be a real treat for us all! Who can resist the combination of juicy blueberries with creamy white chocolate chips in a homemade scone? Definitely not me! Let me guide you through the essentials you’ll need to bring these gourmet scones to life. With this easy scone recipe, breakfast, brunch, or high tea will feel like a luxurious affair. Without further ado, here are the necessary ingredients to kickstart your pastry recipes adventure, making scones that boast soft insides and crisp edges – a true bakery masterpiece.
Jump to Recipe
Ingredients
– 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)
Video on How to Make Blueberry White Chocolate Chip Scones:
Instructions:
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) 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.
9. Chill your dough in the freezer for 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.
10. 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.
11. 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.
12. Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on the bottom (but not the top!)
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve the scones warm or at room temperature. Enjoy!
These scones are best enjoyed fresh on the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days. You can also freeze the baked scones for up to 1 month. Simply thaw them at room temperature or reheat them in the oven before serving.
Pro Tips
Here are some tips to help elevate your scone game and make your life a little easier
- The Right Way to Do “Cold” Butter: So, scones recipes always call for cold butter. And I get it! You want cold butter because the coldness helps make your scones soft and flaky. But working ice cold butter into your scone dough can be kind of a pain. It takes some patience that I typically don’t have. Instead of using ice cold butter, it’s okay to use butter that’s been sitting out a bit (certainly not melted!). As long as you chill your scone dough before baking. If you’re not going to chill your dough, then you definitely want that ice cold butter.
- Gentleness Is Key: When mixing your dough, a light hand is your best friend. Overworking it can lead to tough scones. Think of it as folding in the delightful chunks of blueberry and white chocolate chips with care, so everything is just incorporated.
- Precision in Baking: Always preheat your oven for a consistent temperature setting. This assures that your blueberry white chocolate chip scones bake evenly, achieving that irresistible golden hue with crisp edges and soft centers. I also bake my scones in 2 batches because I don’t like my oven to be over-crowded when baking scones. This could be another one of those things that’s just me, but I think my scones bake better and burn less when the oven isn’t crowded with 2 cookie sheets at once.
- Storage: To keep leftover scones fresh, keep them in an airtight temperature at room temperature. They’ll happily wait for you to enjoy over the next few days, whether for breakfast, brunch, or a high-tea treat. You can also freeze them for about a month. If freezing, make sure to wrap them in plastic wrap individually first, and then stick in an airtight freezer bag.
FAQs
Have you ever wondered how to create the perfect balance of crisp scone edges with a soft interior in your homemade scones? I get it, the process can seem daunting. Don’t worry, I’ve got you covered with the FAQs that might be popping up in your mind as you embark on this baking journey.
- Can I use frozen blueberries instead of fresh ones in my blueberry scones? Absolutely! When it comes to blueberry recipes, frozen blueberries can be a great option, especially when fresh ones aren’t in season. Just remember to add them to the dough while they’re still frozen to prevent your dough from getting too wet. Also, frozen blueberries might turn your dough a purple-ish color, but that’s okay! They will taste the same in the end.
- What’s the secret to keeping my white chocolate chip scones from becoming brown while baking? White chocolate is tricky, indeed! Typically the browning happens because white chocolate is done baking pretty early. If your white chocolate chips become a little brown or yellow-ish in color, they will still have the same flavor! However, to avoid this, you could try taking out your scones a minute or so early and then let them “finish baking” on the hot baking sheet before you move them to a wire rack to cool.
- How do I achieve soft scones with crisp edges every time? The trick lies in the temperature of your ingredients and not overworking the dough. Using chilled dough and handling the dough as little as possible helps create those desired flaky layers and crisp scone edges.
- Can these scones be made ahead of time for breakfast ideas or brunch recipes? Yes, they’re perfect for that! You can either freeze the unbaked scone dough or bake the scones and freeze them afterwards. If you choose to freeze the unbaked dough, add a couple of minutes to the baking time. For baked scones, let them thaw and then reheat in the oven to revive that fresh-baked taste and texture.
If you liked these Blueberry White Chocolate Chip Scones, check out:
Blueberry Maple Bacon Scones
Brown Butter Maple Scones
Vegan Lemon Poppy Seed Scones
Blackberry Lemon Scones (Vegan)
Blueberry White Chocolate Chip Scones
Ingredients
- 2 cups flour
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cold, cut into small cubes
- 1/2 cup heavy whipping cream
- 1 egg
- 1 tsp vanilla
- 1 cup fresh blueberries frozen will work too
- 1/2 cup white chocolate chips
- Turbinado sugar (Sugar in the Raw) optional, for decoration
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) 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.
- Chill your dough in the freezer for 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.
- 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!)
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
