Blueberry White Chocolate Scones
These blueberry white chocolate scones are soft, buttery, and filled with juicy blueberries and sweet white chocolate. They’re an easy homemade scones recipe that feels bakery-style, but comes together with simple ingredients right at home.
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!)