Blueberry White Chocolate Scones
Indulge in the perfect balance of sweet and tangy with these blueberry white chocolate scones, a delightful treat that’s ideal for breakfast, brunch, or a cozy afternoon tea. Made with fresh, juicy blueberries and creamy white chocolate chips, these scones boast a tender, buttery texture thanks to cold cubed butter and a splash of heavy cream. A touch of vanilla enhances their rich flavor, while a sprinkle of coarse sugar adds a golden, crunchy finish. Ready in just 35 minutes and simple to prepare, these homemade pastries are as visually stunning as they are delicious. Serve them warm or at room temperature for a bakery-style experience right at home.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.333 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.5 cup heavy cream (plus extra for brushing)
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 0.5 cup white chocolate chips
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until a dough begins to form. Be careful not to overmix.
Gently fold in the blueberries and white chocolate chips, being careful not to crush the berries.
Transfer the dough to a lightly floured surface and shape it into a 1-inch-thick circle, about 8 inches in diameter.
Using a sharp knife or a bench scraper, cut the dough into 8 wedges.
Place the scones on the prepared baking sheet, leaving about 2 inches of space between them.
Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 18-20 minutes or until the scones are lightly golden on top and cooked through.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
3269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.2 g | 234% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2330 mg | 101% | |
| Total Carbohydrate | 376.3 g | 137% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 175.4 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 374 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
