White Chocolate Blueberry Scones
Brighten your mornings with these irresistible White Chocolate Blueberry Scones—flaky, buttery, and bursting with flavor! This crowd-pleasing recipe combines juicy bursts of fresh blueberries with the creamy sweetness of white chocolate chips, creating a perfect balance of tart and sweet in every bite. Made with a rich, tender dough brushed with heavy cream and sprinkled with a touch of turbinado sugar for crunch, these scones bake to a golden perfection in just 20 minutes. Perfect for brunch, dessert, or an indulgent snack, these scones are easy to make, featuring simple techniques like folding in fruit to keep the batter light and airy. Serve warm and pair with your favorite jam, clotted cream, or a cup of coffee for a bakery-quality treat at home.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 third cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 0.5 cups Heavy cream
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 0.5 cups White chocolate chips
- 2 tablespoons Turbinado sugar (optional, for sprinkling)
- 2 tablespoons Additional heavy cream (for brushing)
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, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
Gently fold in the blueberries and white chocolate chips, being careful to avoid smashing the berries.
Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
Cut the dough into 8 equal wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with additional heavy cream and, if desired, sprinkle with turbinado sugar for added crunch and sweetness.
Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 21.6 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 79 mg | 2% | |
*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.
