Blueberry white chocolate scones are a simple rustic treat. Fresh blueberries and caramelized white chocolate are terrific together in these cakey scones!
This post was first published August 8, 2017 and was last updated July 17, 2020.
My daughter and I picked wild blueberries in Cape Breton last week while visiting family. With a craving for baked treats this blueberry white chocolate scones recipe was born!
This recipe is high in hydration which yields a tender cakey scone. You can make the scones with fresh or frozen blueberries, and either a chopped white chocolate bar or white chocolate chips. Check out the notes sections below for tips on substitutions, storing, and freezing.
- all-purpose flour
- baking powder
- fresh or frozen blueberries
- white chocolate (chopped bar or chips)
- 35% heavy cream
- 1 egg
- coarse sugar (optional)
How To Make Step-By-Step
- Place flour, sugar, baking powder, and salt into a bowl and whisk to combine.
- Break or cut the butter into small pieces and place them into the bowl with the flour mixture.
- Toss the butter with the flour to coat. Rub the butter into the flour with your hands until the entire mixture is coarse and crumbly.
- Add the blueberries and white chocolate to the bowl. Gently stir with a rubber spatula or wooden spoon until the berries and chocolate are evenly distributed.
- Place the bowl of flour and berries in the freezer for 30 minutes.
- When the 30 minutes is up, line a baking sheet with parchment paper, preheat the oven, and whisk the heavy cream and egg together.
- Make a well in the middle of the frozen flour mixture and pour in the cream. Gently mix with a fork until most of the dry bits of flour have been absorbed.
- Dust a work surface with flour and turn out the dough onto the surface. Gently shape the dough into a disc approximately 8-inches (20-cm) in diameter, and about 1-inch (2.5-cm) thick. (You can use a rolling pin to shape the dough, however, the pin will squash your berries. I prefer my blueberries to remain intact, and so I gently press around them and flatten the dough with my fingertips)
- When your dough is approximately 8-inches (20-cm) in diameter, and about 1-inch (2.5-cm) thick, you can smooth the sides if you like. I use a bench scraper to gently press and shape the dough into a more precise circle-shape.
- Once your dough is shaped, dust a long sharp knife with flour, and slice it into eight wedges.
- Use an offset spatula, or a butter knife, to carefully lift each scone onto the prepared baking sheet. Space the scones as evenly apart as you can as they will rise and spread during baking.
- Brush the top and sides of each scone with heavy cream and sprinkle each with coarse sugar if using.
- Bake in the pre-heated oven until the scones and white chocolate are lightly golden, then cool on a rack.
White Chocolate Turning Brown In The Oven
You will notice your white chocolate chips will tan in the oven as the blueberry white chocolate scones bake. THIS IS A GOOD THING. If you have never had caramelized white chocolate you are in for a treat! The heat of the oven converts the chemical structure of the sugar in the white chocolate taking the flavour BEYOND the next level. Trust me!
Notes & Tips
- Frozen blueberries will work for blueberry white chocolate scones, however frozen berries will bleed more juice into the batter than fresh.
- Substitute other fruit for the blueberries if you like. Keep in mind the hydration levels of fruit varies, and may affect baking time and texture.
- You can substitute dairy milk or plant-based milk for the cream, however, the texture of your blueberry white chocolate scones will change. Same with butter. You can make these scones with plant-based butter, however, the flavour and texture will be different.
- Feel free to use a rolling pin to roll your dough into a disc, but keep in mind it will 100% squish some (or all) of your berries. If you’re cool with that then carry on! If you don’t want squished blueberry guts all over the top of your dough, then slow gentle pressing with your fingertips is the way to go. It takes a little longer but looks prettier.
- Cut your blueberry white chocolate scones in as many, or whatever shapes you want, but keep in mind if you do this your baking time will most likely change!
- Brushing the tops and sides of the scones with 35% heavy cream or milk is crucial. Cream keeps the outside of the scones from drying out (and dry scones are gross am I right?)
- The coarse sugar garnish isn’t necessary but looks pretty and adds a fun crunch.
Storage, Reheating, & Freezing
Like most baked goods, blueberry white chocolate scones are best fresh out of the oven. Because this is a high-hydration recipe, the outside of the scones can feel a bit soggy the second day.
- To Store Fresh Blueberry White Chocolate Scones – Line a food storage container (that has a lid) with paper towel. Place a layer of scones on top. Place another layer of paper towel on top of the scones and continue until all scones are in the container. Snap on the lid and keep on the counter for up to three days.
- To Reheat Blueberry White Chocolate Scones – Place a scone on a paper towel and heat in the microwave for 20-25 seconds. This method will yield a warm, but still damp-on-the-outside scone. To take the scones back to their drier, fresh baked state, heat them in the oven, at 350ºF (180ºC) for 10 minutes.
- To Freeze Blueberry White Chocolate Scones – Place cooled scones in a large plastic zip-top freezer bag, gently squeezing out as much excess air as you can. Place the scones in the freezer for up to three months.
- To Reheat Frozen Scones – Take what you need out of the freezer bag and thaw on the counter for 30-45 minutes. Proceed to either microwave or reheat scones in the oven as noted above.
More Summer Blueberry Recipes
Nova Scotia Blueberry Grunt A quick and tasty way to get the most out of fresh or frozen blueberries.
Nectarine Blueberry Crisp Fresh tender fruit baked soft and syrupy with a buttery crisp topping.
Vegan Blueberry Pie A rich and flaky vegan crust and bright blueberry lemon filling.
- 2 cups (300g) all-purpose flour
- 1/4 cup (50g) sugar
- 2 teaspoons (7g) baking powder
- 1 teaspoon (7g) salt
- 1/4 cup (57g) butter, room temperature
- 1 cup (150g) blueberries
- 1/2 cup (120g) white chocolate chips
- 3/4 cup (190ml) 35% heavy cream + 2 tablespoons for brushing the scones
- 1 egg
- coarse sugar for garnish (optional)
- Place the flour, sugar, baking powder, and salt into a bowl and whisk to combine. Break or cut the butter into small pieces and place them into the bowl with the flour mixture. Toss the butter with the flour to coat. Rub the butter into the flour with your fingertips until the entire mixture is coarse and crumbly.
- Add the blueberries and white chocolate to the bowl. Gently stir together until the berries and chocolate are evenly distributed. Place the bowl of flour and berries in the freezer for 30 minutes.
- When the 30 minutes is up, line a baking sheet with parchment paper, and preheat the oven to 350ºF (180ºC).
- Whisk the heavy cream and egg together. Make a well in the middle of the frozen flour mixture and pour in the cream. Gently mix the dough together with a fork until most of the dry bits of flour have been absorbed.
- Dust a work surface with flour and turn the dough out onto the surface. Use your hands to gently shape the dough into a disc approximately 8-inches (20-cm) in diameter, and about 1-inch (2.5-cm) thick.
- After the dough is shaped you can smooth the sides if you like. I use a bench scraper to gently press and shape the dough into a more precise circle-shape.
- Slice the dough into eight wedges and place each scone on the prepared baking sheet. Space the scones as evenly apart as you can as they will rise and spread during baking.
- Brush the top and sides of each scone with heavy cream and sprinkle with coarse sugar if using. Bake for 22-25 minutes at 350ºF (180ºC) or until the scones and white chocolate are lightly golden. Cool on a rack for 20 minutes before eating. Serve warm.
Amount Per Serving: Calories: 153Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 20mgCarbohydrates: 27gFiber: 1gSugar: 7gProtein: 4g
DISCLAIMER - NUTRITIONAL DATA IS PROVIDED BY A CALCULATOR AND IS A ROUGH ESTIMATION OF THE NUTRITIONAL INFORMATION IN THIS RECIPE.