Blueberry White Chocolate Scones
Updated February 2026 with new photography, expanded notes, and clearer instructions.
Here in Nova Scotia, I bake blueberry white chocolate scones year-round using fresh wild blueberries in summer and frozen ones the rest of the year. I like to use 35% cream and an egg in the dough to keep them tender and rich.
“These are so delicious and quick to make, highly recommend this recipe yummy!” — Charmaine
Wild blueberries are an iconic ingredient in Nova Scotia. In fact, Oxford, Nova Scotia, about an hour and a half from where I live, is known as the wild blueberry capital of Canada. They grow pretty much everywhere, and even though the season is short, just a few weeks in August, we can buy large bags of frozen berries year-round. Fresh or frozen, they hold their shape beautifully in baking and release a deep purple colour as they cook.
A few years ago, I started pairing them with white chocolate in these scones. In February 2026, I updated the recipe to double the berries and chocolate, and I haven’t looked back. The pairing may be unexpected, but in my house, it’s iconic in its own right.
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A Note From Kelly
I’ve always loved white chocolate. As a kid, I always hoped for a white chocolate bunny at Easter, and I would nibble on that guy for DAYS, savouring that vanilla-like creaminess. Pairing white chocolate with fruit, especially berries, just makes sense to me. Why make blueberry scones when you can make blueberry white chocolate scones? This is simple logic to my brain.
Ingredients for Blueberry White Chocolate Scones
Ingredient Notes
- 35% Cream: I use full 35% whipping cream for richness and structure. Lower-fat cream won’t give the same tenderness.
- Baking Powder: Check the expiry date before using, as older baking powder won’t give the same lift.
- Butter: I use salted butter for all of my recipes. Freeze it first so it grates cleanly and stays cold in the dough.
- Egg: I use large eggs for all my recipes. Crack it straight into the cream and whisk with a fork.
- Salt: I use table salt for all of my recipes.
- Sugar (Granulated): Use regular white granulated sugar.
- Wild Blueberries: Fresh or frozen, both work well. If using frozen, you don’t need to thaw them first.
- White Chocolate Chips: I like using white chocolate chips because they hold their shape as the scones bake. If you prefer softer, melted pockets of chocolate, use a chopped white chocolate bar or even leftover Easter white chocolate cut into chunks.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- 35% Cream: You can use 1 cup of lower-fat cream, milk, or even buttermilk, but the texture will change from the original.
- All-Purpose Flour: You can substitute with an equal amount of cake & pastry flour.
- Butter: I haven’t tested this, but you should be good using the same amount of cold margarine, especially since the amount is pretty small.
- White Chocolate Chips: Use 1 cup of chopped white chocolate instead. You can also use milk or dark chocolate if you like.
- Wild Blueberries: You can use 1 ½ cups of fresh or frozen cultivated blueberries instead.
Recipe Variations
Try any of the following for a twist on this blueberry white chocolate scones recipe:
- Almond Extract: ¼ teaspoon of almond extract, whisk into the cream and egg before adding to the well.
- Almonds: ⅓ cup of sliced almonds, fold into the dry ingredients with the blueberries.
- Cream Cheese Chunks: ⅓ cup of small cubes of cream cheese, gently fold in after the dough is halfway formed.
- Lemon Zest: 1 teaspoon of finely grated lemon zest, stir into the flour mixture before adding butter.
- Orange Zest: 1 teaspoon of finely grated orange zest, whisk into the flour mixture.
- Powdered Sugar Glaze: ½ cup (60 g) of icing sugar whisked with enough milk to drizzle, flavour with a splash of vanilla or a squeeze of lemon juice, then spoon over cooled scones
- White Chocolate Drizzle: ¼ cup of melted white chocolate, drizzle over cooled scones.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Blueberry White Chocolate Scones
STEP 1: Add the flour, sugar, baking powder, and salt to a large mixing bowl, then stir to combine. Add the blueberries and white chocolate.
STEP 2: Make a well in the centre of the mixture. Pour in the cream, add the egg, and whisk with a fork until smooth.
STEP 3: Gently stir with the fork, drawing flour in from the sides, until a shaggy dough forms and no dry bits remain.
STEP 4: Turn the dough out onto a lightly floured work surface and gently pat it into an 8-inch (20 cm) circle. I like to use a bench scraper to lightly tidy and support the edges as I shape it.
STEP 5: Slice the circle into eight wedges. Transfer them to the prepared baking sheet, spacing them slightly apart, then brush the tops with the remaining cream.
STEP 6: Bake until the tops are lightly golden and the centres are set, then transfer the scones to a wire rack to cool slightly before serving.
Kelly’s Top Tips
- When I buy butter, I pop it straight into the freezer, then grate the frozen blocks into a container or zipper-top bag so it’s always ready when I want to bake scones or biscuits.
- If you’re using frozen wild blueberries, keep them frozen until the last minute so they don’t stain the dough too much.
- I use a pizza cutter with a round rolling blade to slice my dough.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- If you notice a few stubborn dry spots of flour, add a light drizzle of cream rather than overmixing the dough.
- If your kitchen is warm, chill the unbaked scones in the fridge or freezer for 10 to 15 minutes before baking to help them hold their shape.
- Cut straight down when slicing the dough and avoid sawing back and forth so the edges stay clean and rise evenly.
- The scones are done when the bottoms are lightly golden when gently lifted with a spatula.
Storage
- Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed container for up to 1 month and thaw at room temperature before serving.
More Wild Blueberry Recipes
Printable Recipe Card
Blueberry White Chocolate Scones
Equipment
- Baking sheet
- Parchment paper
- Measuring cups and spoons or digital kitchen scale
- Large mixing bowl
- Box grater
- Fork
- Bench scraper or sharp knife
- Wire rack
Ingredients US cups or click for Metric grams
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon table salt
- ¼ cup salted butter (frozen and grated)
- 1 ½ cups wild blueberries (fresh or frozen)
- 1 cup white chocolate chips (or chopped white chocolate)
- 1 cup 35% cream (divided)
- 1 large egg
Instructions
- Preheat the oven to 350 ºF (180 ºC), then line a baking sheet with parchment paper.
- Add the flour, sugar, baking powder, and salt to a large mixing bowl, then stir to combine.
- Using the large holes of a box grater, grate the frozen butter directly into the bowl. Stir the grated butter into the flour mixture until evenly coated, then gently stir in the wild blueberries and white chocolate chips.
- Make a well in the centre of the mixture and pour in ¾ cup plus 2 tablespoons of the cream. Add the egg directly to the cream in the well and whisk with a fork until smooth, then gently stir with the fork, drawing flour in from the sides, until a shaggy dough forms and no dry bits remain.
- Turn the dough out onto a lightly floured work surface and gently pat it into an 8-inch (20 cm) circle, then slice into 8 wedges.
- Transfer the wedges to the prepared baking sheet, spacing them slightly apart, then brush the tops with the remaining cream.
- Bake for 23 to 25 minutes, or until the tops are lightly golden and the centres are set, then transfer the scones to a wire rack to cool slightly before serving.
Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- If you notice a few stubborn dry spots of flour, add a light drizzle of cream rather than overmixing the dough.
- If your kitchen is warm, chill the unbaked scones in the fridge or freezer for 10 to 15 minutes before baking to help them hold their shape.
- Cut straight down when slicing the dough and avoid sawing back and forth so the edges stay clean and rise evenly.
- The scones are done when the bottoms are lightly golden when gently lifted with a spatula.
Storage
- Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed container for up to 1 month and thaw at room temperature before serving.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
More Muffin & Scone Recipes
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission if you buy something through one of them at no extra cost to you. I only share products I use myself and genuinely recommend.
I’m a sucker for a good scone (I like oat scones best personally), never had one with white chocolate in it. I bet they are a delicious little treat with a good cup of tea!
Oh I’ve never had an oat scone!! Sounds like I have more baking to do. Do you have a recipe on your site? This version with blueberries and white chocolate are delicious but almost a dangerous kind of delicious. Do you know what I mean? Dangerous like you could eat two or three in one sitting. Ha! Thanks for reading Matt!
I was never a huge scone fan, but when they’re homemade its a different story. These look tasty and i love a good blueberry recipe.
To me, scones are just basically an excuse to eat small cake-like treats, plus, I live near the wild blueberry capital of Canada so these are win win for me! Ha!
I LOVE scones and this flavour combination is so up my alley! Would be perfect for weekend brunch!
We’ve been eating them every morning! lol I forgot how much I like white chocolate. I just happened to have a bag in my pantry, and when they caramelize?! HOO MAMA.
I am a huge scone lover but have always preferred crumbly (dry?) scones to cakey scones. However, these look too good, so will try your recipe for sure!!
Let’s get real. I’ve never met a biscuit or scone I didn’t like! Ha! Thanks for stopping by Nicoletta. 🙂
I have a bunch of blueberries on hand just waiting to be used and these scones would be PERFECT! Totally craving one (or two) right about now, smeared with butter and a cuppa tea or coffee 🙂 Love the addition of white chocolate too!
It’s so true! And white chocolate was such a nice change as I’m a hardcore milk chocolate lover! Dangerous though, as it’s hard to resist eating more than one.
Now I really want to make a batch of these scones for breakfast tomorrow to go with my pot of coffee. I’ve heard local blueberries aren’t that great this year around here. Or maybe the people who usually give me some are just saying that and keeping all the berries! LOL! I guess I’ll have to go buy some so I can make these scones. I make biscuits all the time, but would you believe I’ve never made scones?! Need to change that! Pinned to make soon!
The blueberries here in Nova Scotia were RIDICULOUSLY good this year!! My in-laws live in Cape Breton and they have a secret blueberry patch that was literally a sea of blue over rolling hills. I hope you make and love them! Thanks Leanne. xo.
I always love a baked good and these scones at eroght up my alley! The combination of blueberries and white chocolate sounds so good!
Scones are kind of like the in-between of a biscuit and a cupcake. I wouldn’t eat one of these with a bowl of soup, but I feel better about eating one than a cupcake loaded with frosting. lol
Oh, Kelly…this is torture! These scones look so delicious and perfect….those photos are amazing. Love this post….now I just wish I had some for breakfast!
Hahah thanks Bernice! I always forget about white chocolate even though I love it and truly loved how well it went with the blueberries. Thanks so much!
It’s raining here right now, so these scones would be PERFECT with a cup of afternoon tea! I love the combo of white chocolate and blueberry. Mmm! Pinned!
Aw thanks so much Katherine! They really are a perfect rainy day treat! 🙂
I have a ton of local BC blueberries and this recipe is calling my name. I think the white chocolate chips addition turns these scones into a complete treat. Can’t wait to make them!
Ooooh let me know if you do Colleen! My friend Kris made them for her little girl’s first day of primary and they loved them. I hope you do too!
I am scone lover and your Blueberry White Chocolate Scones are so appealing to me, Kelly. I am excited to try them. Blueberries and white chocolate are a great pairing – many thanks for the inspiration.
I used a leftover white chocolate Easter egg with the blueberries – they turned out fantastically! Thank you for the great recipe
Ohhhh such a great way to use up Easter chocolate! I think I need to make some since we still have a ton. lol Thanks so much for letting me know you liked them! xo.
These look AMAZING! Your photography is so on point. 🙂 I want to grab these right throught the screen!
I used frozen Saskatoon berries instead of blueberries. My dough didn’t stick together so I added a bit more cream and they turned out SO moist and amazing. I’m wondering if there’s an orange cranberry version you have tried that might work?
Oh amazing! They’re definitely one of our favourite treats. I haven’t tried orange-cran but it would totally work. I’d probably just use the zest of one small orange and keep the measure of fruit the same. You could even add some orange juice! If your cranberries are large try slicing them across the width as the insides have a super pretty star shape.
Hi!!! Unfortunately mine deflated, what did I do wrong here???
Oh no Breana, I’m so sorry this happened to you! The two things I can think of right off the bat that could have caused the scones not to rise are a) old baking powder, or b) incorrect oven temperature. I use an oven thermometer to make sure my oven is at the right temp for baking. I was shocked the first time I used it to see that my oven actually runs hotter than the set temp by 20ºF! It could be possible that your oven runs on the cooler side and the scones didn’t bake long enough. I’m happy to help you troubleshoot this further! Kelly 🙂
These are so delicious and quick to make, highly recommend this recipe yummy!
Thanks. Made these today and they’re good but I really can’t taste the white chocolate chips. Suggestions? Increasing the amount? Maybe a drizzle of melted white chocolate chips instead of the sugar on top?
Hi Gigi, I’m glad you enjoyed the scones! You can definitely increase the white chocolate chips in the dough. Also, I think a drizzle on top would look so pretty and would also add flavor.
Taste amazing