These Blueberry White Chocolate Scones were an unexpected treat in our house! My three-year old daughter and I were picking wild blueberries in Cape Breton last week while visiting family. When we got home I knew I wanted to bake with the berries we brought home. I had a full bag of white chocolate chips in the pantry, and a craving for a tea-time treat, so this scone recipe was born!
Notes For Making Blueberry White Chocolate Scones
- I use Greek yogurt in my scones but sour cream also works if you have it on hand.
- Frozen blueberries also work well but they will bleed more juice than fresh berries.
- I have also tested this recipe with white chocolate bars chopped into chunks. It works great but see my note below about white chocolate turning brown in the oven.
- You can use a rolling pin to roll your dough into a disc however, 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 will look prettier.
- I cut my dough into 8 wedges, but you can cut your blueberry white chocolate scones in as many, or whatever shapes you want. Keep in mind if you do this your baking time will most likely change! Because we bake this scone recipe at a lower slower heat of 325ºF it’s not really an issue. It’s easy to keep an eye on your scones and watch for when they’re ready.
- Brushing the tops and sides of the scones with 35% heavy cream is crucial! It keeps the outside of the scones moist and shiny (and dry scones are gross am I right?).
- If you’re feeling fancy, sprinkle the tops of your scones with coarse sugar after you brush them with cream. The added sugar isn’t necessary but looks pretty and adds a fun crunch.
A Soft Scones Recipe
I prefer my scones to be cakey and my biscuits flaky. You could say my blueberry white chocolate scones recipe is essentially a biscuit recipe but for one major factor – cold butter. When I make scones, I bring my butter to room temperature, and whip it soft and fluffy with the whisk attachment on my stand mixer. When I make biscuits I grate the butter and freeze it. The temperature of your butter makes a huge difference in the resulting texture!
What The Best Temperature To Bake Scones?
Another huge factor in the texture of baked goods is the baking temperature. I bake biscuits at 425ºF – super hot heat that bakes a tall and flaky biscuit very quickly. That being said, I prefer a lower and slower heat for scones. A steady low heat of 325ºF means the scones will bake evenly throughout and I don’t risk overbrowning the tops before the middle is cooked through.
Why Are My White Chocolate Chips Turning Brown In The Oven?
You will notice your white chocolate chips will tan in the oven as the 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 and takes the flavour BEYOND the next level. Trust me!
Looking For More Scone Or Biscuit Recipes? Try:
Strawberry Shortcake With Chai-Spiced Tea Biscuits
Looking For More Blueberry Recipes? Try:
Overnight Blueberry Granola Rye Waffles
Pin This Recipe For Later:
Blueberry White Chocolate Scones
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon baking soda
- 1/2 cup butter room temperature
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2-3/4 cups blueberries
- 100 grams white chocolate chips
- 2-3 tablespoons 35% heavy cream
- coarse sugar for garnish optional
Instructions
- Preheat oven to 325ºF. Line a baking sheet with parchment paper.
- Mix flour, baking powder, and salt in a bowl. Set aside.
- Mix plain Greek yogurt and baking soda in a bowl. It will become bubbly and frothy and more than double in size. Set aside.
- Using a stand mixer whip butter and sugar on medium-high speed with the whisk attachment for three minutes, scraping down the sides of the bowl halfway. The butter will be light and fluffy.
- Add egg and vanilla and continue to whip with the whisk attachment for 2 minutes.
- Switch to the paddle attachment. Add flour to butter mixture in 1/4 cup portions until all flour in combined.
- Add yogurt mixture and mix until just combined.
- Add half of the blueberries and half of the white chocolate chips and stir by hand with a wooden spoon. Add the remaining blueberries and white chocolate chips and continue to gently stir until evenly distributed throughout dough.
- Lightly flour a work surface or countertop. Dump dough onto work surface and gently roll with a pin or press by hand into a 1-inch thick circle. Cut circle in half, then in half again to make four quarters. Cut each quarter in half to make 8 triangle shaped scones.
- Arrange scones on prepared baking sheet and generously brush the top and all three sides of each with heavy cream. If you want to top your scones with coarse sugar add it here. Place in the oven and bake 27-30 minutes or until scones are lightly golden or reading 200º-205ºF internal temperature on a thermometer. Cool.
Notes
- I use Greek yogurt in my scones but sour cream also works if you have it on hand.
- Frozen blueberries work well but they bleed more juice than fresh berries.
- When you are shaping your dough into a disc you can use a rolling pin however, it will 100% squish your berries. If you're cool with that then carry on! If you don't want squished berries all over the top of your dough, then slow gentle pressing with your fingers is the way to go. It takes a little longer but it looks prettier.
- I cut my dough into 8 wedges, but you can cut your blueberry white chocolate scones in as many, or whatever shapes you want. Keep in mind if you stray in this regard your baking time will change. Because you;re baking at a low slow heat of 325º it's not really an issue because it's easy to keep an eye on your scones and watch for when they're ready.
- Brushing the tops and sides of the scones with 35% heavy cream is crucial. It keeps the outside of the scones moist and shiny. Dry scones are gross.
- If you're feeling fancy, sprinkle the tops of your scones with coarse sugar after you brush them with cream. I personally don't feel the added sugar is necessary but coarse sugar looks pretty and adds a fun crunch.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.
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.