Jump to Recipe
Print Recipe
Blueberry white chocolate scones are a simple rustic treat. Fresh blueberries and caramelized white chocolate are terrific together in these cakey scones!
Prep Time: 25 mins
Cook Time: 22 mins
Chilling Time: 30 mins
Total Time: 1 hr 17 mins
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 and includes egg which yields a tender cake-like scone (if you like more of a buttery, flaky scone, try these raspberry scones). 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.
Jump to:
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
Ingredients
- all-purpose flour
- sugar
- baking powder
- salt
- butter
- fresh or frozen blueberries
- white chocolate (chopped bar or chips)
- 35% heavy cream
- 1 egg
- coarse sugar (optional)
Step-By-Step Instructions
- 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 also work.
- Substitute other berries for the blueberries if you like. Keep in mind the hydration levels of fruit varies, and may affect baking time and texture.
- 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.
- 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.
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 – 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 – 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 – 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 Berry Recipes
Did you make these blueberry white chocolate scones? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
🖨Recipe
Blueberry White Chocolate Scones
Blueberry white chocolate scones are a simple rustic treat. Fresh blueberries and caramelized white chocolate are terrific together in these cakey scones!
Equipment
- measuring cups and spoons or digital kitchen scale
- large mixing bowl
- whisk
- rubber spatula or wooden spoon
- baking sheet
- Parchment paper
- liquid measuring cup
- Fork
- bench scraper optional
- long sharp knife
- offset spatula optional
- pastry brush optional
- wire cooling rack
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup butter, room temperature
- 1 cup blueberries
- ½ cup white chocolate chips
- ¾ cup 35% whipping cream , plus 2 tablespoons for brushing the scones
- 1 large egg
- coarse sugar for garnish, optional
Instructions
- 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.
Notes
Nutrition
Serving: 113gCalories: 366kcalCarbohydrates: 43gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 480mgPotassium: 113mgFiber: 1gSugar: 16gVitamin A: 582IUVitamin C: 2mgCalcium: 109mgIron: 2mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!
Matt - Total Feasts says
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!
Kelly says
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!
kristen says
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.
Kelly says
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!
Jessica says
I LOVE scones and this flavour combination is so up my alley! Would be perfect for weekend brunch!
Kelly says
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.
Nicoletta De Angelis Nardelli says
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!!
Kelly says
Let’s get real. I’ve never met a biscuit or scone I didn’t like! Ha! Thanks for stopping by Nicoletta. 🙂
Dawn - Girl Heart Food says
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!
Kelly says
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.
Leanne says
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!
Kelly says
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.
Vanessa | Zest & Simmer says
I always love a baked good and these scones at eroght up my alley! The combination of blueberries and white chocolate sounds so good!
Kelly says
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
Bernice Hill says
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!
Kelly says
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!
Katherine | Love In My Oven says
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!
Kelly says
Aw thanks so much Katherine! They really are a perfect rainy day treat! 🙂
Colleen says
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!
Kelly says
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!
[email protected] says
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.
Rachel says
I used a leftover white chocolate Easter egg with the blueberries – they turned out fantastically! Thank you for the great recipe
Kelly says
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.
Sharon says
These look AMAZING! Your photography is so on point. 🙂 I want to grab these right throught the screen!
Sandy Van Damme says
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?
Kelly says
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.
Breana says
Hi!!! Unfortunately mine deflated, what did I do wrong here???
Kelly says
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 🙂