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

Cook Time: 22

Chilling Time: 30

Total Time: 1 17

Eight freshly baked triangular blueberry white chocolate scones on a white baking sheet.

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.

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Ingredients
Step-By-Step Instructions
White Chocolate Turning Brown In The Oven
Notes & Tips
Storage, Reheating, & Freezing
More Summer Berry Recipes
Printable Recipe Card

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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)

One blueberry white chocolate scone sitting on a bright blue and white plate on a white tablecloth with two blue stripes.

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.

A light blue bowl filled with flour with a whisk in it.

A light blue bowl filled with flour that has chunks of butter on top.

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.

Two hands rubbing butter into flour inside a light blue bowl.

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.

A bowl of flour topped with fresh blueberries and white chocolate chips.

A bowl with flour, blueberries, and white chocolate chips just stirred with a wooden spoon that's inside the bowl.

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.

A hand pouring cream into a bowl filled with flour, blueberries, and white chocolate chips.

Scone dough in a bowl that's been miixed together with a cream-coloured fork.

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)

Two hands shaping dough on a floured stone surface.

Two hands patting dough into a circle on a floured stone surface.

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.

Two hands using a bench scraper to shape and smooth dough into a smooth disc on a floured stone surface.

A round disc of unbaked scone dough on a floured stone surface.

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.

Hands cutting a disc of scone dough into wedges with a long knife on a floured stone surface.

Two hands using an offset spatula to lift a wedge of scone dough from a floured stone surface.

Brush the top and sides of each scone with heavy cream and sprinkle each with coarse sugar if using.

Eight unbaked triangular scones on a parchment paper-lined white baking sheet being brushed with cream.

A hand sprinkling coarse sugar onto the top of eight unbaked scones on a white baking sheet.

Bake in the pre-heated oven until the scones and white chocolate are lightly golden, then cool on a rack.

Eight blueberry white chocolate scones cooling on a rack set on a stone surface.

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!

A white baking sheet lined with cooked blueberry-spattered parchment paper on a stone surface.

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.

One scone on a blue and white plate on a stone surface.

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.

One scone on a blue and white plate laying on a stone surface.

More Summer Berry Recipes

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