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Hands holding a mug of tea next to a plate with a blueberry white chocolate scones.
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5 from 12 votes

Blueberry White Chocolate Scones

A soft cakey-textured scone recipe with fresh blueberries and white chocolate chips.
Prep Time35 mins
Cook Time30 mins
Course: Breakfast, Brunch, Dessert
Cuisine: Canadian
Keyword: blueberry recipes, blueberry scones, blueberry white chocolate scones
Servings: 8


  • 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


  • 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.


  • 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.