Blueberry white chocolate scones are a simple rustic treat. Fresh blueberries and caramelized white chocolate are terrific together in these cakey scones!
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
Frozen blueberries will work in this recipe, however they will bleed more juice into the scone batter than fresh berries.
You can substitute dairy milk or plant-based milk for the cream, however, the texture of your scones will change. Same with butter. You can make these scones with plant-based butter, however, the flavour and texture will be different.
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. 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 looks prettier.
Cut your blueberry white chocolate scones in as many, or whatever shapes you want, but keep in mind if you do this your baking time will most likely change.
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.
The coarse sugar garnish isn't necessary but looks pretty and adds a fun crunch.