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blueberry white chocolate scones on a brown cake stand with fresh blueberries.

Blueberry White Chocolate Scones

Blueberry White Chocolate Scones are buttery, tender bakery-style scones loaded with juicy blueberries and creamy white chocolate, finished with a sweet lemon-vanilla glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 20 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 8

Equipment

  • large mixing bowl
  • Whisk
  • pastry cutter
  • baking sheet
  • Parchment Paper:
  • pastry brush
  • Microplane or fine grater for the lemon zest
  • Bench scraper or sharp knife for cutting the scones

Ingredients
  

For the Scones:

  • 2½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon fresh lemon zest
  • ½ cup (1 stick) very cold unsalted butter, cubed
  • ¾ cup cold heavy cream, plus more if needed
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • ¾ cup white chocolate chips or chopped white chocolate

For the Topping:

  • 1 tablespoon heavy cream
  • 1 tablespoon coarse or sparkling sugar

Optional Lemon-Vanilla Glaze:

  • ¾ cup powdered sugar
  • 1-2 tablespoon heavy cream or milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • Pinch of salt

Instructions
 

  • Prepare the pan. Line a large baking sheet with parchment paper. Preheat the oven to 400°F.
  • Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
  • Cut in the butter. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  • Mix the wet ingredients. In a small bowl or measuring cup, whisk together the heavy cream, egg, and vanilla.
  • Make the dough. Pour the cream mixture into the flour mixture and gently stir until the dough is almost combined.
  • Add the blueberries and white chocolate. Gently fold in the blueberries and white chocolate. Don't overmix! The dough should look a little shaggy. If it seems excessively dry, add another tablespoon of cream.
  • Shape. Transfer the dough to a lightly floured surface and gently pat it into an approximately 7-inch round, about 1 inch thick. Cut into 8 wedges.
  • Chill. Place the wedges on the prepared baking sheet and refrigerate for 20 minutes. This little step helps keep those scones tall, flaky, and buttery.
  • Bake. Brush the tops lightly with heavy cream and sprinkle with coarse sugar. Bake for 18–22 minutes, or until puffed and golden around the edges.
  • Glaze. Let the scones cool for about 10–15 minutes. Whisk together the glaze ingredients until smooth and drizzle over the scones.

Notes

 

You can use frozen blueberries, but don't thaw them first. Fold them into the dough straight from the freezer and work quickly. The dough may turn slightly purple, but the scones will still taste fantastic.
For the prettiest bakery-style scones, don't try to make the dough perfectly smooth. Those slightly rough edges become wonderfully crisp in the oven.
Also, if a blueberry bursts while you're shaping the dough, don't panic and start remixing everything. A few purple streaks make the finished scones look homemade in the best possible way. 💕

 

Keyword bakery style blueberry scones, blueberry scones with white chocolate, Blueberry White Chocolate Scones, homemade blueberry scones