Make a batch of Blueberry White Chocolate Scones, and you’ll never have to wonder what to make for a weekend breakfast again.
Berry & White Chocolate Scones
- 2 cups all-purpose flour
- 1/3 cup plus 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter diced
- 3/4 cup white chocolate chips
- 3/4 cup berries fresh or frozen
- 3/4 cup buttermilk*
- 1 large egg yolk
- 1 teaspoon vanilla
Preheat oven to 375°F.
Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.
Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
Add white chocolate chips and berries for flour mixture, tossing gently.
Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.
Add liquids to dry ingredients; mix until dough forms a ball.
Place dough on a lightly floured surface and press into an 8-inch round.
Cut into 8 wedges. Sprinkle with 2 tablespoons sugar.
Transfer wedges to rimmed cookie sheet, preferably lined with parchment paper.
Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
Do you know what I find funny/interesting about this recipe? I first published it only two years ago. However, I have been making these scones for almost twenty years. I guess I just never thought to share the recipe. For the longest time, it’s been my personal favorite scone recipe. However, there now is competition from Monday’s Triple Strawberry Scones, so I guess I’ll need to rotate. Oh, such hardship!
To learn more about this recipe, originally published in June 2018, keep reading.
Yes, these scones have a blue tint to them. If that bothers you, so be it. See, these scones are made with real blueberries, and sometimes they burst when mixing the batter. I’d far rather have a lot of blueberries in my scones, which happen to turn blue, than have less blueberry flavor.
While the blueberries provide a great amount of the flavor, don’t omit the white chocolate. I’ve made berry scones without the white chocolate, and they just aren’t the same. The berries give a wonderful burst (literally) of flavor, while the while chocolate gives a nice bite of sweetness. It’s truly a wonderful pairing.
All of the pictures in this post show blueberry white chocolate scones, but I did title the recipe simply as berry. The reason for this is that this recipe works well with many a berry. I’ve used blackberries and raspberries with good success. Strawberries would work also, although I’d encourage dicing them into bite-sized pieces first.
If you look at the picture again, you’ll notice that not only are the scones blue but some of the white chocolate chips on the edges are golden brown. That also isn’t a flaw. In fact, for me it’s one of my favorite parts of the scone. The white chocolate on the edges has this unique crunch to it while still being nice and sweet.
I love these scones but find that there are two drawbacks to making them.
- They don’t keep overly well. Maybe I’m just spoiled by fresh from the oven scones, but I think they’re less exciting on day two. Definitely still edible but just not as yummy.
- They don’t last. When I make scones on the weekend, I give notice before they are ready, so everyone is up and ready to grab one or two before they disappear. (Of course, that means that issue number 1 doesn’t happen all that often.)
Once you get the scone making technique down, you’ll go from start to finish in less than 45 minutes. That seems like a reasonable amount of time spent in order to get a delicious breakfast treat.
Thanks so much for your column in ‘The Hippo’ free magazine! I love to see what recipe you have printed every week and have made several of them. I just made the blueberry & white chocolate scones last week and they were delicious tasting, however, the dough just didn’t come out like it should. I followed your recipe ‘to the T’, but the dough was nowhere near firm enough. I tried adding about 1/4 cup more flour, but still not right. I actually had to scoop the dough with a big spoon onto the baking pan instead of cutting it. I used frozen blueberries (your recipe said that was ok), and wondered if the extra syrup from that was the culprit. Where did I go wrong, and how can I firm the dough up next time?
Hi, Jane! I’m glad you’re using and enjoying my recipes. I have had to add a little extra flour due to frozen blueberries being wet but not to the degree you experienced. I have two suggestions for next time. 1. Keep the blueberries in the freezer until the moment you add them to the dough. 2. Don’t add the full amount of liquids. Once the dough is holding together without being wet, stop adding liquids. Let me know if these two changes help.