White Chocolate Chip Blueberry Scones

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White Chocolate Chip Blueberry Scones combine fresh blueberries and sweet white chocolate chips in a buttermilk based scone recipe. These tender, moist scones can be enjoyed for breakfast, brunch, or as a sweet snack. They pair perfectly with a hot cup of coffee or tea.

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Years ago someone once said to me that we should get together over scones and I had no idea what scones actually were.

Fast forward to today, and I’m obsessed with them. I still remember getting my first Starbuck’s blueberry scone and how delicious it was. Never did I think that someday I’d be baking my own.

My first scones recipe for White Chocolate Raspberry Scones was a hit, so I thought why not repeat that magic with blueberries. Except this time I swapped out the heavy cream for buttermilk which gives these scones so much more moisture and a more tender crumb.

Why This Recipe Works

Making scones from scratch is actually not that difficult. The biggest thing is to use cold butter and chill the dough before cutting and baking them.

You can enjoy these scones for breakfast, brunch, or dessert. They pair deliciously with a cup of tea of coffee.

These scones are made with fresh blueberries and buttermilk. They are not dry like most scones, but rather very moist.

How to Make White Chocolate Chip Blueberry Scones

What You Need To Make This Recipe

For the Blueberry Scones you will need:

• 2 1/2 cups all purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 8 tablespoons butter (cold and cut into pieces)
• 1 egg
• 1 cup buttermilk
• 1/2 cup white chocolate chips
• 1/2 cup fresh blueberries

For the Vanilla Glaze you will need:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat your oven to 400°F.

Create!

Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.

Cut in the butter using a pastry blender or fork until it resembles coarse crumbles.

In a small bowl, whisk together the egg and 1/2 cup of the buttermilk.

Mix the egg and buttermilk into the flour, adding extra buttermilk, as needed, to get the dough to just stick together.

Gently fold in the white chocolate chips and blueberries.

Line a baking sheet with parchment paper or a Silpat mat.

Shape the dough into 2 round circles, about 1/2 to 3/4-inch high on the baking sheet.

Place the baking sheet in the refrigerator for 30 minutes (or the freezer for quicker cooling) to get it very cold before cutting and baking.

Note: you can see in the photo above that my scones dough was getting warm and sticky. After placing it in the refrigerator for about 30 minutes, it was very cold and ready to bake.

Cut the dough into 6 triangles (or 4 for larger scones, as pictured) and separate them an inch or two.

Bake for 12-15 minutes or until lightly browned.

Present!

Combine the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the scones.

Serve warm or at room temperature.

Tips and Techniques

• Ensure that your butter is very cold when you are making scones.
• Place the shaped scones dough in the refrigerator until it’s very cold. Then, cut the scones and bake as instructed. Cold dough rises better and will give you perfect scones.
• Store leftover scones in an air-tight container. Use within 1-2 days for best results.

FAQ’s

Can Scones Be Made Ahead Of Time?

You can make scones the night before. Shape the dough into rounds, then refrigerate until morning, or when needed.

Can You Freeze Scones?

Yes. Shape and cut the scones dough, if desired. Wrap them individually tightly in plastic wrap and store in the freezer. To bake, you may need to add a few minutes to the bake time of the recipe. Use any frozen scones within a month for best results.

More Blueberry Recipes To Try

Love blueberries? Here are a few more blueberry recipes that you might like:

• Fluffy Blueberry Pancakes
• Blueberry Oat Muffins
• Blueberry Overnight Oats
• Blueberry Sauce
• Rustic Lemon Blueberry Hand Pies
• Mixed Berry Smoothie
• Mixed Berry Puff Pastry Tart
• Mixed Berry Puff Pastry Napoleon

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Print

White Chocolate Chip Blueberry Scones

White Chocolate Chip Blueberry Scones combine fresh blueberries and sweet white chocolate chips in a buttermilk based scone recipe. These tender, moist scones can be enjoyed for breakfast, brunch, or as a sweet snack.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12

Calories 281kcal

Author Lauren Vavala

Ingredients

White Chocolate Blueberry Scones

• 2 1/2 cups all purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 8 tablespoons unsalted butter * cold, cut into pieces
• 1 egg
• 1 cup buttermilk
• 1/2 cup white chocolate chips
• 1/2 cup fresh blueberries

Vanilla Glaze

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

White Chocolate Blueberry Scones

• Preheat oven to 400°F.
• Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.
• Cut in the butter using a pastry blender or fork until it resembles fine crumbles.
• In a small bowl, whisk together the egg and 1/2 cup of the buttermilk.
• Mix the egg and buttermilk into the flour, adding extra buttermilk, as needed, to get the dough to just stick together.
• Gently fold in the white chocolate chips and blueberries.
• Line a baking sheet with parchment paper or a Silpat mat.
• Shape the dough into 2 round circles, about 1/2 to 3/4-inch high on the baking sheet.
• Place the baking sheet in the refrigerator for 30 minutes to get it very cold before baking.
• Cut the dough into 6 triangles (or 4 for larger scones) and separate them an inch or two.
• Bake for 12-15 minutes or until lightly browned.

Vanilla Glaze

• Combine the powdered sugar, milk, and vanilla extract until smooth.
• Drizzle over the scones.

Notes

Tips and Techniques

• Ensure that your butter is very cold when you are making scones.
• Place the shaped scones dough in the refrigerator until it's very cold before cutting and baking. Then, cut the scones and bake as instructed. This will help the scones rise better.
• Store leftover scones in an air-tight container. Use within 1-2 days for best results.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1scone | Calories: 281kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 182mg | Potassium: 190mg | Fiber: 1g | Sugar: 20g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg