These White Chocolate Blueberry Scones are soft, tender and bursting with juicy blueberries and creamy white chocolate chips. Ready in about 45 minutes, this easy buttermilk scone recipe creates bakery-style scones that stay moist and flavorful every time.
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If you’ve ever had a dry, crumbly scone these will completely change your mind. These White Chocolate Blueberry Scones are rich yet light, perfectly sweet and incredibly tender thanks to one simple upgrade: buttermilk. If you already love my raspberry version, you’re going to want these on repeat too.
Love fruity breakfast bakes? Don’t miss these Blueberry Muffin Bites for another easy, bakery-style treat.
What Are White Chocolate Blueberry Scones?
White chocolate blueberry scones are a classic bakery-style quick bread made with flour, butter and buttermilk, then studded with fresh blueberries and sweet white chocolate chips. Unlike traditional dry scones, this version is soft and tender with a slightly crisp exterior and a rich, moist crumb.
Why This Recipe Works
- Buttermilk creates a softer, more tender texture.
- Cold butter ensures flaky layers and a bakery-style rise.
- White chocolate balances the tartness of blueberries.
- Chilling the dough prevents spreading and improves structure.
Ingredients
Blueberry Scones:
- 2 1/2 cups all purpose flour: we recommend using high-quality baking products like King Arthur brand for the best results.
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter (cold and cut into pieces)
- 1 egg
- 1 cup buttermilk
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
Vanilla Glaze
- 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.
How to Make White Chocolate Blueberry Scones
Prep!
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Create!
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter in 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.
Add to the flour mixture and mix gently, adding more buttermilk as needed until the dough just comes together.
Gently fold in the blueberries and white chocolate chips.
Divide the dough into 2 rounds, about 1/2 to 3/4 inch thick, and place on the baking sheet.
Refrigerate the dough for 30 minutes until very cold. This step is key for tall, tender scones.
Cut each round into 6 triangles (or 4 for larger scones) and space them apart.
Bake for 12 to 15 minutes, or until lightly golden.
Allow to cool while you prepare the glaze.
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
- Use very cold butter. This creates flaky layers and prevents spreading.
- Do not over-mix the dough. This keeps the scones soft instead of dense.
- Chill the dough before baking. This improves rise and texture.
- Handle the dough gently to avoid crushing the berries.
- Mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk to make your own buttermilk.
Variations
- Swap blueberries for raspberries or strawberries.
- Add lemon zest for a bright citrus flavor.
- Skip glaze for a less sweet, more traditional scone.
- Use dark or milk chocolate instead of white chocolate.
Storage
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 5 days, though texture is best fresh.
- Reheat for 15-30 seconds in the microwave for a softer texture.
Frequently Asked Questions
Can I make scones ahead of time?
Yes. Prepare and shape the dough, then refrigerate overnight and bake fresh in the morning.
Can you freeze scones?
Yes. Freeze unbaked or baked scones for up to 1 month. Bake from frozen with a few extra minutes added.
Why are my scones dry?
Over-mixing or over-baking are the most common causes.
Can I use frozen blueberries?
Yes, but do not thaw them first to prevent excess moisture in the dough.
What does buttermilk do in scones?
Buttermilk adds moisture and tenderness while also helping create a softer crumb.
How do I get bakery-style scones?
Use cold ingredients and chill the dough before baking to help them rise properly
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
- Blueberry Hand Pies
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White Chocolate Chip Blueberry Scones
Ingredients
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 and cut into pieces)
- 1 egg
- 1 cup buttermilk
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Blueberry Scones
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.2 1/2 cups all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon salt
- Cut the cold butter in using a pastry blender or fork until it resembles coarse crumbles.8 tablespoons unsalted butter
- In a small bowl, whisk together the egg and 1/2 cup of the buttermilk.1 egg, 1 cup buttermilk
- Add to the flour mixture and mix gently, adding more buttermilk as needed until the dough just comes together.1 cup buttermilk
- Gently fold in the blueberries and white chocolate chips.1 cup fresh blueberries, 1/2 cup white chocolate chips
- Divide the dough into 2 rounds, about 1/2 to 3/4 inch thick, and place on the baking sheet.
- Refrigerate the dough for 30 minutes until very cold. This step is key for tall, tender scones.
- Cut each round into 6 triangles (or 4 for larger scones) and space them apart.
- Bake for 12 to 15 minutes, or until lightly golden.
- Allow to cool while you prepare the glaze.
Vanilla Glaze
- Combine the powdered sugar, milk and vanilla extract until smooth.1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
- Drizzle the glaze over the scones.
- Serve warm or at room temperature.
Notes
- Use very cold butter. This creates flaky layers and prevents spreading.
- Do not over-mix the dough. This keeps the scones soft instead of dense.
- Chill the dough before baking. This improves rise and texture.
- Handle the dough gently to avoid crushing the berries.
- Mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk to make your own buttermilk.
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 5 days, though texture is best fresh.
- Reheat for 15-30 seconds in the microwave for a softer texture.
Nutrition
This recipe was originally posted on April 28, 2020. It was updated with new images, step-by-step instructions, tips, techniques and FAQs in May 2026.
