White Chocolate Chip Blueberry Scones

A white Chocolate Chip Blueberry Scone on a gray background with a blue and white striped towel, a small blue bowl of vanilla glaze, loose blueberries, and a wood board with 2 scones and blueberries on it all around

5 from 6 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 281kcal

Author: Lauren Harris

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.

Video

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