Blueberry White Chocolate Scones

front shot of stacked scones with top scone missing a bite and a flower on top, with more scones around on white tray, with purple and white flowers, and blueberries scattered around on marble surface with stack of plates and empty glasses behind.

Blueberry White Chocolate Scones

These sweet and simple Blueberry White Chocolate Scones are the perfect breakfast treat to bake this Spring and Summer! Every bite is tender, moist, bursting with fresh blueberries. Bonus? There are no eggs and ready in about 35 minutes!

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 212kcal

Ingredients

Scones

2¼ cups all purpose flour*
¾ cup granulated sugar
2½ teaspoons baking powder
⅓ teaspoon salt
1½ cups heavy cream
1 cup fresh blueberries
½ cup white chocolate chips

Icing

1 cup powdered sugar
2 Tablespoons whole milk
½ teaspoon vanilla extract

Instructions

Scones

Heat oven to 375℉.
Line 2 sheet pans with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add cream.
Mix just until no dry pockets remain.
Gently fold in blueberries and white chocolate chips.
Turn dough out onto a floured parchment paper.
Roll into a ½ inch thick rectangle.
Cut into 16 pieces.
Place on prepared baking sheets.
Bake until golden brown and cooked through, about 25 minutes.

Icing

In a small bowl, combine powdered sugar, milk, and vanilla.
Whisk until smooth.
Drizzle over cooled scones.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

Substitutions:

You can use frozen blueberries for this recipe, but as they thaw, they will add extra moisture to the dough, making it very sticky and harder to work with.
This recipe can be made vegan if a vegan heavy cream and vegan white chocolate is used.

Expert Tips:

After washing the blueberries, be sure to dry them off! If they’re still wet, it will add too much moisture to the dough and make it difficult to work with.
Mix the dough just until blended! You don’t want to over-work the dough.
You can cut the scones into any shape, but this will also change the baking time.

Nutrition