A beautifully arranged shot of golden brown Blueberry White Chocolate Scones on minimalist white plates, drizzled with a creamy white glaze, with natural morning light streaming from the east window. Fresh herbs are visible in the soft-focused background, resting on the marble countertops with subtle wood accents. The presentation is clean, tidy, with a few artful crumbs around the plate, emphasizing warmth and deliciousness.

The Best Blueberry White Chocolate Scones: Bakery Style

ByMaya
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A close-up, dynamic shot of a wooden cutting board on marble countertops under natural morning light, dusted with flour, showing the shaggy scone dough gently patted into a circle with visible blueberries and white chocolate chunks. A floured biscuit cutter is poised nearby, ready to cut, creating soft shadows and a sense of an authentic, ongoing baking process. Fresh herbs are in the background.

Blueberry White Chocolate Scones

There’s a certain kind of magic that unfolds on a quiet weekend morning, isn’t there? For me, it’s often accompanied by the irresistible scent of baking filling every nook and cranny of the house, signaling the start of something truly special – a tray of golden-hued Blueberry White Chocolate Scones, fresh from the oven and a dream come true.

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Scones, in general, hold a cherished spot in my heart, embodying cozy kitchen adventures and the simple joy of creating something delicious from scratch. If you’re as much of a scone enthusiast as I am, you might also adore my Greek Yogurt Blueberry Scones recipe – a fantastic variation for those looking for a tangier twist! While you’re here to discover my ultimate version, I always appreciate exploring other takes on this delightful combination, like this one over at TasteCharm’s Blueberry White Chocolate Scones.

This recipe isn’t just about ingredients; it’s about crafting those precious moments, savored one tender, buttery bite at a time, reminding us that even simple pleasures, made with love, can offer a delightful, luxurious escape right in the comfort of your home.

Blueberry White Chocolate Scones: Fluffy Bakery Style
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Blueberry White Chocolate Scones: Fluffy Bakery Style

Recipe by MayaCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Tender, flaky Blueberry White Chocolate Scones bursting with juicy blueberries and sweet white chocolate chunks, perfect for a cozy breakfast or elegant brunch.

Ingredients

  • 2 ½ cups all-purpose flour

  • ¼ cup granulated sugar, plus 1 tbsp for sprinkling

  • 2 ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 stick (½ cup) unsalted butter, very cold and cubed

  • 1 cup fresh blueberries

  • ½ cup white chocolate chips or chunks

  • 1 cup buttermilk, very cold

  • 1 large egg, for egg wash

  • For the Glaze:

  • 1 cup powdered sugar

  • 2-3 tbsp milk or cream

  • ¼ tsp vanilla extract

Directions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, ¼ cup sugar, baking powder, baking soda, and salt.
  • Add the very cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  • Gently fold in the fresh blueberries and white chocolate chips until just combined. Be careful not to mash the blueberries.
  • Pour in the cold buttermilk. Mix with a fork until the dough just comes together. Do not overmix; the dough will be shaggy.
  • Turn the dough out onto a lightly floured wooden cutting board. Gently pat into a 1-inch thick circle.
  • Using a sharp knife or a round biscuit cutter, cut the dough into 8 wedges or rounds.
  • Place the scones on the prepared baking sheet. In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the scones with the egg wash and sprinkle with the remaining 1 tablespoon of granulated sugar.
  • Bake for 18-22 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. Let cool slightly on the baking sheet before transferring to a wire rack.
  • While scones cool, prepare the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm or cooled scones.

Notes

    • The Butter Secret: For truly flaky scones, your butter needs to be *ice cold*! I even pop my cubed butter back in the freezer for 10 minutes before adding it to the flour. The tiny pockets of butter melt during baking, creating those irresistible layers.
    • Gentle Touch for Berries: Blueberries are delicate! Fold them in gently and quickly after the butter is incorporated, and avoid overmixing the dough. This keeps them from bursting too soon and staining the dough, and helps prevent sinking.
    • Buttermilk Magic: Cold buttermilk adds a wonderful tang and tenderness. If you don’t have it, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk and letting it sit for 5 minutes before using.

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