(Yes, They’re decadent, but that’s the point)
I’ve been meaning to bake these for a long time. These blueberry white chocolate chip scones are the kind of unapologetic indulgence that make a quiet morning feel luxurious. I boosted the recipe with a little extra baking powder to help them rise taller—so they’d have room for all that gooey white chocolate and bursting blueberry goodness.
I like to freeze the butter and grate it straight into the flour. That trick makes all the difference. You get crisp edges, flaky layers, and a tender center that holds up to even the juiciest berries. Brushed with heavy cream and topped with turbinado sugar, they bake up golden and crunchy on top, soft inside.
This is a treat worth doing right.
👉 You’ll find the full recipe below, ready to bake.
Blueberry White Chocolate Chip Scones
Equipment
- Box grater
- Mixing bowls
- Whisk
- Spatula or wooden spoon
- Bench scraper or knife
- Baking sheet with parchment
Ingredients
- 300 g all-purpose flour
- 100 g granulated sugar
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- Zest of 1 lemon optional
- 113 g frozen unsalted butter grated
- 100 g white chocolate chips
- 125 g blueberries fresh or frozen
- 1 large egg
- 180 g heavy cream
- 1½ tsp vanilla extract
- Extra heavy cream for brushing
- Turbinado sugar for topping
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Grate your frozen butter directly into the dry mixture. Toss gently with your hands to coat.
- Add the blueberries and white chocolate chips and stir gently.
- In another bowl, whisk the egg, cream, and vanilla. Pour into the dry mix.
- Mix just until a shaggy dough forms. Do not overwork it.
- Turn the dough out, gently pat it into a 1-inch thick round, and cut into 8 wedges.
- Place on baking sheet, brush tops with cream, and sprinkle generously with turbinado sugar.
- Bake for 18–22 minutes or until golden and tall.
- Optional: Drizzle with glaze made from ½ cup powdered sugar and 1–2 Tbsp cream or milk.
Notes
📝 Recipe Notes
- Freezing the butter before grating makes it easier to distribute evenly into the flour and helps create steam pockets, which lead to taller, flakier scones.
- Don’t overmix the dough. It should look a little rough and shaggy—that’s how you avoid dense scones.
- Use frozen blueberries straight from the freezer to keep them from bleeding into the dough. If using fresh, toss them in a bit of flour first.
- Heavy cream vs. buttermilk: You can sub buttermilk in a pinch, but heavy cream gives these scones their signature richness.
- Turbinado sugar on top adds a bakery-style crunch that contrasts perfectly with the soft interior.
Post Wrap-Up
If you enjoyed this recipe and want to keep growing as a home baker, come join us in the Baking Great Bread at Home community. We host monthly challenges, share tips, and help each other troubleshoot everything from crumb to crust. Whether you’re baking your first loaf or perfecting your scone game, there’s a place for you at the table.
Join the group → Baking Great Bread at Home
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