Blueberry White Chocolate Chip Scones
Bakery-style blueberry scones made rich with heavy cream, sweet white chocolate chips, and a crunchy turbinado sugar topping. An indulgent treat worth every bite.
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.