This Blueberry White Chocolate Scones recipe features blueberries and white chocolate chips to flavor these tender cream scones with a blueberry cream glaze. These easy breakfast scones are the perfect way to use up blueberries, either fresh, frozen or dried.
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These scones were inspired by my recent test of The First Year’s muffin recipe where I subbed dried blueberries for fresh, thinking it may give them more of a bakery quality. Personally, I thought it did. So now I’ve been on a mission to try out more blueberry recipes with dried blueberries.
I used the base recipe for my Raspberry Cream Scones and gave them a blueberry white chocolate makeover. I love baking with blueberries, and apparently my followers do too because my Blueberry Layer Cake recently popped off on Instagram. I am also a huge white chocolate fan, so this flavor combo was a natural fit.
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Why you’ll love this recipe
- This recipe is adaptable! You can use fresh, frozen or dried blueberries and white chocolate chips or chopped bars.
- Scones are a quick recipe. There’s no proofing or chilling time.
- There’s blueberry in the scones and the glaze, maximizing the blueberry flavor.
- This is a no stand mixer scone recipe.
Ingredients
- I used dried blueberries to flavor the scones and frozen blueberries to color and flavor the glaze.
- White chocolate chips flavor the scones as well.
- All-purpose flour provides a tender crumb.
- Egg and heavy cream bind the scone dough and provide moisture.
- Kosher salt and vanilla balance the flavor profile.
- Butter brings richness to the scones and glaze.
- Baking soda and baking powder give rise to the scones.
- Granulated sugar and powdered sugar sweeten the scones.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these scones to your liking:
- No white chocolate — omit the white chocolate or swap with milk or dark chocolate
- Fresh blueberries — swap fresh for dried in the scone dough without issue. If using fresh blueberries for the glaze you may need to heat them in the microwave or on the stovetop to release more of their juice for the flavor and color of the glaze.
- Another fruit — swap blueberries for another fruit
- No glaze — omit the glaze or skip the blueberry part to make it easier
- Lemon — add lemon zest to the scone dough and glaze
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make blueberry white chocolate scones
Step 1: Form the dough into a 1-inch thick disk. Slice into 8 segments.
Step 2: Brush the tops with heavy cream.
Step 3: Sprinkle raw sugar on top. Bake.
Step 4: Spoon glaze over the tops of the cooled scones.
Hot tips
- I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker.
- These are best served fresh. If you serve them past the first day they are made, I recommend reheating them in a toaster oven for 5-7 minutes at 350ºF.
- Work quickly as you do not want the butter to get too warm before baking, otherwise you risk your scones spreading flat in the oven.
Recipe FAQs
Store scones in an airtight container at room temperature for 3-4 days.
Yes, you can swap for fresh blueberries with no issue in the scone dough. If using fresh blueberries for the glaze, you may need to heat them in the microwave or on the stovetop to release more of their juice for the flavor and color of the glaze. Thawed previously-frozen blueberries tend to have more juice which lends to working well in the glaze recipe.
Yes, freeze unbaked scones in an airtight container for up to 3 months. Do not thaw before baking. Increase the bake time.
More recipes you’ll love
Lastly, if you make this Blueberry White Chocolate Scones recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Blueberry White Chocolate Scones
Ingredients
Blueberry white chocolate scones
- ¼ cup granulated sugar (55g)
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 3 cups all-purpose flour (360g) plus more for rolling
- ½ cup unsalted butter chilled, cut into 1-inch pieces (113g, 1 stick)
- 3.5 oz dried blueberries (100g, scant ½ cup), can substitute frozen or fresh
- ½ cup white chocolate chips (100g)
- 1 large egg
- 1 teaspoon vanilla
- 1¼ cups heavy cream (293g) plus more for brushing
- raw sugar optional, for sprinkling
Blueberry cream glaze
- 2 tablespoon heavy cream warmed
- ¼ cup frozen blueberries thawed (40g) *see notes if using fresh blueberries
- 1 tablespoon unsalted butter melted
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup powdered sugar 125g
Instructions
Make the scones
- Preheat the oven to 375°F.
- Combine granulated sugar, baking soda, baking powder, salt and flour in a large mixing bowl. Whisk thoroughly to combine.
- Add the butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the dried blueberries and white chocolate. Toss to coat these mix-ins.
- In a separate bowl, whisk to combine the egg, vanilla and the heavy cream. Pour into the dry ingredients. Mix just until combined.
Slice and bake
- Dump the dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 triangle segments.
- Place on parchment-lined baking trays. Brush with heavy cream and sprinkle with raw sugar, if desired.
- Bake for 25-30 minutes. Transfer to a cooling rack and let cool before glazing.
Make the glaze
- Combine the warmed cream and thawed previously frozen blueberries*. Mash together thoroughly with a fork or small whisk to release the juices and flavor from the blueberries. Strain the mixture through a fine mesh sieve and discard the blueberry pulp.
- To the strained blueberry cream, add the melted butter and vanilla. Whisk together. Add the powdered sugar and whisk vigorously until there are no lumps.
- Spoon the glaze over scones. Serve the same day.
Notes
- *If using fresh blueberries for the glaze you may need to heat them in the microwave or on the stovetop to release more of their juice for the flavor and color of the glaze. Thawed previously frozen blueberries tend to have more juice which lends to working well in the glaze recipe.
- These are best served fresh. If you serve them past the first day they are made, I recommend reheating them in a toaster oven for 5-7 minutes at 350F.
- I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker.
- Work quickly as you do not want the butter to get too warm before baking, otherwise you risk your scones spreading flat in the oven.
