White Chocolate Blueberry Scones Recipes

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MY FAVORITE BLUEBERRY SCONES



My Favorite Blueberry Scones image

These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They're buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Provided by Sally

Categories     Breakfast

Time 1h

Number Of Ingredients 11

2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
for topping: coarse sugar and vanilla icing

Steps:

  • Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  • Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
  • Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  • Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  • Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  • Meanwhile, preheat oven to 400°F (204°C).
  • Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  • Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
  • Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

WHITE CHOCOLATE BLUEBERRY SCONES



White Chocolate Blueberry Scones image

Try White Chocolate Blueberry Scones. They're perfect for coffee, potlucks, bake sales or any other time delicious blueberry scones are called for!

Provided by My Food and Family

Categories     European

Time 40m

Yield 16 servings

Number Of Ingredients 10

3 cups flour
1/2 cup plus 2 Tbsp. sugar, divided
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup cold unsalted butter, cut into pieces
3/4 cup plus 2 Tbsp. milk, divided
1 egg, beaten
1 Tbsp. lemon zest
1 cup blueberries
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), chopped

Steps:

  • Heat oven to 375°F.
  • Mix flour, 1/2 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup milk, egg and lemon zest; stir just until mixture forms dough. Stir in blueberries and chopped chocolate.
  • Divide dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1-inch thick. Cut each round into 8 wedges. Place wedges on baking sheet. Brush tops with remaining milk; sprinkle with remaining sugar.
  • Bake 25 min. or until golden brown. Serve warm or at room temperature.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.9226 g, Sugar 0 g, Protein 4 g

BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS



Blueberry Orange Scones with White Chocolate Chunks image

A triple combination of deliciousness. These scones are sure to vanish quickly.

Provided by Sarah Bowdidge

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 ½ cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon white sugar
¼ cup shortening
½ white chocolate, chopped
⅓ cup blueberries
½ teaspoon grated orange zest
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
  • Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
  • Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
  • Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.9 g, Cholesterol 3.4 mg, Fat 12.1 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 4.1 g, Sodium 184.7 mg, Sugar 7.5 g

BLUEBERRY SCONES



Blueberry scones image

These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam

Provided by Edd Kimber

Categories     Afternoon tea, Brunch, Snack

Time 40m

Yield makes 8

Number Of Ingredients 9

370g self-raising flour , plus extra for dusting
1 tsp baking powder
40g golden caster sugar
zest 1 large lemon
80g unsalted butter , chilled and diced
300g blueberries
100ml single cream
1 tsp vanilla extract
2 large eggs , plus 1 for glazing

Steps:

  • Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
  • In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
  • Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.

Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

BLUEBERRY WHITE CHOCOLATE SCONES



Blueberry White Chocolate Scones image

Everyone asks for this recipe. The white chocolate adds a surprise sweetness to these blueberry scones. I have also substituted cranberries for the blueberries on occasion and they are great as well. Depending on your oven, you may want to broil for the last minute to ensure that the tops are golden brown.

Provided by Just Call Me Martha

Categories     Scones

Time 15m

Yield 9 scones, 9 serving(s)

Number Of Ingredients 10

2 1/4 cups flour, sifted
2 tablespoons baking powder
1 teaspoon sea salt
1/4 cup sugar
1/4 cup chilled unsalted butter, cut into small pieces
1/2 cup white chocolate chips
1 cup blueberries
3/4 cup buttermilk, plus
2 tablespoons buttermilk
2 tablespoons white sugar

Steps:

  • Combine flour, baking powder, salt and sugar.
  • Cut butter into small pieces on floured surface.
  • Add to dry mixture and mix with pastry cutter until crumbly.
  • Add white chocolate and blueberries and toss with flour mixture.
  • Add buttermilk and mix until ingredients hold together.
  • Place dough mixture on floured surface and pat into a 9 X 9 square.
  • Cut into thirds.
  • Cut each third into three triangles and place on cookie sheet.
  • Lightly dust each scone with white sugar.
  • Bake at 375 for 10 minutes.

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