These Blueberry White Chocolate Scones are an ideal brunch or breakfast treat for lazy Sundays, Mother’s Day, or Easter. The dough can be frozen, prepped ahead, or made into mini scones.
Scones are a lovely, often overlooked option for breakfast, brunch, or afternoon tea. These blueberry and white chocolate scones have a tender, fluffy interior and a crisp exterior. A bright lemon glaze finishes them, balancing sweetness with a fresh citrus note.
They take a bit more attention than a muffin or cookie, but the result feels special and worth the effort. Brew a pot of tea and enjoy these scones warm or at room temperature.
Kitchen Tools
- Large and small mixing bowls
- Baking sheet and parchment paper
- Pastry cutter, cheese grater, or sharp knife
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder and baking soda
- Salt
- Cold unsalted butter
- Buttermilk and a little milk
- Vanilla extract
- Blueberries (fresh or frozen) and white chocolate chips
How to Make Scones
Making the dough
- Whisk the dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a large bowl.
- Cut the cold butter into the dry mixture using a pastry cutter, cheese grater, or knife, until the mixture is pea-sized. Use your hands briefly to combine.
- Stir in the buttermilk, milk, and vanilla just until the dough comes together. Do not overmix—the dough should remain slightly crumbly.
- Fold in the blueberries and white chocolate chips gently until just combined.
Shaping and baking
- On a lightly floured surface, shape the dough into a circle about 1 inch thick.
- Cut the dough into 8 wedges with a sharp knife and place them on a parchment-lined baking sheet.
- Chill the scones: refrigerate for 2 hours or freeze for 30 minutes. Cold dough yields a flakier scone.
- Brush the tops with a little buttermilk and bake at 400°F (200°C) for 20–25 minutes, until golden brown.
- Let scones cool slightly, then drizzle with lemon glaze.
Pro Tips
Don’t overwork the dough
Mix the dough only until it holds together. Overmixing develops gluten and makes scones dense rather than tender.
Chill the dough
Cold dough gives a better rise and flakier texture. Chill in the freezer for 30 minutes or the fridge for 2 hours before baking.
Common Questions
Yes. You can make the dough the day before, cover it, and refrigerate overnight. Shape and bake when ready.
Cooked, unglazed scones freeze well for up to three months. Thaw in the refrigerator overnight and reheat gently. Add the glaze after reheating.
Store leftovers in the refrigerator for up to three days, or freeze for longer storage.
More Breakfast Ideas
Try other easy breakfast favorites for variety and more brunch inspiration.
Mini Scones Instructions
To make mini scones, divide the dough into two circles and cut each into 8 wedges for a total of 16 mini scones. Reduce the baking time to about 15 minutes, or until the tops are golden.
Fruit Options
Substitute raspberries, blackberries, chopped strawberries, or cherries if you prefer. Different fruits will change the flavor profile but still deliver delicious scones.
Enjoy these Blueberry White Chocolate Scones! If you try the recipe, leave a comment and rating.
Happy eating!
Blueberry White Chocolate Scones with Lemon Glaze
Ingredients
- 2 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons cold unsalted butter
- 1 cup buttermilk, plus more for brushing
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 ¼ cups blueberries (fresh or frozen)
- ½ cup white chocolate chips
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon lemon juice
- Zest of one lemon
Instructions
Blueberry White Chocolate Scones
- Combine flour, sugar, baking soda, baking powder, and salt in a large bowl and whisk to combine. Cut in the butter until the mixture resembles coarse crumbs.
- Add buttermilk, milk, and vanilla. Stir or mash until just combined; the dough should be crumbly. Fold in blueberries and white chocolate chips.
- On a floured surface, form the dough into a 1-inch-thick circle. Cut into 8 wedges and place on a parchment-lined baking sheet.
- Chill the scones in the freezer for 30 minutes or the fridge for 2 hours. Preheat oven to 400°F (200°C) while chilling.
- Brush the tops with buttermilk and bake on the center rack for about 25 minutes, until golden. Cool slightly before glazing.
Lemon Glaze
- Whisk together powdered sugar, milk, lemon juice, and lemon zest until smooth. The glaze should be the consistency of heavy cream; adjust with more powdered sugar or milk as needed. Drizzle over cooled scones.
Nutrition (per scone)
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