Tender, flaky Blueberry White Chocolate Scones are topped with lemon icing for a trifecta of amazing flavors! They're perfect as a breakfast on the go, brunch, Mother's Day treat, a bake sale item, or served with tea or coffee!
The combination of luscious blueberries and white chocolate chips is a match made in heaven!
When it comes to breakfast treats, scones are among my favorites. My Blueberry White Chocolate Scones are especially tasty, pairing the flavors of juicy blueberries and decadent white chocolate in every mouthful. The lively lemon icing finishes these scones off with sweet perfection.
My recipe for blueberry white chocolate scones yields 8 scones, so if you desire to make more, adjust the ingredient amounts accordingly. They are tender and delicious! If you do choose to multiply the recipe, freeze some right away and they’ll be just as good when you are ready to enjoy them at a later time.
Making your blueberry white chocolate scones requires just a few special ingredients, all of which contribute to their unique and unbelievable flavor and texture.
All of the ingredients are relatively basic, and you should have no problem finding them at your local grocery store if you don’t already have most items in your kitchen pantry already.
For The Scones
- All-Purpose Flour – The foundation for what’s to come.
- Sugar – Just sweet enough to be breakfast material.
- Baking Powder – A little rise as they bake beautifully.
- Salt – Just a bit for balance and to heighten your ingredient flavors.
- Heavy Cream – Makes your scones unbelievably rich, tender, and moist.
- Lemon Juice – Brighten up the blueberry flavor with a zing of lemon.
- Vanilla Extract – Adds to the overall sweetness and scent.
- Blueberries (fresh or frozen) – Nature’s “candy” is tasty and good for you too.
- White Chocolate Chips – The “gems” that make these scones so special. Your white chocolate chips tend to caramelize during baking which makes them so tasty! Use white chocolate chunks or grated white chocolate if desired.
For The Lemon Icing
- Confectioners’ Sugar – Light and lovely, perfect for icing and glazing.
- Lemon Juice (plus zest if desired) – Tart and tangy.
- Salt (optional, to taste) – A dash if you desire.
💭 Angela's Tips & Recipe Notes
Don't over-work the scone dough. Mix just enough to combine ingredients.
Overworked scones turn out dry and dense, rather than flaky and tender!
Your best scones will result from chilling the dough once it is cut and transferred to the baking sheet.
Chill in the freezer for 15-30 minutes, or in the refrigerator for up to 2 hours. Once well-chilled, add about 10 minutes to the baking time for perfectly fluffy scones. I highly recommend this added step!
🔪 Step-By-Step Instructions
Classic scones are really easy to make! Follow along and you'll be enjoying these tasty treats in no time!
- Preheat. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or a no-stick silicone baking mat.
- Combine dry ingredients. In a large mixing bowl or in the bowl of your stand mixer, add 2 ¼ cups all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Whisk to combine these dry ingredients, then form a well in the center.
- Add wet ingredients. Add 1 ½ cups heavy cream, 2 tablespoons lemon juice, and 2 teaspoons vanilla extract and mix into the dry ingredients until just combined. The dough may be a bit crumbly, which is fine.
- Fold in berries and white chocolate. Gently fold in 1 ¼ cups of fresh or frozen blueberries and ½ cup white chocolate chips until evenly distributed throughout your dough.
- Form into a disc and cut. Transfer the dough out onto a lightly floured working surface and pull the dough together to form a round ball shape. Gently press the dough down to shape into a disc with an even height throughout. Then use a sharp knife to cut into 8 even wedges or triangle shapes.
- Bake the scones. Transfer the cut scones to your prepared baking sheet leaving about 2 inches between them for spreading as they bake. Bake at 400°F (205°C) for 15 minutes or until the bottoms are lightly golden brown but the scones are still pale.
- Remove from oven and leave on baking sheet. Remove the scones from the oven when done and allow them to cool slightly on the baking sheet, about 5 minutes.
- Cool the scones. Transfer them to a wire cooling rack to cool completely before icing, otherwise the icing will melt right into the scones.
For The Icing
- Combine the icing ingredients. In a small bowl, combine 1 cup confectioners' sugar with 2 tablespoons lemon juice until smooth.
- Adjust the consistency as needed. Add more lemon juice, water, or milk to thin the icing, or add more confectioners' sugar to thicken it up.
- Adjust the sweetness. Add a pinch of salt to taste if you find the icing to be too sweet.
Icing The Scones
- Add the icing. Spread the icing on the scones from the center and push it outward using the back of your spoon to coat the top. Or you can use a fork and allow the icing to drizzle in lines across the scones once they are cooled.
- Set. Allow about 15 minutes for the icing to set before serving.
These blueberry white chocolate scones go well with coffee or cappuccino, hot tea, a glass of cold milk, or a breakfast smoothie. They are outstanding as is, but you can always choose to enjoy them with butter, jam, clotted cream, or honey.
Sometimes I serve mine with a small cup of fresh blueberries and whipped cream on the side for a lovely presentation.
You can keep these on the countertop in an airtight container for 1-2 days.
To prevent your scones from getting soggy, place a paper towel or thick napkin on the bottom of the container. Stack scones on the paper towel, then top with another paper towel or napkin before sealing the container.
However, with fresh fruit in the scones, I prefer to store them in an airtight container in the refrigerator for up to 5-7 days. Use the paper towel noted above for best results.
To freeze your scones, place them (uncovered) on a baking sheet and freeze them in a single layer. This should take about an hour for the scones to be fully frozen.
Once frozen, transfer them into a plastic freezer bag or storage container. Your scones will store frozen for up to 3 months.
Blueberry White Chocolate Scones
Blueberry White Chocolate Scones
- 2 ¼ cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups heavy cream
- 2 tablespoon lemon juice
- 2 teaspoon vanilla extract
- 1 ¼ cups blueberries (fresh or frozen)
- ½ cup white chocolate chips
- 1 cup confectioners' sugar
- 2 tablespoon lemon juice (plus zest if desired)
- 1 pinch salt (optional, to taste)
Blueberry White Chocolate Scones
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl or the bowl of your stand mixer, add the 2 ¼ cups all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon of salt. Whisk to combine then form a well in the center of your dry ingredients.2 ¼ cups all-purpose flour, ⅓ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt
- Add the 1 ½ cups heavy cream. 2 tablespoons of lemon juice, and 2 teaspoons of vanilla extract and mix into the dry ingredients until just combined. *Scones dough can be crumbly, it's OK!1 ½ cups heavy cream, 2 tablespoon lemon juice, 2 teaspoon vanilla extract
- Gently fold in the 1 ¼ cups of fresh or frozen blueberries and the ½ cup of white chocolate chips until evenly distributed in your scones dough.1 ¼ cups blueberries, ½ cup white chocolate chips
- Transfer the scones dough out onto a lightly floured working surface and pull the dough together to form a round ball. Press the dough down to shape a disc, then use a sharp knife to cut into 8 wedges or triangles.
- Transfer the cut scones to your prepared baking sheet leaving plenty of space between them for spreading, about 2 inches. Bake at 400°F (205°C) for 15 minutes or until the bottoms are lightly golden brown but the scones are still pale.
- Remove the scones from the oven when done and allow to cool slightly on the baking sheet, about 5 minutes. Transfer them to a wire cooling rack to cool completely before icing.
- In a small bowl combine the 1 cup confectioners's sugar with 2 tablespoons of lemon juice until smooth. Adjust the consistency as needed - add more lemon juice, water, or milk to thin the icing and add more confectioners' sugar to thicken the icing. Add a pinch of salt to taste if too sweet.1 cup confectioners' sugar, 2 tablespoon lemon juice, 1 pinch salt
- Spread the icing on the scones from the center and push it outward using the back of your spoon. Or use a fork and allow the icing to drizzle in lines across the scones once they are cooled. Allow about 15 minutes for the icing to setup before serving.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Hmmmm……something definitely wrong. Batter was not crumbly, but rather soupy. Had to keep adding flour to be able to shape it, but even then almost impossible to cut.
I have 50 years baking experience.
Angela @ BakeItWithLove.com says
I'm looking at the recipe, those are the amounts I used. However, the liquid ratio seems higher than my typical scone recipe (where I would start with 3/4 cup liquid). I'll retest and share results (and make edits!). Thanks for sharing your results, Barbara. 🙂