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!
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Instructions
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.
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!
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.
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.
Lemon 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.
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.
Notes
Your best scones will result from chilling the dough once it is cut and transferred to a baking sheet. Chill in the freezer for 30 minutes, or in the refrigerator for up to 2 hours.Once chilled, add about 10 minutes to the baking time for perfectly fluffy scones.