Whether you enjoy these blueberry white chocolate scones for a sweet breakfast or brunch, or for a morning or afternoon tea, you’ll love the burst of flavour in every bite. Blueberries, white chocolate chips and lemon are a winning combination.
Why you’ll love it
These blueberry white chocolate scones have it all going on – flavour, texture and indulgence all in one bite. While I grew up with traditional English scones, I would never pass up one of these chunky American style scones.
Gorgeously rustic, the plump blueberries, lemon and creamy white chocolate are a match made in heaven.
Ingredients you’ll need
This scone recipe has a collection of super simple ingredients you can easily find at your local grocery store.
Detailed quantities and instructions in the recipe card below.
- Blueberries: Use fresh blueberries in this recipe. Make sure they’re plump and firm. If you really want to use frozen berries, use them while still frozen and dust them in a tablespoon of flour before adding to the mix.
- White chocolate: Use white chocolate chips or take your favourite white chocolate bar and chop it into chunks.
- Flour: Just plain flour / all-purpose makes up the bulk of the dry ingredients.
- Icing sugar: Also known as powdered sugar, icing sugar blends into the dry ingredients easily and just lightly sweetens these scones.
- Baking powder: Baking powder will help you get the rise you want.
- Butter: Use unsalted butter so you can control the salt content.
- Yoghurt: I use a plain natural yoghurt added with a little water in these scones to give them an extra tender texture. You can swap both the yoghurt and water for buttermilk instead.
- Lemon: Lemon zest is used in the scones and lemon juice in the icing on top.
- Salt: You just need a touch of salt to balance out the flavours.
How to make blueberry scones
These easy blueberry scones are just that – easy! You simply mix everything in a bowl then cut and bake. It really doesn’t get easier to get a delicious treat ready to go with your cuppa.
Detailed instructions in the recipe card below.
- Dry ingredients: First you whisk together dry ingredients in a large mixing bowl. Add the butter (photo 1) and use a pastry cutter or your fingertips to cut it into the flour.
- Add-ins: Add the blueberries and white choc chips, then mix them to combine (photo 2).
- Wet ingredients: Combine yoghurt and water (photo 3), then add it to the bowl with lemon zest (photo 4). Fold it through gently, being careful not to crush the blueberries, until you have a thick sticky dough.
- Shape & bake: Shape the scone dough into a disk about 1 ½ inches thick, then cut into 8 wedges, using a sharp knife as if you were slicing a cake and gently pull apart (photo 5). Brush the tops with a little of the reserved yoghurt (photo 6) and bake for 20 minutes until turning golden brown on top.
- Lemon icing: Mix together the lemon juice and icing sugar until you have a thick but runny glaze and pour it over the baked scones. The icing will drizzle down the sides of the scones.
- Serve: These are great served warm with the icing dripping down the side but you can also eat them at room temperature. If you’re going to serve them at room temperature, save the icing until you serve so that it stick to the top.
Tips and tricks
Although these are easy to make, it’s worth noting that you don’t overwork the dough. Be as light with it as you can and don’t blend the butter completely into the flour – you still want to see very small pieces. This will allow your scones to puff up nicely and have that layered texture we love.
Can these scones be frozen
Technically, you could freeze these, unbaked ready for when you want one, however just note the blueberries may release a lot more liquid this way so the texture will change slightly. Freeze for up to 2 months.
You can make the dough 1-2 days ahead and store it in the fridge until you’re ready to bake them too.
Aside from the flavour, another wonderful thing about these blueberry white chocolate scones is how tender and moist they stay even after 2 days.
You can store them in an airtight container, for 24 hours at room temperature but any longer that, it’s best to chill leftover in the fridge for 3-4 days.
If you try this white chocolate blueberry scones recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
More recipes you’ll love
- Cherry scones
- White Chocolate Cranberry Scones
- Lime Coconut Scones
- Blueberry Orange Muffins
- Blueberry Lemon Yoghurt Cake
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- 325 g plain (all purp) flour (2 1/2 cups / 11.5oz)
- 35 g icing (powdered) sugar (¼ cup / 1.2oz)
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- zest of 1 medium lemon
- 57 g unsalted butter, cold and grated (2 oz / ½ stick)
- ½ cup white chocolate chips (90g / 3.2oz)
- 1 cup fresh blueberries (200g / 7oz)
- ¾ cup plain natural yoghurt (180ml)
- ⅓ cup water (80ml)
FOR THE ICING
- 1 ½ tablespoons lemon juice (notes 1)
- 1 cup icing (powdered) sugar
For best results, always weigh ingredients where a weight is provided
- Preheat the oven to 200C / 395F / 180C fan forced. Line a large baking tray with baking paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Add the cold grated butter and using a pastry cutter or your fingertips, work the butter into the flour until you just have very small pieces visible. Be careful not to melt it or work it completely into the flour.
- Add the chocolate chips and ¾ cup of blueberries and give it a quick mix.
- Combine the yoghurt and water in a cup, set aside 2 teaspoons and pour the rest into the mixing bowl. Add the lemon zest and gently stir and fold through with a spatula until you have a very stiff, chunky dough. Try not to crush the berries.
- Turn the dough out onto a lightly floured surface and gently press it out to a smoothish disk about 1 ½ inches thick.
- Transfer it to the baking tray and cut into 8 triangles as if you were slicing a cake. Gently pull the slices slightly apart. Brush all over with the reserve yoghurt mix and dot the reserved blueberries over the tops, gently pressing them in here and there.
- Bake 20 minutes or until turning golden on top.
- Remove from the oven and let them cool 10 minutes before adding the icing.
FOR THE ICING
- In a small bowl, mix together the lemon juice and icing sugar (add more sugar to thicken or more lemon juice to loosen it). Once it’s a thick but pourable consistency, pour it over the scones. Serve immediately.
- Tablespoons: I use a standard Australian 20ml tablespoon (equals 4 teaspoons worldwide).
- Weighing: For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Oven temp: All ovens vary, make sure to check your bakes 2-3 minutes before the recipe suggests.
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