These blueberry white chocolate scones are an irresistible brunch or afternoon tea treat. Perfectly light and tender scones loaded with white chocolate chips and fresh blueberries and topped with a lemon glaze.
57gunsalted butter, cold and grated (2 oz / ½ stick)
½cupwhite chocolate chips(90g / 3.2oz)
1cupfresh blueberries(200g / 7oz)
¾cupplain natural yoghurt(180ml)
FOR THE ICING
1 ½tablespoonslemon juice(notes 1)
1cupicing (powdered) sugar
mixing bowl and silicone spatula
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.