Blueberry White Chocolate Scones
"Everyone asks for this recipe. The white chocolate adds a surprise sweetness to these blueberry scones. I have also substituted cranberries for the blueberries on occasion and they are great as well. Depending on your oven, you may want to broil for the last minute to ensure that the tops are golden brown."
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
9 scones
- Serves:
- 9
ingredients
- 2 1⁄4 cups flour, sifted
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 1⁄4 cup sugar
- 1⁄4 cup chilled unsalted butter, cut into small pieces
- 1⁄2 cup white chocolate chips
- 1 cup blueberries
- 3⁄4 cup buttermilk, plus
- 2 tablespoons buttermilk
- 2 tablespoons white sugar
directions
- Combine flour, baking powder, salt and sugar.
- Cut butter into small pieces on floured surface.
- Add to dry mixture and mix with pastry cutter until crumbly.
- Add white chocolate and blueberries and toss with flour mixture.
- Add buttermilk and mix until ingredients hold together.
- Place dough mixture on floured surface and pat into a 9 X 9 square.
- Cut into thirds.
- Cut each third into three triangles and place on cookie sheet.
- Lightly dust each scone with white sugar.
- Bake at 375 for 10 minutes.
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Reviews
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These are "to die for"...crusty and golden brown on the outside...moist and tender inside. The flavour is incredible. I altered the recipe slightly: used white chocolate chunks instead of chips; added about 1 tsp. grated orange rind to the dry ingredients; and made a thin glaze by combining 3/4 cup confectioner's sugar, about 1 tsp. grated orange rind and approx. 2 Tbsp. orange juice (enough to make a thin icing). I wasn't sure about the buttermilk measure and put the 3/4 cup plus the 2 Tbsp. in the dough. Perhaps the 2 Tbsp. were to brush on the scones before baking? I brushed the scones with buttermilk before putting them in the oven, which gave them a lovely colour. I had to bake them for about 15 minutes. I took them into work and my co-workers said I should be selling them! Thanks for a wonderful recipe. -
I really thought I had reviewed this before. This is the only scone recipe I've ever made, and there's no reason to try any other. I find them easy to make, delicious, and quick. They are probably sweeter than most other scones, but I like them just the way they are. Thanks for a great recipe! -
really tasty! -
These were delicious, and the white chocolate was a wonderful addition. I used my scone pan, and it made 16 scones. I used frozen blueberries, but I am sure fresh blueberries would be even better. I plan to freeze most of them - at least the ones that make it to the freezer. I did cook them about 5 minutes longer than specified. They were moist and crumbly - perfect! -
Too wet and sticky... I followed the instructions exactly but my mix came out very damp and sticky. It was hard to shape into the 9x9 square and even harder to cut. After 10 minutes in the oven it still looked raw so I added some extra cooking time (16 minutes in all). In the end the final product had a nice aroma and a pleasant taste, but I found it very un-scone like. It was way too flat, moist and dense. It had the texture and consistency of a chewy cookie rather than a scone. I guess I'm used to dryer and fluffier scones (more biscuit like). Too me it is not a scone unless I can cut in half and slather it with clotted cream.
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Tweaks
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Once upon a time, I bought a scone in a cafe. I ate this scone, and it was so very dry and crumbly and I had nothing to drink. My mouth was dry for hours afterwards. So, I decided that I do not like scones and decided to not eat another since that first one I had was so dry and crumbly and flavorless like cardboard and the experience was so traumatic. However, I decided to try this recipe- in hopes that I might be able to make a better scone than I had in that cafe... well, I did! I'm glad I tried this recipe, these scones are very tasty! Lots of flavor from the blueberries and white chocolate. Mine turned out a bit sweet, but the white chocolate chips I have (Trader Joe's brand) are quite sweet themselves, which I think is the problem. I made 2 substitions that I usually make when I make baked goods- I substituted the white flour for whole wheat pastry flour and the sugar for Sucanat (in the scones, I used turbanado on top)- worked very well. I added 3/4 cup buttermilk to the dough, and decided that it was moist enough. I went with sadielady's speculation and used the remaining 2 Tbs to brush the scones before sprinkling them with the sugar. Worked very well. I had a little problem with the blueberries leaking their color like Leominster Lee, but I don't know that flouring them would help since you add them to the flour and that essentially flours them. My dough was a little blue-ish, but the final product baked up a lovely golden brown. Easy to make and absolutely delicious- just like sadielady said, they are delightfully crusty on the outside and moist and tender inside with wonderful kicks of blueberry and white chocolate flavor. Thanks, Martha for teaching me how wonderful a scone can be! -
These are "to die for"...crusty and golden brown on the outside...moist and tender inside. The flavour is incredible. I altered the recipe slightly: used white chocolate chunks instead of chips; added about 1 tsp. grated orange rind to the dry ingredients; and made a thin glaze by combining 3/4 cup confectioner's sugar, about 1 tsp. grated orange rind and approx. 2 Tbsp. orange juice (enough to make a thin icing). I wasn't sure about the buttermilk measure and put the 3/4 cup plus the 2 Tbsp. in the dough. Perhaps the 2 Tbsp. were to brush on the scones before baking? I brushed the scones with buttermilk before putting them in the oven, which gave them a lovely colour. I had to bake them for about 15 minutes. I took them into work and my co-workers said I should be selling them! Thanks for a wonderful recipe.
