Thursday, July 21, 2011

Blueberry and White Chocolate Scones

I really like scones. Like…I really just like scones.  They’re so simple, and not fussy.  They’re just scones.  Simple and uncomplicated…perfect for breakfast.  A plain old raisin scone served warm with a little bit of butter seems like such a perfect way to begin an uncomplicated and carefree day.

I was clearly just not in that frame of mind when I made these scones.  Replace the raisins with blueberries for more excitement and add white chocolate chunks for a more decadent feel and you have yourself quite a special scone…mmm, so good.  They’re slightly fussy without being overly pretentious, so this recipe worked for me.  I wanted to be just a bit more adventurous for breakfast, and these scones did the trick. 

The original recipe called for 1½ cups of raspberries, so I substituted the same amount of blueberries instead.  This may or may not have been a good thing.  There were so many berries, that they all spilled out during the baking process, making the scones look a little less attractive than they could have looked, but that was ok. I got a blueberry (several actually) in every bite, and that was what counted.  Who cares if they don’t look super pretty…they still tasted pretty darn good.  Just add the amount of berries you want to suit your liking.  No one will know if the berries come out of the scones while baking…you’ll have eaten all of them before anyone even notices. 

The key to a good scone is to use cold butter, as cold as possible.  This is why freezing the butter and using a box grater is so important, because it helps to ensure that the scones have a nice texture to them.  Don’t skip out on this step!

Blueberry and White Chocolate Scones
Adapted from PickyCook


·      8 tablespoons butter (frozen, and grated on a box grater)
·      1 cup blueberries, frozen (depends on your preference, I added more berries)
·      ½ cup milk
·      ½ cup sour cream
·      2 cups all-purpose flour
·      ¼ cup sugar
·      2 teaspoons baking powder
·      ¼ teaspoons baking soda
·      ½ teaspoon salt
·      zest of one lemon
·      ½ cup white chocolate chunks
·      2 tablespoons melted butter
·      sugar (for sprinkling over the top)


Position a rack in the middle of the oven, and preheat to 425° F.  Line a baking sheet with parchment paper or a silicone liner.

Leave the grated butter and berries in the freezer until they are ready to be used.  Whisk together the milk and sour cream in a bowl, and refrigerate until needed.

In a large bowl, combine the flour, ¼ cup sugar, baking powder, baking soda, salt, and lemon zest.  Add the frozen butter to the dry ingredients, and mix gently with fingers until everything is evenly coated and mixed.

Add the milk mixture, and fold in with a spatula until the mixture is just combined.  With the help of a spatula, transfer the dough to a very well floured work surface, and with floured hands, knead the dough 6-8 times, maximum, just until the dough begins to hold together in a ball.  Add flour as needed to prevent the dough from being too sticky.

With a floured rolling pin, roll the dough into a 12-inch square.  Fold the dough into thirds (resembles a business letter), using a bench scraper to help remove the dough from the work surface if it sticks.  Fold the dough into thirds again so that it forms a 4-inch square.  Transfer the dough to a floured plate, and chill in the freezer for about 5 minutes.

Remove the dough from the freezer and place on a floured work surface.  With a floured rolling pin, roll the dough once more into a 12-inch square.  Sprinkle the blueberries and white chocolate chunks evenly over the surface of the dough, and press down on them slightly so they become part of the dough.  Use a bench scraper to loosen the dough from the work surface, and roll the dough into a tight log.  Lay the seam-side down, and cut the log into 8 equal triangles using a sharp, floured knife.  Transfer the triangles to a the prepared baking sheet.

Brush the tops of the scones with melted butter and sprinkle with sugar.  Bake in the oven until the tops and bottoms are golden brown, about 20 minutes.  Transfer to a wire rack to cool slightly before serving.


  1. would it be possible to make the dough beforehand and leave it in the fridge/freezer so you can just pop them in the oven the next morning?

    1. sorry I am responding so late, things at school have been pretty hectic! anyway, i think that you can definitely freeze or refrigerate the scone dough to bake at a later time. they might not bake up as tall as freshly baked scones, but they should be ok. just shape the scones as normal and tightly wrap in foil (save the melted butter and sugar topping for when you're about to bake them). take them out of the freezer when you begin to preheat the oven, add melted butter and sugar, and then bake until they begin to brown. hope this helps!


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