Soft Blueberry White Chocolate Scones

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Jump to RecipeBlueberry white chocolate scones on a baking sheet.

I wanted to create a scone recipe that was soft and sweet without being too dry. This white chocolate blueberry scones recipe is it! It has enough moisture to keep it from drying out but it still has the flaky scone texture you'd expect. I haven’t always been a scone lover but these changed my mind. They are a twist on a classic scone and such a delicious treat.

Ingredients and Substitutions

  • Sour Cream: To keep these scones moist, adding sour cream really helps! You could also use yogurt instead. If you want them to be a little flakier and less moist, only use 1/4 cup of sour cream.
  • Milk: You can use any type of milk. If you want to make them extra rich your could even use heavy cream.
  • Flour: This recipe uses a mix of all purpose and almond flour. The almond flour gives it a great texture and a hint of almond flavor.
  • Baking Powder and Soda: This will help the scones rise in the oven. Make sure not to skip these ingredients!
  • Sugar: This recipe uses granulated sugar. I think that works best in these scones since it mixes well into the dough. I add a little bit of corses sugar to the top to get the crispy top.
  • Butter: Use unsalted butter and make sure to use cold butter in the recipe. I cut it up into 1/2-inch cubes before adding it to the dough.
  • White Chocolate Chips: You can use white chocolate chips or a white chocolate bar cut into pieces. The white chocolate is a nice sweet accent in the scones.
  • Blueberries: I like to use fresh blueberries but you can also use frozen blueberries. Don’t thaw them before using, just add them in frozen. Just remember the more you mix the more the blueberry color will spread throughout the scone batter. The color bleeds more with frozen berries than it does with fresh.
  • Egg: This recipe calls for 1 egg to do an egg wash on the scones before baking. You could also use cream or milk to get a similar result.
Blueberry white chocolate scone on a plate.
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Tips for Making the Best Scones

To get the best results while making these blueberry white chocolate scones follow these few tips.

  • Don’t Over Mix: You want your scones to be flaky. If you mix too much, gluten will start to form and it becomes a tougher dough.
  • Keep Everything Cold: You want the butter to be very cold when adding it to the other ingredients. It will warm up slightly when you start using your hards to combine. That it why I have you place them on the baking tray in the freezer for 20 minutes before baking. You want that butter to be cold so it doesn’t all melt out of the scones right when you put it in the oven. A few tips to keep things cold, you can use a pasty cutter instead of your hands when cutting in the butter. You could also freeze the butter and use a box grater to break up the butter and then just add the grated butter to the flour mixture. Most of the time I make them with my hands and it does just fine.
  • Remember to Fold Your Dough: When you are shaping the scone dough into one large piece I have a step to fold it onto itself. This will help you get those flaky layers like a biscuit. I have you fold the dough in half about 3 times.
  • Use Your Hands: When shaping your scone into one large piece I have found it easiest to use your hands. Using a rolling pin smashes the berries very easily. You want to be a delicate as you can.

Other Blueberry Recipes You Might Enjoy

Close up of 2 blueberry scones on a baking sheet.

I hope you enjoy these blueberry white chocolate scones! These are one of my favorite breakfast treats or sweet snack to make during blueberry season. Let us know if you make them and tag us @sigsbeestreet.

Soft Blueberry White Chocolate Scones

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Blueberry white chocolate scones on a baking sheet.
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  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 2 cups (250g) all purpose flour
  • 1 cup (100g) almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup (70g) granulated sugar
  • 1/2 cup butter (1 stick), cold cut into cubes
  • 1/2 cup white chocolate chips
  • 2 cups of blueberries
  • 1 egg, for egg wash
  • turbinado sugar, for topping


  1. Line a baking sheet with parchment paper or a silicone mat.
  2. In a small bowl, mix together the wet ingredients (sour cream, milk, and vanilla).
  3. In a large bowl, mix together the dry ingredients (flours, baking powder, soda, salt, and sugar).
  4. Add in the cold cubbed butter to the flour mixture and cut in the butter until is it coated and broken down into pea sizes. Do this by hand or with a pastry cutter.
  5. Make a well in the center of the flour mixture and add in the milk mixture, chocolate, and blueberries. Mix until a shaggy dough has formed.
  6. Tip the dough onto a work surface and start incorporating everything together with your hands. Try not to over mix.
  7. When the dough is in one large piece, fold it in half a couple of times. This will help create those flaky layers. Then shape it into a rectangle that is about 9x6 inches and about 1-in thick.
  8. Slice the scone dough into 8 pieces and place scones on the prepared baking sheet. Put in the freezer for 20 minutes to harden slightly. During this time heat oven to 375°F.
  9. When you are ready to bake, brush over the egg wash and sprinkle with sugar.
  10. Bake for 22-27 minutes, until golden brown.


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