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.
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
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.