These Blueberry White Chocolate Scones are the perfect brunch or breakfast recipe for lazy Sundays, Mother’s Day or Easter!
Ah, scones. Probably one of the most underrated breakfast or afternoon treats in America. These Blueberry White Chocolate Scones are fluffy on the inside and crisp on the outside. Then topped with a Lemon Glaze that pulls the entire pastry flavor together these will be a new must-make recipe for any brunch occasion. Scones are a bit more work than your average muffin or cookie recipe, but they are so much better and in my opinion a little more fancy and special. So fire up the tea kettle and get ready to enjoy a delicious sweet treat!
What Do You Need To Make Blueberry White Chocolate Scones?
The kitchen tools you will need for this recipe are:
- A Large and Small Bowl
- A Cookie Sheet and Parchment Paper
- A Cheese Grater, Pastry Cutter or Sharp Knife
Tips For The Best Blueberry White Chocolate Scones
- Don’t Overwork the Dough: When combining the liquids in with the dough try your best to mix until just combined. Over-mixing will lead to the scones being dense, and no one wants that.
- Let Them Chill: To get scones to have that light and airy inside and crisp outside you will need to let the dough chill. The scones come out the best when the dough is cold going into the oven. To chill place the cut dough into the freezer for 30 minutes, or the fridge for 2 hours or overnight. Personally, I like the freezer method because it is the fastest.
Can I Make the Dough Ahead of Time?
Yes, you can. You can make the dough the day before and and cover and refrigerate overnight. Next, shape the dough the next day when ready to bake.
Can I Freeze This Recipe?
Yes, the cooked un-glazed scones can be frozen for up to 3 months. When you are ready to eat them thaw in the fridge overnight and then reheat the glaze.
How Long Do Scones Stay Fresh?
These scones will stay fresh in the fridge for up to 3 days. See above tip for freezing for a longer shelf life.
Can I Use a Different Kind of Fruit?
Sure! Some other great options are blackberries, raspberries, strawberries or cherries. Obviously using a different fruit will change the flavor from the original recipe.
Can I Use This Recipe for Mini Scones?
Yep! To make these scones small shape two equal circles of raw dough instead of one. Then cut each circle of dough into 8 even triangles for a total of 16 scones. To bake them cut the bake time down to 15 minutes, or until golden brown on the top.
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Blueberry White Chocolate Scones with Lemon Glaze Recipe
Blueberry White Chocolate Scones with Lemon Glaze
- 1 Cup Powdered Sugar
- 2 Tbsp Milk
- 1 Tbsp Lemon Juice
- Zest of One Lemon
Blueberry White Chocolate Scones
- Combine flour, sugar, baking soda, baking powder, and salt in a large bowl and whisk to combine. Cut in the butter using a pastry knife or cheese grater and use your hands to combine.
- Add in buttermilk, milk, and vanilla extract and mash and stir until just combined. Try not to over-mix, the dough should be crumbly. Fold in blueberries and white chocolate chips until just combined.
- On a floured surface form dough into a circle. Use a sharp knife to cut the dough like a pizza into 8 triangles. Place each scone on a parchment paper lined cookie sheet.
- Chill the dough in the freezer for 30 minutes or the fridge for 2 hours. The scones come out best if the dough is cold going into the oven. While the dough is chilling preheat the oven to 400 degrees.
- Once the scones are chilled brush the tops with additional buttermilk and cook on the center rack for 25 minutes or until the tops are golden brown. Let cool and top with Lemon Glaze.
- Combine all ingredients into a small bowl and whisk together until combined. The glaze should be the consistency of heavy cream. Add additional powder ed sugar or milk to reach your desired consistency. Drizzle over the cooked scones once they are cooled.
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