Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Blueberry & White Chocolate Scones

Blueberry & White Chocolate Scones

Breakfast, Brunch, Cake, CookiesTove Balle-PedersenComment
Blueberry & White Chocolate Scones

Blueberry & White Chocolate Scones

I love scones, especially when they are light and fluffy. Maybe it’s wrong, to talk about a light scone, given they contain a lot of butter and cream 😁 But these feel very light.

Makes 8 scones.

Ingredients:

  • 300 g all-purpose flour

  • 50 g sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 teaspoon vanilla bean paste

  • 60 g butter, salted and room temperature

  • 150 g blueberries

  • 125 g white chocolate, coarsely chopped, I used Valrhona

  • 190 ml heavy whipping cream + extra for brushing

  • 1 egg

  • coarse sugar for sprinkling

Directions:

Add the dry ingredients and the vanilla in a mixing bowl. Add the butter and mix the butter into the dry ingredients with your hands or the paddle attachment (flat beater), until the mixture is coarse and crumbly. Gently mix in the blueberries and chocolate. Place the mixture in the refrigerator for 30-40 minutes to cool completely.

Preheat the oven to 355℉ (180℃), and line a baking sheet with parchment paper.

Whisk the egg into the heavy whipping cream. Pour the mixture into a well in the cooled dry ingredients. Gently mix the dough with a fork, until just mixed together. Be careful not to overmix. Pour the dough out onto a lightly floured surface. Use your finger to gently press the dough into a disc 8-inch (20 cm) in diameter and about 1-inch (2.5 cm) thick. Slice the disc into 8 wedges, and place them on the prepared baking sheet about 1-inch apart. Brush each wedge with cold cream, and sprinkle with sugar.

Bake the scones for 22-25 minutes until they a light golden.

Let the scones cool for about 15 minutes before sinking your teeth into them.

Enjoy!