These white chocolate blueberry scones are tender and moist with each bite bursting with blueberries and white chocolate.
Course Breakfast
Keyword blueberries, blueberry white chocolate scones, scones, white chocolate
Servings 8scones
Author Tasia ~ TwoSugarBugs
Ingredients
For the scones
2cupsall purpose flour
¼ cupbrown sugar
¼ cupgranulated sugar
2 ½ teaspoonsbaking powder
¾teaspoonground cinnamon
¼ teaspoonnutmeg
½teaspoonsalt
½cupbutterfrozen and grated
½cupheavy cream
1largeegg
1teaspoonpure vanilla extract
¾cupfresh blueberries
¾cupwhite chocolate chips
coarse sugaroptional
For the glaze
¼ cupwhite chocolate chips
2 tablespoonsheavy cream
Instructions
For the scones
Preheat the oven to 400 degrees F. Place a silicone baking mat or parchment paper on a baking sheet and set aside.
In a large bowl whisk flour, both sugars, baking powder, cinnamon, nutmeg and salt. Set aside
Grate frozen butter. I find it helpful to place a piece of parchment or wax paper under the grater. This makes it easier to lift the grated butter and add it to the dry ingredients.
Add grated butter to dry ingredients. Using a pastry cutter or fork combine until it looks like coarse meal.
Whisk heavy cream, egg and vanilla and then add to dry ingredients. Using a spatula, lightly combine the wet and dry ingredients. Working the dough as little as possible.
Gently fold in the blueberries and white chocolate chips.
On a lightly floured surface (or straight onto your prepared baking pan) gently form the dough into a ball and flatten into an 8 inch circle. Cut into 8 equal scones. Separate the scones and brush each scone with a light bit of heavy cream. If desired, sprinkle with coarse sugar.
Bake on a prepared baking sheet for 20-25 minutes, until tops are lightly golden.
Make the white chocolate glaze while they are cooling.
For the glaze
Add ¼ cup of white chocolate chips to a small bowl. Heat 2 tablespoons of heavy cream until simmering, then pour over white chocolate chips. Allow the heat of the cream to melt the chips and then stir until a nice smooth consistency.
Drizzle the glaze over the cooled scones.
Notes
Scones are best enjoyed when fresh, but will keep at room temperature for 1-2 days.Scones do freeze well. Allow to defrost overnight in the refrigerator and then warm to your liking before serving.