Blueberry White Chocolate Scones
10x 3-inch (7.5 cm) scones
About this Recipe
Recipe from Set for the Holidays
Appetite for Random House, 2018
Scones are one of my favourite foods to bake all year, not just at holiday time, but the combination of blueberries and white chocolate has somehow always felt festive to me.
- 2 1⁄4 cups (335 g) all-purpose flour 3 Tbsp (25 g) icing sugar
- 2 tsp baking powder
- 1⁄4 tsp fine sea salt
- 1⁄2 cup (115 g) cold unsalted butter, cut into pieces
- 1⁄2 cup (125 mL) cold 2% milk
- 1 large egg, separated
- 1 tsp vanilla bean paste
- 1⁄2 cup (85 g) white chocolate chips
- 1⁄2 cup (80 g) dried blueberries
- Granulated, turbinado or sanding sugar, for sprinkling
If making these ahead, here are 2 great options:
- Make the dough the day before, cut out the scones and chill overnight, well wrapped. Bake them straight from the fridge.
- Or, freeze the unbaked scones, in an airtight container, for up to 3 months. Thaw on a baking tray for 20 to 30 minutes, then bake as directed above.
Step by Step Instructions
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Sift the flour, icing sugar, baking powder and salt into a large mixing bowl. Add the butter and, using a pastry cutter, 2 butter knives or your fingertips, work it in until large pieces are no longer visible.
Scoop up small handfuls of dough and flatten the butter pieces by rubbing them between your palms—do this 6 to 8 times (to build in flakiness).
Whisk the milk with the egg yolk (reserve the white) and vanilla bean paste and add all at once to the flour mixture. Stir just until the liquid no longer drips, but the dough has not come together fully.
Turn out the dough onto a clean work surface and flatten it a bit with your hands.
Sprinkle any dry crumbles and roughly one-third of the chocolate chips and blueberries on top.
Fold the dough in half and flatten again, repeating with the crumbs that fall away and half of the remaining chocolate chips and berries. Repeat again with the remaining chocolate chips and berries and then flatten the dough into a disc about 1 inch (2.5 cm) thick.
Use a 3-inch (7.5 cm) round cutter to cut out scones. Gather together the leftover scraps of dough, reshape them into a disc about 1 inch (2.5 cm) thick and repeat (you will likely only have to re-roll once).
Place the scones on the prepared baking tray, 2 inches (5 cm) apart. Brush the tops with the reserved egg white, lightly whisked, and sprinkle with sugar.
Bake for about 16 minutes, until they have browned evenly on the bottom and lightly on top. Transfer the scones to a wire rack to cool.