Delicious Blueberry White Chocolate Scones with Zesty Lemon Glaze: Your Ultimate Brunch Recipe
These homemade Blueberry White Chocolate Scones are the quintessential sweet treat, perfect for elevating any lazy Sunday breakfast, Mother’s Day brunch, or Easter celebration! With a fluffy interior and a perfectly crisp exterior, these scones are generously studded with bursts of fresh blueberries and creamy white chocolate chips, all brought together with a vibrant Lemon Glaze. The versatile scone dough can be easily frozen for future baking, prepped ahead of time, or even transformed into delightful mini scones for a charming presentation.
Ah, scones. In the realm of breakfast, brunch, and afternoon tea treats, they often don’t receive the widespread appreciation they truly deserve, especially in America. But one bite of these exceptional Blueberry White Chocolate Scones, and you’ll understand why they are a must-try. Each scone offers an irresistible contrast: delightfully fluffy and tender on the inside, giving way to a wonderfully crisp and golden-brown crust on the outside. The vibrant, juicy blueberries burst with flavor, perfectly complemented by the sweet, creamy notes of white chocolate chips. To elevate this pastry to perfection, a bright and zesty Lemon Glaze is generously drizzled over each scone, harmonizing all the flavors and leaving a refreshing citrus finish. This combination is simply divine, making these scones an unforgettable experience.
This recipe for homemade blueberry lemon scones is destined to become a staple for any celebratory brunch or a special weekend morning. While scones might involve a touch more effort than your everyday muffin or cookie recipe, the reward is undeniably greater. They possess a unique charm and elegance that sets them apart, feeling a little more sophisticated and indulgent. The superior taste, texture, and overall experience make the extra steps entirely worthwhile. So, whether you’re hosting a gathering or simply treating yourself to a luxurious moment, ignite your tea kettle, prepare a fresh pot, and get ready to savor the warm, fragrant goodness of a delicious blueberry and white chocolate scone. This easy dessert recipe will quickly become your new family favorite, bringing joy to every occasion.
Essential Kitchen Tools for Perfect Scones
Having the right tools on hand can make all the difference in achieving bakery-quality scones. While you don’t need a gourmet kitchen, a few key items will streamline your baking process and help you create these delightful blueberry white chocolate scones with ease.
- A Large and Small Bowl: You’ll need a large bowl for mixing your dry ingredients and incorporating the butter, ensuring plenty of room for proper handling. A smaller bowl will be ideal for preparing the lemon glaze.
- A Cookie Sheet and Parchment Paper: Parchment paper is essential for preventing sticking and ensuring even baking, making cleanup a breeze. A sturdy cookie sheet provides the perfect surface for baking your scones.
- A Cheese Grater, Pastry Cutter or Sharp Knife: These tools are crucial for cutting cold butter into the flour mixture, a technique that creates the flaky texture characteristic of excellent scones. A pastry cutter is ideal, but a cheese grater or two forks work well too. A sharp knife is also needed for shaping and cutting your scone dough into neat wedges.
Key Ingredients for Your Blueberry White Chocolate Scones
The magic of these incredible scones lies in a combination of simple yet high-quality ingredients. Each component plays a vital role in achieving the desired taste and texture. Ensure your ingredients are fresh and measured accurately for the best results.
- All-Purpose Flour: The base of our scone dough, providing structure.
- Granulated Sugar: Adds sweetness to the scones and contributes to their tender crumb.
- Baking Powder and Baking Soda: These leavening agents work in harmony to give the scones their signature rise and airy texture.
- Salt: A pinch of salt balances the sweetness and enhances all the other flavors.
- Cold Unsalted Butter: Absolutely essential for flaky, tender scones. Keeping it cold is key to preventing it from fully incorporating into the dough, creating pockets of steam during baking.
- Milk and Buttermilk: Buttermilk adds a delightful tang and helps tenderize the dough, while a little regular milk ensures the right consistency. Don’t forget extra buttermilk for brushing!
- Vanilla Extract: Provides a warm, aromatic depth to the flavor profile.
- Fresh or Frozen Blueberries and White Chocolate Chips: The stars of the show! Juicy blueberries and creamy white chocolate create an irresistible flavor pairing within these soft, fluffy pastries.
How to Bake Perfect Blueberry White Chocolate Scones
Creating these light and tender Blueberry White Chocolate Scones with a delightful Lemon Glaze is a rewarding process. Follow these detailed steps to ensure perfectly baked scones every time.
Making the Dough for Blueberry White Chocolate Scones: The Foundation of Flakiness
- In your large mixing bowl, combine all the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Use a whisk to thoroughly combine them, ensuring the leavening agents are evenly distributed throughout the flour mixture. Set this dry mixture aside.
- The next crucial step is incorporating the butter. Take your *very cold* unsalted butter (this is non-negotiable for tender, flaky scones) and cut it into small pieces, or use a cheese grater to shred it directly into the dry ingredients. Then, using a pastry cutter, two forks, or even your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Avoid overworking it; the goal is to keep the butter cold and distinct from the flour.
- Now, add the wet ingredients: buttermilk, milk, and vanilla extract. Gently mash and stir the mixture with your hands or a spoon until just combined. The key here is to **DO NOT OVER MIX** the dough. Overworking the dough develops the gluten, which will result in tough, dense scones rather than light and airy ones. The dough will still appear somewhat crumbly, and that’s perfectly normal and desired.
- Finally, gently fold in your fresh or frozen blueberries and white chocolate chips. Mix them in until they are just evenly distributed throughout the crumbly dough. Again, be mindful not to overmix at this stage. The finished scone dough will indeed be crumbly, a sign that you’re on the right track for excellent texture.
Cutting, Chilling, and Baking the Blueberry Lemon Scones: Achieving Crisp Perfection
- Lightly flour a clean work surface. Take the finished, crumbly dough and gently bring it together with your hands, forming it into a neat circle, approximately one inch thick. Handle the dough as little as possible to maintain its tender quality.
- Using a sharp knife, cut the dough circle into 8 equal wedges, similar to how you would slice a pizza. Carefully transfer each scone wedge onto a cookie sheet lined with parchment paper, spacing them out evenly.
- This chilling step is vital for the scone’s texture. Let the cut scones chill in the fridge for at least 2 hours, or for a quicker method, place them in the freezer for 30 minutes. This helps the butter firm up again, which is crucial for achieving that desired fluffy inside and crisp outside during baking.
- Once the scones are thoroughly chilled, lightly brush the tops of each scone with a little extra buttermilk. This promotes a beautiful golden-brown crust. Preheat your oven to 400 degrees F (200 degrees C) and bake the scones for 20-25 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
- Allow the blueberry and white chocolate scones to cool slightly on the baking sheet before transferring them to a wire rack. Once cooled, prepare and generously top them with the luscious Lemon Glaze. The combination of warm scone and cool glaze is irresistible!
Pro Tips for Baking the Best Blueberry White Chocolate Scones
Achieving perfect scones consistently involves a few key techniques. These pro tips will guide you to light, flaky, and utterly delicious results every time you bake these blueberry white chocolate scones.
The Secret Weapon: Cold Butter in Scones
The single most important factor for truly flaky and tender scones is **cold butter**. When butter is cold, it doesn’t fully blend into the flour mixture. Instead, it creates tiny pockets and layers within the dough. As the scones bake in the hot oven, these small pieces of cold butter melt, releasing steam. This steam then pushes apart the layers of dough, resulting in those wonderful, distinct layers and a light, airy crumb that is characteristic of a perfectly baked scone. If your butter is too warm, it will incorporate too much into the flour, leading to a denser, more cookie-like texture rather than the desired flakiness. Grating frozen butter is an excellent way to ensure it stays cold and distributes evenly.
Don’t Overwork the Scone Dough
When you combine the wet ingredients with the dry, and especially when adding the blueberries and white chocolate chips, it’s vital to mix until just combined. Over-mixing the white chocolate scone dough is a common pitfall that leads to tough, dense scones. The reason for this is gluten. Flour contains gluten, which develops elasticity when mixed with liquid. While essential for bread, too much gluten development in scones makes them chewy rather than tender. So, mix gently and only until no dry streaks of flour remain. The dough should still appear somewhat shaggy and crumbly; this is ideal for a light texture.
Chill Time for Optimal Texture
To achieve that sought-after light and airy inside with a crisp outside, you absolutely need to let the blueberry scone dough chill before baking. This step is twofold: firstly, it allows the cold butter to firm up again if it softened during handling, reinforcing those flaky layers. Secondly, it gives the gluten a chance to relax, contributing to a more tender scone. White chocolate scones consistently turn out best when the scone dough goes into the oven thoroughly chilled. To chill, simply place the cut white chocolate and blueberry scone dough into the freezer for 30 minutes, or the fridge for 2 hours (or even overnight). Personally, I find the freezer method the most efficient for achieving fantastic results quickly.
Common Questions About Baking and Storing Scones
Here are some frequently asked questions to help you master your scone baking and enjoy your delicious creations for longer.
Absolutely! Scones are a fantastic make-ahead pastry. You can prepare the white chocolate scone dough the day before you plan to bake. Once the dough is mixed and shaped into wedges, arrange them on a parchment-lined baking sheet, cover it tightly with plastic wrap, and refrigerate overnight. When you’re ready to bake the next morning, simply proceed with brushing them with buttermilk and baking as directed. This allows you to enjoy freshly baked scones without the morning rush, making them perfect for special occasions or busy mornings.
Yes, these blueberry white chocolate scones freeze beautifully, both baked and unbaked! For baked scones, allow them to cool completely without the glaze. Then, place the un-glazed scones in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe airtight container or bag. Cooked, un-glazed blueberry white chocolate scones can be frozen for up to 3 months. To enjoy, thaw them overnight in the fridge, then you can gently reheat them in the microwave or a low oven for a warm, fresh-baked experience before adding your lemon glaze. You can also freeze the unbaked scone wedges on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
If you happen to have any of these delectable homemade blueberry lemon scones left over, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days. While they are best enjoyed fresh, a quick zap in the microwave for 15-20 seconds can refresh them wonderfully. For a longer shelf life, refer to the freezing tip mentioned above. Always ensure they are completely cool before storing to prevent sogginess.
More Irresistible Breakfast & Brunch Ideas
If you loved these blueberry white chocolate scones, you’re sure to enjoy these other delightful breakfast and brunch recipes:
15 Minute Chocolate Glazed Donuts
Crispy Buttermilk French Toast
Vegan Morning Glory Muffins
Overnight Cinnamon Blackberry French Toast
Bacon, Egg and Potato Breakfast Tacos
Mini Scones: Perfect Bites for Any Occasion
Transform these easy blueberry scones into adorable mini versions, ideal for afternoon tea parties, dessert platters, or simply portion control. To make mini scones, instead of forming one large circle of raw scone dough, divide your dough in half and gently shape two equal, slightly thinner circles. Then, cut each circle of scone dough into 8 even triangles, giving you a total of 16 charming mini scones. This adjustment in size also requires a change in baking time. To bake the blueberry lemon mini scones, reduce the bake time down to approximately 15 minutes, or until their tops are beautifully golden brown and they feel firm to the touch. Keep a close eye on them to prevent over-baking, as their smaller size means they cook much faster.
Creative Fruit Options for Your Scones
While blueberry and white chocolate create a classic and beloved combination, scones are incredibly versatile, allowing for endless fruit possibilities. If you’re looking to experiment with different flavors, consider swapping out the blueberries for other delightful fruits. Some other fantastic options include juicy blackberries, sweet raspberries, vibrant strawberries, or tart cherries. Each fruit will lend its unique flavor profile to the scones, creating a whole new experience. For instance, using raspberries might pair wonderfully with dark chocolate chips instead of white, or cherries with a hint of almond extract. Obviously, using a different fruit will change the flavor of the scones from the original blueberry and white chocolate scones recipe, but it’s a fun way to customize and make them your own!
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Happy Baking and Happy Eating!
Blueberry White Chocolate Scones with Lemon Glaze
Caitlyn Erhardt
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Ingredients
- 2 ¾ Cup All Purpose Flour
- ⅓ Cup White Granulated Sugar
- ½ teaspoon Baking Soda
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- 8 tablespoon Unsalted Butter Cold
- 1 Cup Buttermilk Plus More For Brushing
- 2 tablespoon Milk
- ½ teaspoon Vanilla Extract
- 1 ¼ Cup Blueberries Fresh or Frozen
- ½ Cup White Chocolate Chips
Lemon Glaze
- 1 Cup Powdered Sugar
- 2 tablespoon Milk
- 1 tablespoon Lemon Juice
- Zest of One Lemon
Instructions
Blueberry White Chocolate Scones
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In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Whisk these dry ingredients together thoroughly until well combined. Next, cut the cold butter into the dry ingredients using a pastry knife, cheese grater, or two forks. Work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Finish by gently using your hands to incorporate any remaining dry bits.
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Add the buttermilk, milk, and vanilla extract to the bowl. Mash and stir with your hands or a spoon until the ingredients are just combined. Be careful not to over-mix the dough; it should still be quite crumbly. Gently fold in the fresh or frozen blueberries and white chocolate chips until they are just evenly distributed throughout the dough. Again, avoid overworking the mixture.
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Lightly flour a clean work surface. Turn the crumbly dough out onto the surface and gently form it into a cohesive circle, about one inch thick. Using a sharp knife, cut the dough like a pizza into 8 even triangular wedges. Carefully transfer each scone piece onto a cookie sheet that has been lined with parchment paper, ensuring they are spaced apart.
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For the best texture, chill the shaped scone dough. Place the cookie sheet with the scones into the freezer for 30 minutes, or into the refrigerator for 2 hours (or even overnight). The scones achieve their ideal flaky texture and crisp exterior when the dough is very cold before going into the oven. While the dough is chilling, preheat your oven to 400 degrees F (200 degrees C).
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Once the scones are thoroughly chilled, lightly brush the tops of each scone with additional buttermilk. Bake on the center rack of your preheated oven for 20-25 minutes, or until the tops are beautifully golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. Once cooled completely, top with the prepared Lemon Glaze.
Lemon Glaze
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In a small bowl, combine all the glaze ingredients: powdered sugar, milk, fresh lemon juice, and lemon zest. Whisk them together until completely smooth and free of lumps. The glaze should have the consistency of heavy cream; if it’s too thick, add a tiny bit more milk, a few drops at a time. If it’s too thin, add a teaspoon or so of additional powdered sugar. Adjust until you reach your desired drizzling consistency. Generously drizzle this vibrant glaze over the cooled, cooked scones just before serving.
Nutrition
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