Blueberry White Chocolate Scones
Fruity sweet buttery blueberry white chocolate scones perfect for your next afternoon tea! Enjoy them warm or with cream and jam.
Ingredients
- 250 g plain flour
- 70 g caster sugar
- 2 ½ teaspoon baking powder
- 125 g cold butter cubed
- ½ teaspoon salt
- 1 egg
- 120 ml heavy cream extra for brushing
- 80 g white chocolate chips
- 160 g fresh or frozen blueberries
- zest of a lemon
- Optional: coarse sugar for topping
Instructions
- Preheat the oven to 200°C or 390°F. Line a baking tray with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest. Add the cubed cold butter, and working with your fingertips combine to a crumbly mixture.
- In a small bowl, combine the heavy cream and egg. Add this mixture to the flour mixture gently. Mix until there is no liquid. Add in the chocolate chips and the blueberries. Knead until everything is evenly distributed.
- On a lightly floured surface, drop the dough and shape with your hands into a disc of about 20 cm. With a sharp knife, cut into 8 triangles. Place the scones on the prepared baking tray.
- Brush the scones with some heavy cream and sprinkle with coarse sugar.
- Bake the scones for about 20-25 minutes until they are nicely golden brown.
- Let cool slightly before serving. Top with your favourite cream and jam!