Blueberry & White Chocolate Scones

By Wednesday, June 26, 2013

This recipe is dedicated to one of my favourite coworkers, Ralf, who is sadly moving to Vancouver soon! He’s been pestering me for the recipe… so we’ll consider this post his going-away gift. Good luck Ralf! 

Months ago, when in Toronto to visit friends and cheer My Other Half on at a basketball tournament, my friend Kacie put me up.

Kacie Hollins

She is a fabulous hostess and always makes me feel like I’m on vacation. Staying with her means never-ending indulgences… drinks, home-cooked meals and tasty treats.

She had to work on the Friday, so I was home alone for the morning reading Me Before You (the best book ever). She mentioned there were some scones in the freezer for breakfast. I heated one up… and my mind was blown.

White Chocolate Blueberry Scones

I just had to re-create these bad boys (even if it was 4 months later). I’ve been dreaming about them ever since. Thankfully they were just as good as I’d remembered!

White Chocolate Blueberry Scones

Blueberry & White Chocolate Scones

Yield: 8


  • 8 tbsps grated frozen butter (1/2 cup + 2 tbsps)
  • 1.5 cups blueberries (frozen or fresh)
  • ½ cup white chocolate chips
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups flour
  • ½ cup sugar
  • 2 tsps baking power
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsps butter, melted
  • Sprinkle of sugar


  1. Place grated butter in freezer (if it’s not there already). Preheat oven to 425 degrees and place oven rack at centre. Line baking sheet with parchment paper. Whisk together milk and sour cream and set aside. Mix flour, sugar, baking powder, soda and salt in a large bowl. Add frozen butter and toss with fingers until coated. Fold in milk mixture with a spatula just until combined. Don’t over mix. Place dough and any extra bits on a well-floured surface. Flour your hands and the dough and knead 6-8 times, adding more flour as needed. Do not over-knead! Chill for 5 minutes in the freezer. Roll dough into 12-inch square. Sprinkle blueberries and white chocolate chips over the square, evenly distributed, and then gently press them down into the dough. Loosen dough from work surface and tightly roll it up. Pinch all seams and the ends closed. Seam-side down, flatten the log into it’s a 12x4” rectangle, but no bigger. Cut into four equal parts, and then slice those parts diagonally to form eight triangles. Place scones on parchment paper and brush tops with melted butter. Sprinkle with sugar and bake until tops and bottoms are golden, about 20 minutes, rotating the pan halfway through baking. Remove from baking sheet and let cool for 10 minutes on a wire rack.


Adapted from Lick the Bowl Good

White Chocolate Blueberry Scones

White Chocolate Blueberry Scones


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