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White Chocolate Blackberry Scones

These decadent scones combine the tartness of blackberries with the rich creaminess of white chocolate for a delightful breakfast treat.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, British
Calories: 290
Ingredients Method Notes

Ingredients
  

For the scone base
  • 1/2 cup unsalted butter, cold Use high-quality butter for richer flavor.
  • 2 1/2 cups all-purpose flour You can substitute 1 cup for whole wheat flour.
  • 1/2 cup granulated sugar Reduce if you prefer less sweetness.
  • 1 tablespoon baking powder Ensures scones rise beautifully.
  • 1/2 teaspoon kosher salt Balances the sweetness.
  • 4 ounces white chocolate, roughly chopped Use quality brands like Lindt or Ghirardelli.
  • 1/2 cup heavy whipping cream Make sure it’s cold when measuring.
  • 2 large eggs, room temperature Let them sit out for about 30 minutes before using.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 1 cup frozen blackberries Fresh can work, but frozen maintain juiciness.
For topping
  • 2 tablespoons heavy whipping cream Brush over scones for gloss.
  • 1 tablespoon turbinado sugar For a little crunch and sweetness.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Grate the cold butter onto parchment paper and place it in the freezer for about 10 minutes.
  3. In a mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  4. Add the grated butter into the dry ingredients using a fork.
  5. Gently fold in the chopped white chocolate until evenly distributed.
  6. In a separate bowl, whisk the heavy cream, eggs, and vanilla together.
  7. Add the wet mixture to the dry ingredients and mix until just combined.
  8. Fold in the frozen blackberries carefully.
  9. Transfer the dough to your baking sheet and shape it into a circle about ¾ inch thick.
  10. Cut the dough into 6-8 wedges,Brush the tops with heavy cream and sprinkle with turbinado sugar.
Baking
  1. Bake for 18-23 minutes until golden brown and fragrant.

Notes

Store leftover scones in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months. Prepare the dough a day in prior and keep it in the fridge until ready to bake.