Last Updated on 30 May, 2026 by Elby | The Tasteful Pantry
Blueberry white chocolate scones are an absolute treat, whether it’s in the lunchbox, for sharing at a family brunch, an afternoon snack with friends, or to kick that sweet craving after dinner. These treats are not your traditional round scones, typically served with jam and cream. The juicy blueberries, zesty lemon and white chocolate chips set them apart from the traditional.
If you like these scones, you might also like to try my Raspberry White Chocolate Slice and Vanilla Shortbread.
Serving Suggestions
Although delicious warm straight from the oven, blueberry white chocolate scones are so good, however you eat them! The blueberries provide little bursts of sweetness and give the scones enough moisture so no additional toppings are required. That said, you can spread with a little butter if that’s your preference. Or for a fully indulgent treat, dollop a spoonful of whipped cream on top.
How about some icing? If you want to mix things up, try drizzling a little lemon glaze over the top. Simply mix some icing sugar with fresh lemon juice until smooth, and once the scones have cooled, drizzle it over the top. This adds a lovely tangy-sweet touch and enhances the lemony flavour.
Storing Blueberry White Chocolate Scones
Blueberry white chocolate scones are best eaten the day they’re made. But if you have leftovers, store them in an airtight container at room temperature for up to 2-3 days. If a little dry, pop them in the microwave for a few seconds to soften them.
You can also freeze the baked scones. Once cooled completely, simply place them into a freezer-safe bag or container. Remove from the freezer when ready to use and let them defrost at room temperature.
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Blueberry White Chocolate Scones
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 3 cups flour - plain, all purpose
- ½ cup white sugar
- 2 tsp baking powder
- ½ tsp bicarb soda - baking soda
- ¼ tsp salt
- 175 grams unsalted butter
- 2 tsp lemon zest - grated, or more if you like
- 200 grams white chocolate chips
- 1 ½ cups blueberries - frozen
- 1 egg
- ¾ cup milk - full cream
- 1 tbsp lemon juice
- 2 tbsp milk - extra
- 2 tbsp white sugar - extra
Instructions
- Preheat oven to 200°C | 180°C fan forced and line a large baking tray with paper.
- Sift the flour, sugar, baking powder, bicarb and salt into a medium bowl, and rub in the butter until there a no lumps. Stir in the lemon zest, chocolate and blueberries.
- Add the egg, milk and lemon juice and stir gently with a wooden spoon until it forms a dough. Use your hands, and add a little additional milk, if necessary. Just enough to bind to a dough.
- Tip onto a lightly floured surface and form into a disc, approximately 2cm high. Brush the top of the dough with the extra milk.
- Using a large, sharp knife cut the dough into triangles. The mix makes about 20, depending on how big you cut each scone.
- Place them on the prepared tray. Unlike traditional scones, leave space between each scone. Sprinkle the top of each scone with the extra sugar and bake for 20 minutes, or until cooked through. Remove from the oven and transfer to a cooling rack. Enjoy!
Nutrition
*Nutrition and calorie figures are estimates only.
Easy to make and really good. I made rounds instead and they worked well
Excellent – I like them as rounds too :)
sooooo good – definately recommend!
so glad you liked them!