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blueberry chocolate scones

Blueberry White Chocolate Scones

  • Total Time: 50 minutes
  • Yield: 8 big scones 1x


  • 1 and 1/2 cup flour type 0
  • 1/2 cup rice flour (I used brown rice flour)
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 130 g butter, shaved, cold
  • 1 tablespoon plain or vanilla yogurt
  • 4 tablespoons milk (I used soy milk)
  • 1/2 teaspoon vanilla
  • 120 g blueberries (or other beries of your choice)
  • 20 g white chocolate chips, optional


  1. Pre-heat the oven to 190°C (360°F).
  2. In a medium bowl mix the two flours, sugar, baking powder.
  3. Add the shaved cold butter and mix fast with your hands.
  4. When the butter and flours reach a crumbly, sandy consistency, add the yogurt, milk and vanilla.
  5. Then add the blueberries or other berries and optional chocolate chips.
  6. Mix gently, don't work it too much, the dough needs to stay quite sticky.
  7. Pour flour onto a work surface and shape the dough in a recangle that you will then divide whatever way you want (I got 8 quite big triangles).
  8. Place the scones on a baking sheet lined with parchment paper and cook in the oven, middle rack, for about 25-30 minutes.


If you have leftover scones, place them in a tupperware and warm them up in the oven for about 5 minutes. Good as just baked.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
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