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Whole Wheat Blueberry White Chocolate Scones

  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: International

Ingredients

  • 2 cups organic, soft white wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbsp (2 ounces) cold unsalted butter, cubed
  • 3 Tbsp raw coconut sugar
  • 2 tsp grated lemon zest (1 lemon)
  • 1/2 cup half and half (plus some for glazing)
  • 1 large egg, organic free-range
  • 1/3 cup mini white chocolate chips
  • 1/2 cup organic blueberries
  • a sprinkle of sugar for the topping (I used vanilla sugar)

Instructions

  1. Preheat the oven to 425° F and line a baking sheet with parchment paper.
  2. In a large bowl whisk together flour, baking powder, and salt.
  3. Add the cubed butter to the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
  4. Add the sugar, lemon zest and whisk to incorporate.
  5. Pour the half and half cream into a small bowl and add the egg, beating with a fork to mix well. Pour into the flour mixture, and stir gently with a spatula to just combine.
  6. Add the mini white chocolate chips and blueberries.
  7. Using your hands lightly squeeze and press the dough into a rough mass.
  8. Turn the dough out onto a wood board or countertop, and knead it until it just comes together.
  9. Pat the dough into a rough circle about 1 inch thick.
  10. Cut the circle into 8 wedges.
  11. Place the wedges on the prepared baking sheet and brush gently the top with a thin coat of half and half cream. Sprinkle with sugar and put in the oven.
  12. Bake for 10-12 minutes, or until pale golden.
  13. Serve warm, or re-heat the next day.

Notes

Any leftover scones, I freeze individually, well wrapped in plastic and placed into a ziplock bag. Re-heated, they are just as good.

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