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Blackberry White Chocolate Scones

These homemade Blackberry White Chocolate Scones are light, fluffy, and offer a delightful mix of sweet white chocolate and tart blackberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Scottish
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter, cold Use cold butter for perfect flaky texture.
  • 2 1/2 cups all-purpose flour Use high-quality flour for consistent results.
  • 1/2 cup granulated sugar Sweetness plays a key role here.
  • 1 tablespoon baking powder Helps the scones rise.
  • 1/2 teaspoon kosher salt Enhances the sweetness.
  • 4 ounces good quality white chocolate, roughly chopped Ghirardelli recommended for creamy texture.
  • 1/2 cup heavy whipping cream Adds richness and moisture.
  • 2 large eggs, room temperature Help bind everything together.
  • 1 teaspoon vanilla extract Pure extract is preferred.
  • 1 cup frozen blackberries Use frozen for extra burst; no need to thaw.
  • 2 tablespoons heavy whipping cream (for topping) Provides extra sheen.
  • 1 tablespoon turbinado sugar (for topping) Adds a delightful crunch.

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 the parchment paper and pop it in the freezer while you prep your other ingredients.
  3. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  4. Incorporate the grated butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Add the chopped white chocolate and mix to combine evenly.
  6. In another bowl, whisk together the heavy cream, eggs, and vanilla extract; gradually add this to the dry ingredients until just combined.
  7. Gently fold in the frozen blackberries.
  8. Shape the dough into a circle about 3/4 inch thick on the baking sheet.
  9. Using a sharp knife, cut the dough into 6-8 wedges, separating them slightly.
  10. Brush with heavy cream and sprinkle with turbinado sugar.
  11. Bake for 18-23 minutes, or until golden brown.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for a week. You can also freeze for up to 2 months.