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blueberry and white chocolate scones

Blueberry and white chocolate scones

Using your pie maker, you can whip up a batch of fluffy scones. Loaded with blueberries and white chocolate, you won't be able to stop at just one.


- 2 cups all-purpose flour

- 1/4 cup sugar

- 1 tablespoon baking powder

- 1/4 teaspoon salt

- 1/4 cup cold butter, cut into small pieces

- 1/2 cup frozen blueberries

- 1/2 cup white chocolate chips

- 2/3 cup milk

- 1 tablespoon olive oil

- 1 teaspoon vanilla extract

- 1/2 teaspoon cinnamon

- 1/4 teaspoon nutmeg

- 1/4 teaspoon ginger


1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk the ingredients together until well combined.

3. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.

4. In a separate bowl, mix together the milk, olive oil, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until a soft dough forms.

5. Gently fold in the frozen blueberries and white chocolate chips into the dough.

6. Place the dough onto a floured surface and shape it into a circle or rectangle about 1 inch thick.

7. Cut the dough into 8 equal wedges and place them on the prepared baking sheet.

8. Bake the scones for 20-25 minutes, or until they are golden brown on top.

9. Let the scones cool for a few minutes before serving. Enjoy warm with a drizzle of honey or a dollop of whipped cream on top.

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