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    Home » Recipes

    Lemon Blueberry Scones with White Chocolate Chips

    Updated: August 31, 2021 | Published on: April 12, 2016 - Molly4 Comments

    Jump to Recipe

    Lemon blueberry scones filled with white chocolate chips and a hearty sprinkling of sugar and bursting with lemon zest and juicy blueberries.

    lemon-blueberry-scones1

    Is it just me, or is it a lemon blueberry scones kind of day? 

    I guess that's a rhetorical question, because every day should be a lemon blueberry scones day. And it has been in my life for the past week and a half. Because I've been eating these every day since then.

    blueberrieslemon-blueberry-scones6

    Because I live by myself, I make all this yummy food and never have enough people to share it with. The food blogging struggle is real. Or is it?

    I think not. Trust me, I'm not complaining about having jumbo lemon scones bursting with blueberries and white chocolate chips every morning.

    lemon-blueberry-scones4
    These lemon blueberry scones are so many things:
    1. They're giant. In a great bakery style kind of way.
    2. They're soft and delicately crumbly just the way you would imagine.
    3. They're full of a zesty citrus flavor and melty white chocolate, bursting with blueberries when you bite into them.
    4. They're the epitomy of spring baking.

    Also noteworthy: these are basically the best to serve for brunch. I'm thinking Mother's Day?. Your menu will be bare with out these plump and crumbly blueberry scones with fat, juicy blueberries studded with sprinkling sugar.

    lemon-blueberry-scones

    Dip them in milk or coffee, watch them crumble between your fingers, then plan nothing for the rest of the day aside from wearing sweatpants and watching Netflix.

    And potentially eating more scones.

    Lemon Blueberry White Chip Scones

    5 from 1 vote
    Print Pin Rate
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour
    Servings: 8
    Author: Molly
    Prevent your screen from going dark

    Ingredients

    • 2 cups all purpose flour
    • ½ cup sugar
    • 1½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup frozen butter
    • 1/2 cup heavy whipping cream plus additional for tops
    • 1 egg
    • 1 teaspoon vanilla
    • 1/4 cup lemon juice about 1 lemon
    • 2 teaspoons grated lemon zest
    • 1/2 cup white chocolate chips
    • 2 cups blueberries
    • sprinkling sugar for top of scones

    Instructions

    • Line a large baking sheet with parchment paper or a silpat baking matt. Set aside
    • Whisk together flour, sugar, baking soda, baking powder and salt in a bowl. Using a cheese grate, grate frozen butter into flour mixture and cut with a pastry blender or two knives until butter is in small pieces. Set aside.
    • In a small bowl, whisk together egg, heavy cream, vanilla, lemon juice and lemon zest. Drizzle over flour and butter mixture and whisk together until just combined. Add blueberries and white chocolate chips and gently stir, being careful not to overmix the blueberries.
    • Flour your hands. Remove the dough from the mixing bowl and place on a floured work surface. Roll into a rectangle, about 1 inch thick. Cut into 8 triangles; pull the triangles apart from each other and brush with heavy cream and sprinkle with sugar. Place in the refrigerator for at least 30 minutes.
    • Preheat oven to 400 and bake for 20-22 minutes. Use a toothpick inserted in center to check if it's done. If toothpick comes out clean, it's done. Let cool on pan for 5 minutes.
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!
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    Reader Interactions

    Comments

    1. Phyllis says

      April 22, 2016 at 5:06 pm

      blueberries not listed in Ingredients or instructions???

      Reply
      • Molly says

        April 24, 2016 at 12:10 pm

        Thanks for catching that! It should be 2 cups. We updated the recipe:)

        Reply
    2. Carlee says

      June 28, 2016 at 2:58 pm

      Instructions do not list when to add the blueberries or choco chips. Also is it really supposed to 1/2 CUP lemon juice? Recipe as written comes out to be a gooey mess.

      Reply
      • Molly says

        June 29, 2016 at 12:12 pm

        Hey Carlee! The chocolate chips and blueberries should be added after mixing the dough. Gently fold in both ingredients, being careful not to overmix the blueberries! The dough should be dense and slightly sticky, but definitely not gooey. I'd recommend adding more flour and 1/4 cup lemon juice is perfectly fine, especially if you don't like a super bold lemon flavor (which I love:)). Hope this helps!

        Reply

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