Brushed with cream, sprinkled with sugar, and baked until golden, these blackberry white chocolate scones are a summery dream. With pockets of juicy blackberry and sweet white chocolate, these are the kind of scones you enjoy with a creamy coffee and a side of sweet berry jam.
Scones are the ideal treat for Mother’s Day or weekend brunching, too – simply prep the recipe in advance and bake the following morning, because there’s nothing more blissful than a freshly baked cream scone.
- 1 1/2 cups fresh blackberries
- 3 cups flour
- 1 Tbsp aluminum-free baking powder*
- 1 tsp salt
- 3/4 cup sugar
- 3 oz white chocolate, chopped
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 1/3 to 1 1/2 cups cold heavy cream
- 1 Tbsp cold heavy cream
- 2 tsp sugar
- 2 oz white chocolate, chopped
- Line a rimmed baking sheet with parchment paper and arrange blackberries in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl; stir in white chocolate.
- Combine vanilla bean paste with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add blackberries and gently fold in just until a shaggy dough forms - if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and sprinkle with sugar. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
- For the topping, place white chocolate in a microwave safe bowl and heat chocolate in 20 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes). Transfer to a small piping bag and drizzle over scones; let set before serving.
Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.