Blackberry White Chocolate Scones
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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.
Blackberry White Chocolate Scones
- Yield: 14 scones
Brushed with cream, sprinkled with sugar, and baked until golden, these blackberry white chocolate scones are a breakfast dream!
- 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
- 4 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 7-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Cut each circle into 7 wedges and 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 sheets 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). Drizzle white chocolate over scones; let set before serving.
Baking powder: Use an aluminum-free baking powder to keep your scones from turning blue.
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.
Keywords: Blackberry, White Chocolate, Scone, Cream Scone, Breakfast
More cream scone recipes you’ll love:
Blueberry Lemon Cream Scones
Chocolate Chip Cream Scones
Strawberry Cream Scones
My question is how to get the dough to that ‘shaggy’ texture without smooshing the berries and adding too much cream. I followed the directions to a T but my dough was still extremely crumbly so I had to add more cream, which then when folding caused me to end up smashing the berries.
Hi Tiffani, if your dough was still extremely crumbly, it could be related to weather/humidity levels. In this case, I’d recommend adding the additional cream before folding in the frozen blackberries, and then very gently folding them in. They may still smash a little (and that’s normal). Hope that helps!
I love scones and these ones seem so toothsome, Laura! I cannot wait to give them a try!
These look too good! I love the combination of white chocolate and blackberry flavors. My mouth is watering!