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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 blackberries and sweet white chocolate, these are the kind of scones you enjoy with a creamy coffee and a side of sweet berry jam. Recipe makes 14 scones.

Blackberry White Chocolate Scones
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Scones are the ideal treat for weekend brunch, 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

Make Scones Ahead

To make the scones in advance, cut each circle of dough into wedges and cover and freeze overnight. The next day, brush scones with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

For longer storage, wrap frozen scones tightly with plastic wrap and transfer to a freezer bag until ready to use. Freeze unbaked scones up to 1 month for best texture.

Blackberry White Chocolate Scones

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Blackberry White Chocolate Scones

Blackberry White Chocolate Scones

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  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 14 scones
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

Brushed with cream, sprinkled with sugar, and baked until golden, these blackberry white chocolate scones are a breakfast dream!


Ingredients

Scones

  • 1 1/2 cups fresh blackberries
  • 3 cups all-purpose flour
  • 1 Tbsp aluminum-free baking powder*
  • 1 tsp salt
  • 3/4 cup granulated 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

Topping

  • 1 Tbsp cold heavy cream
  • 2 tsp granulated sugar
  • 4 oz white chocolate, chopped

Instructions

  1. Flash freeze blackberries: Line a rimmed baking sheet with parchment paper and arrange blackberries in a single layer; freeze for 1 hour. You can also use frozen blackberries (do not thaw).
  2. Line two rimmed baking sheets with parchment paper.
  3. Make scones: 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.
  4. 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.
  5. 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.
  6. Bake scones 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.
  7. Melt white chocolate: Place chopped 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.

Notes

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.

Freeze unbaked scones: For longer storage, wrap frozen scones tightly with plastic wrap and transfer to a freezer bag until ready to use. Freeze unbaked scones up to 1 month for best texture.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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2 Comments

  1. 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.

    1. 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!