These blueberry chocolate scones are tart, sweet, and perfect with tea or coffee. Serve them for breakfast or brunch. If you’re looking for a chocolate chip scone recipe, you’ve come to the right place.
Blueberry Chocolate Scones
It doesn’t matter the season. Hot or cold, I like to bake.
Turning on the oven and popping in baking sheets, pans, and casserole dishes always ends with something good.
It is always a good thing whether it be cookies or cakes, dinner or dessert.
I love to curl up in autumn and winter with a great cup of coffee and a scone fresh out of the oven.
This scone recipe can be made with either milk chocolate or semi-sweet chocolate chips – perfect if you like your baked goods a little sweeter.
Scone Making Tips
If you have never made scones, they can be intimidating, but I have a few tips.
- Normally, when I bake, I use butter and eggs at room temperature. For scones, however, they need to be cold.
- When mixing your batter, it’s important not to over-mix because you want your ingredients to go in the oven cold.
- It’s vital to well-flour the surface you will form the dough, your hands, and your knife. The flour will prevent the dough from sticking to everything.
Common Questions Asked about Blueberry Chocolate Scones
Can I use frozen blueberries instead of fresh in the scone recipe?
Yes, you can use frozen blueberries. Toss them in some flour before folding them into the dough to prevent excessive bleeding.
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can, but it might result in a denser texture. Consider combining whole wheat and all-purpose flours for a balance of flavor and texture.
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! The choice of chocolate is a personal preference. Dark chocolate chips can add a richer flavor to the scones.
Can I make the dough ahead and bake it later?
You can prepare the dough, shape it into scones, and freeze it. When ready to bake, place the frozen scones on a baking sheet and add a few extra minutes to the baking time.
How do I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to two days. For more extended storage, freeze them and reheat them when needed.
Can I glaze the scones or sprinkle sugar on top?
A simple glaze with powdered sugar, milk, and vanilla can be drizzled over the scones for added sweetness.
You can also sprinkle large-crystal sugar on the scones in the last 2-3 minutes of baking.
What’s the best way to prevent the scones from spreading too much?
Keep the dough cold. Work quickly and handle the dough as little as possible. Chilled butter and ingredients contribute to a flakier texture.
Can I make mini scones instead of regular-sized ones?
Absolutely! Adjust the baking time accordingly, as mini scones will likely require less time in the oven.
- 3 cups all-purpose flour
- ½ cup granulated white sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup cold, unsalted butter
- ¾ cup blueberries
- ¼ cup chocolate chips
- 1 cold large egg, beaten
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Set aside.
- Mix the flour, sugar, baking powder, and salt in a large bowl with a whisk. Add butter to the dry ingredients using a pastry blender (or two knives). Cut it into the flour until it is pea-sized.
- Add the berries and chocolate chips with a wooden spoon. Stir the remaining ingredients into the batter with the wooden spoon until the mixture is wet.
- Flour your surface, then pour the dough on the flour. Flour your hands and pat the dough into a round circle about 1 inch high. Add more flour if the dough sticks to your hands or the surface.
- Cut the dough into 8 triangles for large scones or 16 for medium scones. Pictured are large scones. Place on the prepared baking sheet and put in the oven.
- Bake for 16-18 minutes or until the scone edges begin to brown. Remove from oven and transfer to a cooling rack. Let cool before eating.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 172mgCarbohydrates: 28gFiber: 1gSugar: 9gProtein: 4g