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These Blueberry, Almond and White Chocolate Scones are such a gorgeous breakfast/brunch treat. They come together so quickly with a food processor/high speed blender (here’s the one I use). You can, of course, use your hands or electric mixer. Also, the ingredients here are so easily interchangeable. Sub almond flour for plain flour if wanting nut free. Use any chocolate you like. Sub the blueberries for any other fresh or frozen berries. Easy.
I love a good scone. I think they’re super nostalgic but I think lots of people have bad memories of dry scones. By minimising the amount of handling, adding some milk and with the berries – these are perfectly (sorry) moist. Keep your butter cold until ready to go, then try to work quickly. Moist, big scones need to be in the oven quickly after preparing, with minimal faff/time for warming up! I use these reusable silicone baking mats to prevent waste/help the planet – they work a treat.
These Blueberry, Almond and White Chocolate Scones really are so easy and so great to make ahead as part of a brunch spread, or for grab-and-go breakfasts in the week. Serve alongside little sandwiches and some Earl Grey for a perfect afternoon tea!
For more brunch ideas, check out these Bakery Style Blueberry Muffins or these Easy Chocolate Twists. For more inspiration, or videos, head on over to my Instagram.
Blueberry, Almond and White Chocolate Scones
Ingredients
- 250 g Plain Flour
- 25 g Ground Almonds Just use flour for nut free
- 3 tbsp Granulated Sugar
- 1 tbsp Baking Powder (Yes, Tbsp)
- 110 g Unsalted Butter Cold, Cubed
- 75 ml Milk
- 2 tsp Almond Extract omit/use vanilla for nut free
- 100 g Blueberries
- 100 g White Chocolate Chopped
- 1 Medium Egg, beaten Optional
Instructions
- Preheat oven to 210C/190C Fan/Gas 6. Line a large baking tray.
- In a food processor, or using your hands, combine the flour, ground almonds, sugar and baking powder. Then add the butter and rub in, until the mixture resembles breadcrumbs.
- Add the milk and almond extract, and use a butter/table knife to combine until the mixture forms a shaggy dough. Then add the berries and chocolate. Use the knife to combine briefly – you don’t want the berries to break down!
- Pour the mixture onto the baking tray, pat down to a circle shape, at least 1 inch thick. Score 6 lines, to create 6 triangles. Optional: brush over a little egg for a golden top. Sprinkle some granulated sugar.
- Bake for 20 minutes, turning halfway, until golden brown. Let cool on a wire rack before slicing and serving!
