Estimated reading time: 5 minutes
My White Chocolate and Blueberry Scone recipe is a decadent step up from your usual plain fluffy scone! The sweet lemon glaze provides the finishing touch to this morning tea favourite.
Bakers Delight Copy-cat Recipe
The inspiration for my scone recipe came from Bakers Delight. I liked the idea of the Bakers Delight scones with fruit and white chocolate, however, when I tried one they tasted a little artificial. My scones are more natural and homemade tasting because they only include natural, wholesome ingredients.
I've been really looking forward to sharing my white chocolate and blueberry scone recipe with you. It's been on my "to-do list" since my lovely friend and Thermomix Group Leader Gemma announced a "Scone Off."
Gemma is renowned for her amazing scones. They have even won CWA Scone competitions. I have shared Gemma's Scone recipe on this website and it is one of my most popular recipes. So my scone was up against Gemma's in a "scone-off". I have always liked my scones to have a bit more to them than just the fluffy interior, so I knew I would be sharing this scone recipe with the group.
Conventional Cooking Method
Prior to owning a Thermomix I would always make scones in the food processor so converting my recipe to the Thermomix was a cinch. If you don't have a Thermomix you can use a food processor.
- Add butter and flour to the food processor and pulse until it resembles sand or fine breadcrumbs.
- Then add the butter and flour mixture to a bowl and stir the remaining ingredients in with a large spoon.
- Try to use your hands as little as possible, scones like to be cold. The warmth from your hands will melt the butter, which results in a heavy scone.
- Then continue with the recipe as written below.
Serving The Scones
Are you wondering what my scones taste like? Obviously, they're delicious! Even with the addition of white chocolate, they're not overly sweet. The lemon glaze gives a lovely sweet, tart finish to the fruity treat. The texture of my scone is light and buttery on the inside. I love eating these when they're hot. There is no need to serve them with butter or cream, they are already fabulous. If you do want to add butter, when not make your own homemade butter whilst the scones bake!
What I love about this recipe is that it's quick and has no fuss. Just 5 minutes of effort with the Thermomix and 25 minutes in the oven. Then the gorgeous smell of freshly baked blueberry scones will fill the house.
Storing the Scones
As with all scones, they're best consumed on the day of baking. Having said that my kids took them to school the following day and were pretty pleased to have them for recess.
If you do have leftovers just store them in an airtight container. Try to eat them within a day or two as they won't keep any longer than that. Blueberries don't like to live long off the bush, especially after being baked!
If you're looking for a basic, never fail scone, that doesn't use the cream I have an amazing classic Thermomix scone recipe here that I'm sure you will love.
FAQ Blueberry Scone Recipe
It is better to use frozen blueberries as it keeps the dough cool and the berries hold their shape as they're being mixed in.
No, this recipe needs to be 100% pure butter, butter, and oil mix, or margarine will give a heavy scone.
Yes, you can substitute mixed berries, just be sure to use the same quantity.
Yes, but be sure to heat in the microwave on a low power setting before serving. Scones that are cold from the fridge don't taste very nice.
Yes, Scones can easily be made ahead of time and then frozen. Try taking them out of the oven when they are still a little "blonde" if you want to reheat them in the oven.
Allow the scones to defrost, then place them on a baking tray. Cover with aluminum foil and heat at 150 degrees Celsius. until warmed through. Check after 10 minutes.
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Blueberry & White Chocolate Scone Recipe w Lemon Glaze
- 450 gm self raising flour
- 60 gm butter
- 60 g caster sugar
- 250 gm milk
- 1 egg
- 90 gm blueberries must be frozen
- 115 gm white chocolate bits
- 1 cup icing sugar
- 2 teaspoon lemon juice
- 1 zest of one lemon
- 2 teaspoon water or as needed
- Preheat the oven to 180-degree celsius.
- Place baking paper on a tray.
- Place flour, and butter in TM bowl. Combine 20 sec/Speed 7.450 gm self raising flour, 60 gm butter
- Scrape down the bowl.
- Add berries and chocolate chips. Mix 15sec/Speed 2.5.90 gm blueberries, 115 gm white chocolate bits
- Scrape down the bowl.
- Add the milk, sugar and eggs to the dry ingredients. Combine Knead 35sec.250 gm milk, 1 egg, 60 g caster sugar
- Flour the bench and hands. Tip dough onto the bench and form into a round circle.
- Transfer the dough to a baking sheet. Cut the circle into wedges and separate the wedges slightly.
- Bake for 25 minutes or until golden.
- Combine the glaze ingredients in a bowl.1 cup icing sugar, 1 zest of one lemon, 2 teaspoon water, 2 teaspoon lemon juice
- Mix until smooth. Add more water if necessary.
- Use a spoon to drizzle glaze over the cooled scones.
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