5 from 1 vote
White Chocolate Blueberry Scones
Blueberry & White Chocolate Scone Recipe w Lemon Glaze
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

A quick morning tea that can be ready in 30 minutes!

Course: Morning Tea, Snack
Cuisine: Australian, English
Servings: 8 scones
Author: Julie Carlyle
  • 450 gm self raising flour
  • 2 Tbs caster sugar
  • 30 gm butter
  • 310 gm milk
  • 90 gm blueberries must be frozen
  • 115 gm white chocolate bits
Lemon Glaze
  • 1 cup icing sugar
  • 2 tsp lemon juice
  • 1 zest of one lemon
  • 2 tsp water or as needed
  1. Preheat the oven to 180-degree celsius.

  2. Place baking paper on a tray.

  3. Place flour, sugar and butter in TM bowl. Combine 20 sec/Speed 7.

  4. Scrape down the bowl.

  5. Add berries and chocolate chips. Mix 15sec/Speed 2.5.

  6. Scrape down the bowl.

  7. Add the milk to the dry ingredients. Combine Knead 35sec.

  8. Flour the bench and hands. Tip dough onto the bench and form into a round circle. 

  9. Transfer the dough to a baking sheet. Cut the circle into wedges and separate the wedges slightly.

  10. Bake for 25 minutes or until golden.

Lemon Glaze
  1. Combine the glaze ingredients in a bowl. 

  2. Mix until smooth. Add more water if necessary.

  3. Use a spoon to drizzle glaze over the cooled scones.

Recipe Notes

Handle the dough as little as possible to ensure a light scone mixture.