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White Chocolate Fruity Scones

White Chocolate Fruity Scones

Lemon, White Chocolate and Blueberry, or Raspberry and White Chocolate - it's up to you what fruit you put into these, but these scones are extra delicous! 

Makes 6 scones


  •  300g plain flour (plus extra for dusting) 
  •  2 1/2 tsp baking powder 
  •  1tbsp caster sugar 
  •  Pinch of salt 
  • 70g chilled butter
  • 100g white chocolate
  • 100g blueberries
  • zest of 1 lemon
  • 140ml milk (plus 1tbsp extra)

(or for Raspberry and White Chocolate - substitute the blueberries for raspberries and leave out the lemon - or don't! You might need to add a little extra flour for fruits that release a lot of moisture) 


  1.   In a large mixing bowl, combine the flour, baking powder, sugar and salt. 
  2. Add the cubed, chilled butter and using your hands, rub it into the dry ingredients until it resembles coarse breadcrumbs. 
  3. Cut the white chocolate into small chunks (or use chips!) and mix it into the flour and butter, along with the lemon zest. 
  4. Pour the milk in slowly, a bit at a time, mixing until it combines to form a rough dough. 
  5. Add the blueberries and use your hands to combine them into the dough - you don't want to over work it.
  6. Turn the dough onto a floured worktop and shape into a thick disk around 6 inches in diameter.
  7.  Wrap in cling film and place in the freezer for 10 minutes. Meanwhile pre-heat the oven to 190 C (fan)
  8.  Place the dough back onto the floured counter and cut into 6 triangles.
  9. Transfer to a lined baking tray and using a pastry brush, use the last bit of milk to brush the top of the scones. 
  10.  Bake for 20-25 minutes until golden. 
  11.  Leave to cool for a few minutes and then serve with clotted cream and jam, or just enjoy on their own!

Head to my Instagram Highlights @alice.fevronia for a video on how to make these, and if you give them a go, please tag me, I would love to see!

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