Blueberry Chocolate Scones

Blueberry Chocolate Scones

Blueberry Scones are lovely breakfast treat when you eat warm from the oven, served with jam or whipped cream. The perfect blueberry Scone has a crisp exterior with an interior that is light and fluffy with a rich buttery flavor.  Blueberries are the perfect berry for using in our baking as heat turns them soft and sweet. The only thing to remember is to gently mix the berries into the dough to prevent them from being crushed. Now, if you are using frozen blueberries, don’t thaw, it always bleed a little no matter how gentle you are when mixing them into the dough. I have added chopped chocolates to the mix for  extra sweet flavor, you can add dried currants, dates or any other filling of your choice.
1 cup Whole Wheat Flour
1 cup All Purpose White Flour
5 tablespoons Sugar
1/2 teaspoon Salt
1 tablespoon Baking Powder
5 tablespoons Diced Soft Butter
1 cup Cream
1 cup fresh blueberries
2 squares -BAKER’S White Chocolate, chopped
1 large egg, lightly beaten


1.      Preheat oven to 375 degrees F (190 degrees C).

2.      Cut butter into mixture of flour, sugar, baking powder, chocolate and salt. Add blueberries and toss to mix.

3.      Combine cream and egg in a bowl and pour in to the flour mix, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don’t over handle.

4.      Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut /shape into 6 wedges  

5.      Bake the scones about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

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