White Chocolate Scones
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These White Chocolate Scones are buttery, soft, and filled with creamy chunks of white chocolate that melt with every bite. A deliciously indulgent treat that’s perfect for morning or afternoon tea.
Sweet Simplicity.
Golden, buttery, and filled with creamy pockets of white chocolate, these scones strike the perfect balance between soft and decadent. Simple to bake, beautifully tender, and guaranteed to impress every time. Sam x
7 Pantry Ingredients – easy to make with everyday staples
Buttery & Light – soft crumb with just the right sweetness
Melted White Chocolate – creamy richness in every bite
Can I make these scones without a food processor?
Yes! Simply whisk all dry ingredients in a large mixing bowl. Add the chilled cubed butter and rub it into the flour with your fingertips until it forms coarse crumbs. Avoid over-mixing to prevent the fat from melting due to the warmth of your hands.
How do I ensure my scones are fluffy and not dense?
To ensure your scones are fluffy, avoid overworking the dough. Mix just until the ingredients are combined, and handle the dough as little as possible.
Also, make sure your butter and milk are cold to help create those tiny pockets of steam during baking that make scones light and airy.
Can these scones be made gluten-free?
Yes, you can make these scones gluten-free by substituting the regular all-purpose flour with a gluten-free all-purpose flour blend. Look for one that can be swapped on a 1:1 basis. Also, ensure that the baking powder and any add-ins like white chocolate are gluten-free.
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White Chocolate Scones
Ingredients
Equipment
Method
- Preheat Oven: Set your oven to 400ºF (200ºC). Prepare a baking tray with parchment paper and set aside.
- Mix Dry Ingredients: In a food processor, pulse flour, baking powder, sugar, and salt to combine.
- Add Butter: Add the chilled cubed butter and pulse for 15 seconds until the mixture reaches a crumbly texture.
- Combine in Bowl: Transfer to a large mixing bowl. Stir in white chocolate chips.
- Form Dough: Make a well in the center, add milk, and mix until dough starts to form. Handle gently to avoid overmixing.
- Shape and Cut: On a floured surface, knead lightly and shape into a thick disc, about 1-inch in height (2cm – 3cm). Cut into 8 wedges and transfer them to the lined baking tray, slightly touching. Brush scones with the extra one tablespoon of milk.
- Bake: Bake for 25-30 minutes until golden and set.
- Cool: Remove form the oven and cover with a tea towel for 5 minutes to keep them well risen. Remove the tea towel and then cool on a wire rack or serve warm. Enjoy!
Nutrition
Notes
- Store: Keep the scones in an airtight container at room temperature for up to 2 days.
- Freeze: To freeze, wrap each scone individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature when ready to eat, or reheat in the oven at 300°F (150°C) for 10 minutes to restore their warmth and texture.
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