White Chocolate Scones

These White Chocolate Scones are easy to bake and irresistibly delicious! Loaded with sweet white chocolate blended into a soft, golden dough!

Course Breakfast

Cuisine English

Prep Time 20

Cook Time 30

Total Time 50

Servings scones

Calories 254kcal

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!

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.