Blueberry White Chocolate Scones with Lemon Glaze

What better way to enjoy weekend mornings or celebrate special occasions than with a batch of delicious scones? These Blueberry White Chocolate Scones with Lemon Glaze are so beautiful, & I think that’s half the fun in making them! The fresh blueberries, lemon zest, and browned white chocolate in these scones make them one of the best brunch treats.

I made this recipe for Mother’s day this year and they were a big hit. As always they’re refined sugar free and gluten free—a great option if you’re baking with certain dietary restrictions in mind. I’ll show you step-by-step how to craft these heavenly scones, share some tips, ingredient alternatives, and insights on the art of scone perfection! 🫐🍋

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Blueberry White Chocolate Scone Ingredients

Scones

• 1 Cup Almond Flour
• ½ Cup Coconut Flour
• 2 Tablespoons Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Lemon (juice and zest)
• ½ Cup Coconut Milk (or your choice of milk)
• ¼ Cup Greek Yogurt
• ¼ Cup Maple Syrup
• 1 Egg
• 2 Tablespoons Coconut Oil
• 1 Cup White Chocolate Chips (I always use Lily’s White Chocolate)
• 1 Cup Blueberries

Berry Lemon Glaze

• ¼ Cup Blueberries
• ¼ Cup Maple Syrup
• 2 Tablespoons Greek Yogurt
• 1 Tablespoon Lemon Juice

How to Make Blueberry White Chocolate Scones with Lemon Glaze?

Preheat your oven to 350°. Combine the dry ingredients in a large bowl—almond flour, coconut flour, baking powder, baking soda, and salt. Mix well.

In a medium bowl, mix the wet ingredients—coconut oil, lemon juice & zest, coconut milk, maple syrup, and egg. Mix well and then pour the wet ingredients into the dry ingredients.

Once both are combined, stir the ingredients with your hands. Stir just until all of the flour chunks are gone and everything is combined—you don’t want to over stir!

Add the white chocolate chips to the mix and be sure they’re evenly distributed. I always use Lily’s White Chocolate Chips.

Next you’ll introduce the blueberries. Stir them in gently as to not break any of the berries.

Once thoroughly combined, use your hands to shape the dough into approximately a 6x6 square that’s about 1 ½-2 inches tall. Once you’ve done this, put the dough in the freezer for 15-20 minutes, this will help achieve the flaky-scone like texture!

Cut it diagonally twice, then horizontal, and then perpendicular to create 8 equal triangles. Get out a baking sheet & bake on parchment paper at 350° for 20 minutes. If you don’t have parchment paper, lightly oil the baking sheet.

The Lemon Berry Glaze 🍋

While the scones bake, prepare the berry lemon glaze. In a small bowl, combine blueberries, maple syrup, greek yogurt, and lemon juice. Mix well and drizzle over the warm scones for an extra burst of flavor! Enjoy!

I am a huge fan of the lemon berry glaze on top of these scones! It’s really easy to make & you can adjust the amounts of each ingredient to make it the perfect glaze for you. When mixing, add more or less of the lemon or berries depending the flavors you love.

What’s the Secret to Perfect Scones?

Achieving the ideal texture for your Blueberry White Chocolate Scones requires a few things. Here are some crucial tips to enhance the scones.

• Avoid overworking the scone dough. This will make sure the scones don’t become too dense. Aim for a just-combined texture! When forming the single large piece, use your hands instead of a rolling pin to prevent the berries from getting squished. Being delicate is key.
• Be sure you allow the dough to chill in the freezer for 15-20 minutes! This will help achieve the flaky-scone like texture.
• Let the white chocolate chips brown! This is truly one of my favorite parts of these scones. Letting the chips turn to a golden brown elevates the flavor and adds a unique and irresistible caramelized flavor to the scones.

Scone Ingredient Substitution Options!

Milk Type: Any milk type can be used, including cream. Coconut milk is definitely my preferred choice but feel free to use almond, oat, cashew, etc. in this recipe.

Flavor & Ingredient Choices: The world is your oyster when deciding what flavors to fill your scones with. Personally, I love the berry, lemon, white chocolate combo. If that’s not your thing, try blackberries, raspberries, dark chocolate, dried fruits, and even nuts! I make a blackberry scone that is unbelievably tasty. Also, feel free to use frozen fruit in this recipe if needed. Keep in mind, the color will spread more easily when using frozen fruit!

Sweetener Options: I really enjoy the richness of a scone sweetened with maple syrup. If you aren’t a fan of maple syrup, or want to try a different type of sweetener, I’d suggest honey, date syrup, or coconut sugar. You can also rely on the sweetness from the fruit if don’t want to add any sweetener.

Flour Substitutions: Again, the coconut and almond flour combo in this recipe really makes the texture perfect. But the choice is yours! Feel free to use your favorite flour type; whether that’s oat flour, gluten free flour, wheat flour, or chickpea flour, the choice is yours! If you do switch up the type of flour, use the same measurements I’ve listed in the directions.

Oil Types: I chose coconut oil because similar to butter, it hardens well when chilled, helping create the flaky scone texture. If you don’t mind missing out on that texture—feel free to replace the coconut oil with your oil of choice!

Frequently Asked Questions

Enjoy!

As you create these Blueberry White Chocolate Scones, savor the delightful process of baking and making something that’s not only delicious, but beautiful as well. While this flavor combination is one of my absolute favorites, feel free to customize ingredients and experiment with flavors—that’s one of the joys of cooking! Enjoy and let me know your thoughts when you make them! 🫐