Blueberry Chocolate Chip Scones

Is there anything that is not made better by adding berries and chocolate?

I think not.

Last summer I did this very crazy thing of having a small bakery table at a local farmer’s market every Saturday morning.  I say crazy because it involved about a 16 hour day in the kitchen on Friday, getting my very pregnant self out of bed at about 4 a.m. on Saturday, then being at the market in what was generally rather sweltering heat (it’s GA. Again, pregnant) for four hours before coming home to a disaster of a kitchen and a 2 hour nap.  And I LOVED it. 

All of that to say that these scones were my long-suffering, dish-washings husband’s favorite things I made.  He cleaned countless flour explosions, loaded and unloaded a truck of tables and baked things, and dealt with more exhausted meltdowns (at the risk of sounding like a broken record, I was rather pregnant) than I want to admit to.  And all he asked in return was a scone or two.  These scones.  I tried a few variations like coconut or cherry, but he always just kindly asked that I save him a blueberry & chocolate.  I usually tucked away at least 2 or 3.  Because when you have a husband that amazing and supportive?  Well, scones can never actually repay all the love.

But these ones are a good start.  They’re probably not a traditional English recipe, but they are as soft as your pillow, they’re tender, and the honey lends the most delicate, loveliest flavor you can imagine.  They have just the perfect amount of dried berries and chocolate studding the insides, and the turbinado sugar on top gives the best caramelization and added crunch. 

Basically, they’re everything you could ask for in a breakfast pastry.  Just add loved ones.

print recipe

Blueberry Chocolate Chip Scones
  • 2 cups + 1 Tbsp. all-purpose flour
  • 1 Tbsp. baking powder
  • 1/4 cup white sugar
  • 1/2 tsp. salt
  • 3/4 cup + 2 Tbsp. heavy cream
  • 1/4 cup honey
  • 1 tsp. vanilla extract
  • 1/4 cup dried blueberries
  • 1/2 cup mini chocolate chips
  • 2 Tbsp. Turbinado sugar
Preheat oven to 400°. Line a baking sheet with parchment paper.In the bowl of a stand mixer, combine the 2 cups of flour, baking powder, white sugar, and salt. Using the dough hook, mix until combined. Mix together 3/4 cup of the cream with the honey and slowly pour the mixture into the flour while the mixer is still running. Continue mixing until combined into a smooth dough. Toss the dried blueberries in the extra tablespoon of flour, then add them and the chocolate chips to the dough and stir them in by hand.Remove the dough from the bowl onto the parchment lined baking sheet and press it into a circle about 1″ thick and 7-8″ in diameter. Using a sharp knife or bench knife, cut the circle into eighths. Brush the top with the 2 Tbsp. cream and sprinkle the turbinado sugar over the top.Bake for 20-25 minutes, or until the tops a deep golden brown and they are no longer doughy if you slightly separate the spaces between the sections. Best if served slightly warm, but will keep in an airtight container for up to 4 days.

Prep time: Cook time: Total time: Yield: 8 scones

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