Blueberry and White Chocolate Scones

Blueberry and White Chocolate Scones
You have to be careful when you speak about scones as people fall firmly into Team Jam First or Team Cream First. Whichever team you’re on, this recipe will please everyone.


Makes about 30



  • 450 g (3 cups) self-raising flour, plus extra for dusting
  • ¾ teaspoon baking powder
  • Pinch of salt flakes
  • 375 ml (1 ½ cups) thickened cream
  • 1 tablespoon pure icing sugar
  • 1 vanilla bean, split and seeds scraped
  • 65g blueberries
  • 3 tablespoons white chocolate chips, frozen
  • Milk, for brushing
  • Jam and extra cream, to serve



  1. Preheat the oven to 180°C (fan-forced) and line a large baking tray with baking paper.
  2. Mix together the flour, baking powder and salt in a large bowl.
  3. In a separate bowl, beat together the cream, icing sugar and vanilla seeds.
  4. Take a flat-bladed knife and fold the cream mixture into the dry ingredients using a cutting action until it starts to come together. Turn out onto a floured surface, sprinkle with the blueberries and chocolate chips, and then gently knead to combine, being careful not to overwork the dough. Light scones require a light touch.
  5. Shape the dough into a rectangle about 3 cm high. Using a 4.5 cm round cutter, cut out the scones, pressing down to cut without rotating. Gently re-roll the scraps to cut out a few more. You should have enough dough to make about 30 small scones.
  6. Place the scones about 2.5 cm apart on the prepared tray and brush the tops with milk. Bake for 20 minutes or until golden and they make a hollow sound when tapped on the base. If you can break a scone in half with your hands, it’s ready.
  7. Serve warm with jam and cream.



For an easy cheat’s version, combine 300g (2 cups) sifted self-raising flour, 60g caster sugar, 1 tablespoon grated frozen unsalted butter and ½ teaspoon salt flakes in a large bowl. Add 125 ml (½ cup) thickened cream and 125 ml (½ cup) lemonade and mix to form a soft dough, being careful not to overwork it. Knead lightly on a floured bench, then gently press the dough with your hands to a thickness of about 3 cm. Use a 6 cm round cutter to cut out eight scones. Place on a baking tray lined with baking paper, then brush the tops with 1 egg yolk mixed with 2 tablespoons milk. Bake in a preheated 220°C (fan-forced) oven for 15 minutes or until lightly golden, then serve warm with your favourite jam.


This recipe is an extract from Feast by Miguel Maestre, Published by Plum, RRP $39.99 AUD, Photography by Jeremy Simons.


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