Comida Kraft
Recipe Box

Blueberry-White Chocolate Chunk Scones

Blueberry-White Chocolate Chunk Scones is rated 4.487179487179487 out of 5 by 39.
Prep Time
15
min.
Total Time
40
min.
Servings

16 servings

Our Blueberry-White Chocolate Chunk Scones are perfect for coffee klatches, potlucks, bake sales, desserts...and any other time deliciousness is called for!

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix flour, 1/2 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup milk, egg and lemon zest; stir just until mixture forms dough. Stir in blueberries and chopped chocolate.
  • Divide dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1-inch thick. Cut each round into 8 wedges. Place wedges on baking sheet. Brush tops with remaining milk; sprinkle with remaining sugar.
  • Bake 25 min. or until golden brown. Serve warm or at room temperature.

Size Wise

Serve this special treat for your next tea-time gathering with friends!

Easy Cleanup

Line baking sheet with parchment paper before topping with the dough wedges.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 270
Total fat 13g
Saturated fat 8g
Cholesterol 40mg
Sodium 180mg
Carbohydrate 34g
Dietary fiber 1g
Sugars 16g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I LOVE Blueberry Scones. I LOVE Blueberry Scones. I work at a hospital where they have a coffee shop in the main entrance lobby. They couldn't get the scones any longer and I felt lost without my "usual" breakfast. I was thrilled to find this recipe on your website. The only thing that I did different was to eliminate the white chocolate only because I didn't want the added calories. Otherwise, they are perfect! Mine don't come out as perfectly shaped as the bakery ones, but they taste just as good, maybe better. Thanks, Kraft! Cheryl
Date published: 2007-08-29
Rated 5 out of 5 by from Just took them out of the oven and hubby and I had to taste. Just took them out of the oven and hubby and I had to taste. Wow, great and soo easy. Next time I will use frozen berries I think it will be easier to mix them in. I also cut the recipe in half and then made two rounds so we have mini scones. They are great for watching you weight or for a Sunday brunch. We will be using this on Easter as there will be a lot of people and a lot of food. I also used Fat Free cream for the milk. They were very good.
Date published: 2013-03-20
Rated 5 out of 5 by from I did this with a group of girls for my cooking club, and it was incredibly easy and fun. I did this with a group of girls for my cooking club, and it was incredibly easy and fun. A great hands on recipe that has a great finish that will definetly leave your kids and then some having more. I had seven girls in my cooking club leave the kitchen with scones, and then I had 20 more boys and girls asking if they could help make some more or if they could have the extras.
Date published: 2006-07-22
Rated 5 out of 5 by from I just took them out of the oven. I just took them out of the oven. My husband and a neighbor were outside on the deck and I brought them a scone with a cup of coffee and they both LOVED them. I omitted the chocolate, used 2 cups of blueberries (frozen fresh from a neighbor's garden) and doubled the sugar. They were perfect--not too sweet, but just sweet enough. These are a "keeper".
Date published: 2012-11-09
Rated 5 out of 5 by from Great easy recipe that is perfect for a bridal or baby shower. Great easy recipe that is perfect for a bridal or baby shower. For a time saver, I used a 8oz white chocolate chips instead and put the dough into 1in rounds on the cookie sheet rather than cutting out wedges. Refrigerate dough before baking and use parchment paper to prevent the bottoms from becoming to dark.
Date published: 2008-01-16
Rated 4 out of 5 by from This was quite easy and tasty. This was quite easy and tasty. I substituted Splenda for the sugar and also used half whole wheat flour. I made half without white chocolate and half with. I told my kids they were cookies called scones. They loved them. Even my neighbor's daughter who won't eat anything really liked them.
Date published: 2008-01-25
Rated 5 out of 5 by from Freakin AWESOME TASTE! Freakin AWESOME TASTE! THERE SO GOOD YOU CAN'T EAT JUST ONE!!I did though forget the blueberries when i went grocery shopping so next time i go i will try it with the blueberries which im sure is so much more awesome! Loved this recipe Loved it Loved it!
Date published: 2011-08-09
Rated 4 out of 5 by from I just made these and were very good, I did leave out the white chocolate and added a bit more... I just made these and were very good, I did leave out the white chocolate and added a bit more blueberries and I also used half & half instead of the milk,I will make these again and again yummy!
Date published: 2008-01-26
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