These scones are a delightful combination of sweet white chocolate and juicy blueberries, perfect for a morning treat or afternoon snack.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated before baking for even cooking.
In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
Sift the dry ingredients together to avoid lumps.
Cut the cold butter into the dry mixture until it resembles coarse crumbs.
Use a pastry cutter or your fingers to mix quickly to keep the butter cold.
Gently fold in the white chocolate chips and blueberries.
Be gentle to avoid crushing the blueberries.
Pour in the buttermilk and mix until the dough just comes together.
Do not overmix to keep the scones tender.
Turn the dough onto a floured surface and shape into a 9x9 inch square.
Use a light touch to avoid overworking the dough.
Cut the square into thirds, then each third into three triangles.
Use a sharp knife or bench scraper for clean cuts.
Place the triangles on a baking sheet lined with parchment paper, spacing them 1 inch apart.
Spacing ensures even baking and prevents sticking.
Dust each scone lightly with powdered sugar.
This adds a touch of sweetness and a nice finish.
Bake for 10-12 minutes or until golden brown. Cool on a rack before serving.
Check for doneness by lightly pressing the top; it should spring back.
Serve warm with your favorite tea or coffee. Enjoy!
These scones are best enjoyed fresh but can be reheated if needed.
