Once upon a time, I worked at Starbucks.
I actually worked there on-and-off for several years as I completed my Bachelor’s and Master’s degree, but my first stint as a barista began in 2003 as I was a fresh high school graduate. Starbucks was different back then: there were only a handful of stores in my hometown, and we even had the old school manual espresso machines (not the push-button-automatic contraptions they have now!). I loved working there for the people, the atmosphere, and the bountiful free coffee.
Also, they had white chocolate blueberry scones.
When I first started at SB, the scones were somewhat dense and crumbly and had sugar crystals sprinkled on top. A few years later, they switched up the recipe and the scones were softer, more cake-like, and the sugar topping had been replaced by a drizzle of icing. The latter iteration is the inspiration for the recipe I’m sharing today: for some unknown reason, I haven’t seen any white chocolate blueberry scones at my local Starbucks stores for several years, and I had a craving that I needed to satisfy.
My version features oodles of juicy blueberries and sweet white chocolate chips, and my drizzle is lightly flavoured with lemon. To get the texture just right, the dough contains a healthy scoop of vanilla yogurt and (obviously) a generous amount of cold, cubed butter. The scones puff up in the oven and become light and flaky, but retain an almost cake-like texture.
You could certainly switch out the blueberries for another type of berry, or perhaps even some dried fruit. You could even go really old school and switch out the drizzle of frosting for a sprinkling of decorating sugar. However you choose to make them, serve them with a big steaming mug of coffee (or tea) for a perfectly delicious breakfast.
- 2 large eggs
- 1 cup vanilla yogurt
- 3 and ¼ cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold, cut into ½-inch pieces
- ½ cup white chocolate chips
- ⅔ cup blueberries (fresh or frozen)
- ⅓ cup icing (confectioner's) sugar
- 1 teaspoon fresh lemon juice
- Milk or cream
- Preheat oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
- Beat eggs until smooth with a fork or whisk. Stir in yogurt and set aside.
- Place flour, sugar, baking powder and salt in a bowl and stir on low to combine. Add butter and rub with your fingers (or mix with a pastry blender) until flour mixture is slightly crumbly. Add yogurt/egg mixture and stir gently to moisten all dry ingredients. Do not over-mix. Dough will be soft and slightly sticky. Fold in blueberries and chocolate chips.
- Turn out onto lightly floured surface. Knead with floured hands 4 times. Divide into 2 equal parts; flatten into two 5- to 6-inch rounds. Cut each round into 4 wedges. Arrange on prepared baking sheet, with the wedges about 1 inch apart.
- Bake for 20 minutes, until the scones are puffed and golden brown on the top & bottom. Cool completely on a wire rack.
- To make the drizzle, combine icing sugar and lemon juice in a small bowl. Add milk/cream a teaspoon at a time until the correct drizzling consistency is reached. Using a pastry bag (or just a spoon), drizzle each cooled scone with icing. Serve immediately.
- Scones will keep covered at room temperature for 1-2 days, but are best on the first day.