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Baking with kids - Blueberry and white chocolate scones

An afternoon tea is not complete unless there is a scone on the table. Try this berry twist as an alternative to the classic jam and clotted cream combo. 


  • 450g self rising flour
  • 2 tsp baking powder 
  • 20g caster sugar or 15g of a sugar alternative like stevia
  • 100g butter 
  • 2 medium eggs
  • a splash of milk 
  • 75g frozen blueberries
  • 45g white chocolate drops
  • Lemon drizzle icing, lemon curd or clotted cream to serve


  1. Preheat your oven to 200C
  2. Place flour, baking powder and sugar in a mixing bowl.
  3. Cut softened butter into cubes and work into the mixture with your hands.
  4. Add the eggs and a small splash of milk into the mixture. Continue to add milk until the dough is soft and slightly sticky. 
  5. Knead the dough and roll out onto a board. Sprinkle the frozen blueberries and white chocolate evenly and then fold the dough over once and gently roll it out again. 
  6. Now cut out your scones and placed them on a baking paper lined  tray.
  7. Brush the tops with some milk and then place into the oven for 12 - 15 minutes. 
  8. Serve with either some clotted cream, lemon curd or drizzle with a lemon iced glaze.