Wild Blueberry Chocolate Scones

When I first started sharing scone recipes on my tea blog, there was a basic blueberry scone recipe I used often. Over the years I have been tweaking that recipe though by switching the type of blueberries, adding chocolate and adjusting the technique until it was just right. Now, when I want something more than basic I make these Wild Blueberry Chocolate Scones. Packed with flavour, these scones are crunchy on the outside with a soft, buttery goodness inside. Every bite is bursting with juicy berries and sweet, creamy chocolate.

Ingredients

The full recipe and measurements are below, but here is a quick list of what you will need for this scone recipe.

wild blueberry chocolate scones
  • All-purpose flour
  • Salt
  • Granulated sugar
  • Baking powder
  • Cold butter
  • Milk
  • Wild Blueberries
  • Milk Chocolate Chips

Wild Blueberries vs. Regular Blueberries

This recipe calls for wild blueberries but regular blueberries can be used if you can’t find wild.

The reason I prefer wild blueberries for this scone recipe is because they are smaller and the juicy berry taste is more intense.

The size of wild blueberries is similar to a pea. This size is better for distributing so you get more blueberries in a single bite.

Regular blueberries are much larger with more water content. This means they can have less antioxidants and flavour. Therefore, I highly recommend wild blueberries if you have that option!

Fresh or Frozen Blueberries?

Frozen wild blueberries are used in this recipe. Frozen is easier to find year-round. Simply look for them in the freezers at your local grocery store.

To make sure frozen wild blueberries are in fact wild, the ingredient list should state Wild Blueberries and nothing more.

You can also feel the package to tell if the blueberries are small. If the blueberries are quite large, they are most likely regular blueberries, not wild.

Wild Blueberry Chocolate Scones Recipe

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

Combine flour, sugar and baking powder in a large mixing bowl. Using a pastry cutter, fork or fingers, cut cold butter into the dry mixture until coarse. 

Add wild blueberries to the mixing bowl and toss to coat.

Pour milk and add chocolate chips. Mix gently until the dough just starts to come together. If the dough is too sticky, sprinkle a tiny amount of flour.

Be careful not to over mix and squish the blueberries. On a floured surface gently form dough into a round disk about 1.5 inches thick. 

Slice into 8 wedges and place on the lined baking sheet. Brush tops with milk then sprinkle with a pinch of granulated sugar or coarse sugar if you have it. 

Bake for 17-20 minutes or until lightly golden. 

Serve warm with a pot of tea!

Storage

If you have leftovers, you can store these Wild Blueberry Chocolate Scones in an airtight container for up to 3 days. I just recommend reheating them in the oven or toaster oven for a couple of minutes before serving.

More Delicious Fruit Scone Recipes:

wild blueberry chocolate scones

Wild Blueberry Chocolate Scones

Wild blueberries offer more intense flavour and antioxidants than regular blueberries. These scones are crunchy on the outside with a soft, buttery goodness inside. Every bite is bursting with juicy berries and sweet, creamy chocolate. Serve warm with your favourite cup of tea!
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 8

Ingredients
  

  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • cup granulated sugar plus more for sprinkling on top
  • 1 tablespoon baking powder
  • 6 tablespoons butter cold
  • cup milk plus more for brushing on top
  • ¾ cup wild blueberries
  • ½ cup chocolate chips

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
  • Combine flour, sugar and baking powder in a large mixing bowl. Using a pastry cutter, fork or fingers, cut cold butter into the dry mixture until coarse.
  • Add wild blueberries to the mixing bowl and toss to coat.
  • Pour milk and add chocolate chips. Mix gently until the dough just starts to come together. If the dough is too sticky, sprinkle a tiny amount of flour. Be careful not to over mix and squish the blueberries.
  • On a floured surface form dough into a round disk about 1.5 inches thick. Slice into 8 wedges and place on the lined baking sheet. Brush tops with milk then sprinkle with a pinch of granulated sugar or coarse sugar if you have it. 
  • Bake for 17-20 minutes or until lightly golden. Remove from oven and serve warm.

Notes

Store these scones in an airtight container for up to 3 days. Reheat them in the oven for a couple of minutes before serving.
Course Scones
Cuisine American
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