Blueberry and White Chocolate Buttermilk Scones

This lovely, uncomplicated recipe was inspired by the “biscuit” recipes in Elaine Boddy’s excellent book: “Whole Grain Sourdough at Home”, which I thoroughly recommend.

This type of scone is rather like soda bread in that it combines buttermilk and bicarbonate of soda to give the rise. It also incorporates a small amount of sourdough starter, but almost certainly could be made without it. I haven’t tried that yet, but have made suggestions in the ingredients list for anyone who does not have any sourdough starter.

Makes: 11 – 12

Level: Easy

Time: Well under an hour, unless – like me – you faff around.

Need: Nothing special, all done by hand – A “bowl & wooden spoon” job


  • 350g/12oz plain white flour (*400g/14oz if not using a starter)
  • 7g/heaped tsp bicarbonate of soda
  • 4g/level tsp salt
  • 60g/2oz caster sugar
  • 85ml/3fl oz sourdough starter
  • 300ml/10fl oz buttermilk (*+up to 50ml/1¾fl oz  milk, if not using a starter)
  • 100g/3½oz  blueberries
  • 100g/3½oz white chocolate drops
  • Half an egg, beaten

*These are untested suggestions for anyone not using a sourdough starter.

If you don’t have any buttermilk, mix about 30ml/1fl oz lemon juice into 270ml/9½fl oz of milk. Give it a good stir and leave for five minutes before using. Or you could use natural/Greek yogurt, ideally full fat.


1. Preheat the oven to 220C / Fan 200C / 425F / Gas 7. Line two baking sheets with parchment.

2. Tip the flour, bi-carb, salt and sugar into a large mixing bowl and stir together.

3. Mix in the starter and buttermilk then stir in the blueberries and chocolate chips.

4. Mix briefly, just to bring it all together with no dry bits.

5. Turn the dough out onto a lightly floured surface and press or roll it to about 2cm/0.75”.

6. Use a 6cm/2.5” cutter to stamp out as many scones as possible. (Don’t twist the cutter or the scones will not rise evenly)

7. Place on the baking sheets and brush with egg.

8. Bake for 16 – 18 minutes. Leave on the trays for a few minutes then turn out onto a wire rack to cool fully.

Like all scones, they’re best eaten on the day, but I usually keep a few out for “immediate consumption” then freeze the rest. I just take out whatever I need about an hour or two ahead and they’re fine. Sometimes, if the oven’s already on, I pop them in for a few minutes to perk up. DON’T MICROWAVE THEM. They go soggy.

I hope you enjoy baking and eating these scones. For more lovely scone recipes click here.

Two that I especially like are my: Cheddar and Parsley and my Honey and Almond.

If you’d like to make a comment or ask a question please do, via the contact page.

Happy Baking