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Back on the Road

A Blog by TA & Petro Stopping Centers

Cooking with Chef Nevin: Blueberry White Chocolate Scones Recipe

Chef Nevin Irvin is helping to keep you going while you're on the road! With more than 18 years in professional kitchens, Chef Nevin has been cooking up the tastiest meals.

Now, he uses those skills to introduce new and nutritious dishes to the Country Pride and Iron Skillet menus. Between coming up with and testing new menu items and fine-tuning your favorites, he's definitely got a whole lot cooking!

Chef Nevin's sharing his recipe for his delicious breakfast treat! These crumbly goodies are packed with fruit and sweet white chocolate flavor. Try his recipe for Blueberry White Chocolate Scones today.

Chef Nevin's Blueberry White Chocolate Scones


  • 1 1/3 Cup Pastry Flour
  • 1 1/3 Cup Bread Flour
  • 2 tsp. Sea Salt, Fine
  • 3 Tbsp. Sugar
  • 2.5 Tbsp. Baking Powder
  • 1 Cup Butter, Very Cold
  • 1 2/3 Cup Buttermilk
  • 1 Cup Dried Blueberries
  • 1/2 Cup White Chocolate Chips


  1. Preheat oven to 425°F.

  2. Sift together flours, salt, sugar, and baking powder in a large mixing bowl.

  3. Cut the butter into 1/2” cubes and add to the dry ingredients.

  4. Place enough flour and butter to hold over your fingers and use your thumbs to press the butter cutting it into the flour. Your goal is to achieve pea sized butter pieces throughout the flour.

  5. Next add the dried fruit and white chocolate chips ensuring they are evenly distributed.

  6. Add the buttermilk to the dry ingredients and combine until you achieve a soft dough.

  7. Move dough to a floured bench and knead lightly for 10 to 20 folds. Dough should feel soft and not sticky.

  8. Next cut the dough into to equal pieces and shape each into two 3/4” thick circles.

  9. Cut into 8 triangles and place on a parchment lined sheet tray with 1 inch spacing between each. Repeat steps 8 and 9 for the other ball of dough.

  10. Bake for 15 minutes on the top rack in the oven or until they begin to turn golden brown on top. Remove and let cool completely. 

Chef's Tips

  • I use frozen butter and cut down into small cubes. If frozen is too difficult to work with, use very cold butter.

  • If you are waiting for space in the oven to bake off any of the scones, keep the waiting scones in the refrigerator. Allowing the butter to soften will result in an inferior product.

  • Don’t like blueberries or made this so many times you want something new? Add in your favorite dried fruit instead!

Looking for more tasty dishes? Stop into a Country Pride and Iron Skillet to try more of Chef Nevin's creations. We'll see you on the road!

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