Description
Delight in these tender Blueberry Cheesecake Scones, combining the creamy richness of cream cheese with bursting fresh blueberries in every bite. Perfectly golden and flaky, they make a perfect breakfast treat or afternoon snack with a subtle sweetness and buttery texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup cream cheese, softened
- 1/2 cup fresh or frozen blueberries
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: coarse sugar for topping
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure a non-stick surface for baking the scones.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Cut in butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs, which will give the scones their flaky texture.
- Mix wet ingredients: In a separate bowl, whisk together the softened cream cheese, heavy cream, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined to avoid overmixing, which can make the scones tough.
- Fold in blueberries: Gently fold in the fresh or frozen blueberries, taking care not to crush them, especially if using frozen, to keep the dough from becoming streaked with blueberry juice.
- Shape dough and cut scones: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Use a knife or bench scraper to cut the circle into 8 equal wedges.
- Prepare for baking: Transfer the scones to the prepared baking sheet. Brush the tops lightly with heavy cream and sprinkle with optional coarse sugar for a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 18 to 22 minutes, until the scones are golden brown and a toothpick inserted in the center comes out clean indicating they are cooked through.
- Cool and serve: Allow the scones to cool slightly on the baking sheet before serving to enjoy their optimal flavor and texture.
Notes
- If using frozen blueberries, do not thaw them before adding to the dough to prevent color streaking and maintain blueberry integrity.
- These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze scones in an airtight container and thaw before serving.
