If you’re ready to indulge in something buttery, tender, and bursting with juicy blueberries, the Blueberry Cheesecake Scones Recipe is exactly what you need in your life. These scones combine the creamy richness of cheesecake with sweet, fresh blueberries nestled in soft, golden-baked dough — perfect for breakfast, brunch, or anytime you crave a flaky treat. The balance of tangy cream cheese and poppable bursts of blueberry makes every bite feel like a little celebration.
Ingredients You’ll Need
Simple, wholesome ingredients are what make this Blueberry Cheesecake Scones Recipe truly shine. Each component plays a vital role, from the tender cream cheese adding moisture, to the fresh blueberries giving a natural sweetness and color burst, to the cold butter creating those flaky layers we all love.
- 2 cups all-purpose flour: The base that provides structure and a tender crumb.
- 1/3 cup granulated sugar: Adds just the right touch of sweetness to complement the blueberries.
- 2 teaspoons baking powder: Gives the scones a perfect rise, keeping them light and fluffy.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 6 tablespoons cold unsalted butter (cubed): Key for that flaky, buttery texture you crave.
- 1/2 cup cream cheese (softened): Creamy richness that sets these scones apart with a cheesecake twist.
- 1/2 cup fresh or frozen blueberries: Bursting pockets of juicy fruit in every bite.
- 1/2 cup heavy cream (plus extra for brushing): Keeps the dough moist and the scones irresistibly tender.
- 1 large egg: Helps bind the dough and adds richness.
- 1 teaspoon vanilla extract: Adds a warm, sweet aroma to balance the tangy cream cheese.
- Optional coarse sugar for topping: A pretty, crunchy finish that adds an extra hint of sweetness.
How to Make Blueberry Cheesecake Scones Recipe
Step 1: Prepare Your Oven and Dry Ingredients
First things first, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This dry mixture will be the foundation for your scones, so make sure everything is evenly combined.
Step 2: Cut in Cold Butter
Next, incorporate the cold, cubed butter into the dry ingredients. You can use a pastry cutter or your fingers; the goal is to create a coarse crumbly texture, which helps develop those flaky layers that make scones such a delight. The colder the butter, the better the texture.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the softened cream cheese, heavy cream, egg, and vanilla extract until you have a smooth, creamy mixture. This combination is what adds that rich cheesecake flavor and keeps your scones tender.
Step 4: Combine Wet and Dry Ingredients
Pour the cream cheese mixture into the bowl with the flour and butter. Stir gently until everything is just combined — be careful not to overmix, as that can make your scones tough.
Step 5: Fold in Blueberries
Gently fold in the blueberries, whether fresh or frozen. If you’re using frozen, keep them frozen to avoid streaking the dough with purple. This delicate touch keeps your scones looking as good as they taste.
Step 6: Shape and Cut the Dough
Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Using a sharp knife, cut it into 8 equal wedges — classic scone shapes that bake evenly.
Step 7: Final Touches and Baking
Place the wedges on your prepared baking sheet, brush the tops lightly with a bit of heavy cream, and sprinkle with coarse sugar if you like that sweet crunch on top. Bake for 18 to 22 minutes until golden brown and a toothpick inserted comes out clean. Let them cool slightly before enjoying!
How to Serve Blueberry Cheesecake Scones Recipe
Garnishes
While these scones stand out on their own, a light glaze of lemon icing or a dollop of whipped cream can elevate your presentation and add a burst of complementary flavors. Freshly picked blueberries sprinkled on top also make a charming garnish.
Side Dishes
Pair your blueberry cheesecake scones with a hot cup of coffee or a freshly brewed pot of tea for a classic breakfast experience. They also pair beautifully with a creamy fruit yogurt or a side of fresh fruit salad for a refreshing contrast.
Creative Ways to Present
For a brunch party, serve your scones on a tiered stand alongside other pastries, or plate them with small mason jars of clotted cream and homemade jam. You can even turn them into mini sandwiches by slicing them horizontally and filling with cream cheese frosting for a sweet twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your scones in an airtight container at room temperature for up to two days. Keeping them sealed helps maintain their moisture and tenderness.
Freezing
To enjoy these scones later, wrap them well in plastic wrap or foil and freeze for up to one month. When you’re ready to enjoy, just thaw them at room temperature or reheat directly from frozen.
Reheating
Warm your scones in a preheated oven at 300°F (150°C) for about 10 minutes to bring back that freshly-baked softness and unrivaled aroma. Avoid microwaving if possible to keep the flaky texture intact.
FAQs
Can I use frozen blueberries for this Blueberry Cheesecake Scones Recipe?
Yes! Frozen blueberries work great and can be added directly without thawing. This prevents the dough from turning purple and helps keep the berries intact.
What can I substitute for cream cheese if I don’t have any?
You can substitute with an equal amount of mascarpone or ricotta cheese for a slightly different but still creamy texture. However, the tangy flavor of cream cheese is what gives these scones their signature taste.
How do I make sure my scones are flaky, not dense?
The key is using cold butter and not overmixing the dough. Cutting the butter into small pieces and working quickly keeps the butter from melting before baking, resulting in tender, flaky scones.
Can these scones be made dairy-free?
With some adjustments like replacing butter with a vegan alternative and using dairy-free cream cheese and milk substitutes, you can make a dairy-free version, though it may alter the classic cheesecake flavor slightly.
Is it necessary to use coarse sugar on top?
Using coarse sugar on top is optional but highly recommended for a beautifully crunchy and sparkling finish that adds a bit of texture and sweetness.
Final Thoughts
The Blueberry Cheesecake Scones Recipe is truly a delightful way to brighten any morning or cozy afternoon. Its perfect balance of creamy, fruity, and flaky layers will make these scones your new go-to treat. I can’t wait for you to try them—it’s a recipe that’s as comforting as it is delicious!
Print
Blueberry Cheesecake Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Cheesecake Scones combine the flaky, buttery texture of classic scones with the creamy richness of cream cheese and the burst of fresh blueberries. Perfect for breakfast or a cozy brunch, these scones are easy to make and bake to golden perfection, offering a delightful treat that pairs wonderfully with a cup of coffee or tea.
Ingredients
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
Topping
- Optional coarse sugar for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Incorporate Butter: Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step is crucial for creating a flaky texture.
- Prepare Wet Mixture: In a separate bowl, whisk together the softened cream cheese, heavy cream, egg, and vanilla extract until smooth and well combined.
- Combine Mixtures: Add the wet mixture to the dry ingredients and stir gently until just combined, being careful not to overmix to maintain tenderness.
- Fold in Blueberries: Gently fold in fresh or frozen blueberries, ensuring they are evenly distributed without breaking them, especially if using frozen berries.
- Shape Dough: Turn the dough onto a lightly floured surface and shape it into a 1-inch-thick circle to ensure even baking.
- Cut Scones: Cut the circle into 8 wedges and transfer them carefully to the prepared baking sheet, keeping some space between each wedge.
- Brush and Add Topping: Lightly brush the tops of the scones with additional heavy cream and sprinkle with coarse sugar if desired for a sweet, crunchy finish.
- Bake: Place the baking sheet in the oven and bake for 18–22 minutes until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the scones cool slightly on the baking sheet before serving to allow them to set and to avoid crumbling when handled.
Notes
- If using frozen blueberries, do not thaw before adding to the dough to prevent color streaking in the batter.
- 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 the scones individually wrapped and thaw at room temperature before serving.
