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
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
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.
