If you’ve ever dreamt of combining the flaky, tender texture of a classic scone with the luscious creaminess of cheesecake and the burst of juicy blueberries, then you are going to love this Blueberry Cheesecake Scones Recipe. They are absolutely irresistible with their golden crust, tangy-sweet cream cheese glaze, and pockets of fresh blueberries that sing with every bite. Whether for a leisurely weekend brunch or a special treat with afternoon tea, these scones make an unforgettable decadent twist on a traditional favorite. Plus, they’re surprisingly straightforward to make once you get started!
Ingredients You’ll Need
Gathering simple, wholesome ingredients is what makes this Blueberry Cheesecake Scones Recipe come alive. Each element plays a vital role from the rich cream cheese adding moisture and tanginess, to the fresh blueberries bursting with color and flavor, all working together to create that perfect balance of tender, flaky, and sweet.
- 2 cups all-purpose flour: The foundation for structure and that classic scone crumb.
- 1/4 cup granulated sugar: Adds just the right touch of sweetness to the dough.
- 1 tablespoon baking powder: The leavening agent that gives your scones their delightful rise.
- 1/2 teaspoon salt: Enhances all the flavors beautifully.
- 1/2 teaspoon ground cinnamon: A hint of warmth and spice that complements the blueberries.
- 1/2 cup unsalted butter, cold and cubed: Creates that tender, flaky texture when cut into the flour.
- 1/2 cup cream cheese, softened: Adds richness and a subtle tang to the scone dough.
- 1/2 cup heavy cream (plus extra for brushing): Keeps the dough moist and buttery.
- 1 large egg: Binds ingredients while adding richness.
- 1 teaspoon vanilla extract: Infuses a sweet, aromatic note.
- 1 cup fresh blueberries (or frozen, thawed): The star fruit that brings freshness and vibrant color.
- 4 oz cream cheese, softened: For the luscious cheesecake glaze topping.
- 1/2 cup powdered sugar: Sweetens and thickens the glaze.
- 1 tablespoon milk (or more to reach desired consistency): Helps create a smooth glaze texture.
- 1/2 teaspoon vanilla extract: Adds flavor depth to the glaze.
How to Make Blueberry Cheesecake Scones Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. This ensures that all the dry components are well combined and evenly distributed throughout the dough, setting a solid base for a balanced flavor and perfect rise.
Step 2: Cut in Butter and Cream Cheese
Next, drop those perfectly chilled cubes of butter and softened cream cheese into the dry mixture. Use a pastry cutter or your fingers to work the butter and cream cheese into the flour until the texture resembles coarse crumbs. This step is key to achieving tender, flaky scones that practically melt in your mouth.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. This silky combination is what keeps your scones moist and flavorful from inside.
Step 4: Combine Wet and Dry, Then Fold in Blueberries
Pour the wet ingredients into the dry and gently fold until just combined. Overmixing can lead to tough scones, so be gentle! Finally, carefully fold the fresh blueberries into the dough to keep them from breaking and turning your dough purple.
Step 5: Shape the Dough and Prepare for Baking
Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Use a sharp knife to cut it into 8 even wedges and transfer them to a parchment-lined baking sheet. Brush the tops lightly with extra heavy cream for a beautiful golden finish.
Step 6: Bake to Golden Perfection
Bake the scones at 400°F (200°C) for about 18–20 minutes, or until beautifully puffed and golden brown. The aroma of cinnamon, vanilla, and warm blueberries will start filling your kitchen — it’s simply magical.
Step 7: Prepare the Cheesecake Glaze
While the scones cool slightly, mix the softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl until smooth and creamy. Drizzle this rich glaze over the warm scones for that signature cheesecake finish.
How to Serve Blueberry Cheesecake Scones Recipe
Garnishes
A sprinkle of fresh blueberries or a light dusting of powdered sugar adds an extra touch of beauty and freshness. You can also add a few lemon zest shavings for a gentle citrus brightness that pairs wonderfully with the sweet berries.
Side Dishes
Serve these scones alongside a steaming cup of your favorite coffee or tea for the perfect pairing. For a heartier spread, fresh fruit salad or a dollop of whipped cream can balance the rich cheesecake glaze beautifully.
Creative Ways to Present
Try stacking two scones with a layer of whipped cream or mascarpone in between for a delightful berry-filled treat. Alternatively, turning the glaze into a berry compote by adding extra blueberries creates a lovely sauce to drizzle on top.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container at room temperature for up to two days to maintain freshness. To extend their life, refrigeration can help but might slightly change the texture — simply reheat before serving.
Freezing
These scones freeze beautifully! Wrap each scone individually in plastic wrap, then place them in a freezer-safe bag or container. They can be kept frozen for up to a month, making it easy to enjoy this Blueberry Cheesecake Scones Recipe anytime you crave a sweet treat.
Reheating
Reheat frozen or refrigerated scones in a 350°F oven for 10–12 minutes until warmed through and slightly crisp on the outside. Avoid microwaves if you want to retain that flaky exterior and fresh-from-the-oven texture.
FAQs
Can I use frozen blueberries in the Blueberry Cheesecake Scones Recipe?
Absolutely! Just make sure to thaw and drain them before folding into the dough to prevent excess moisture that could make the scones soggy.
What can I substitute for cream cheese if I don’t have any?
You can try mascarpone or ricotta cheese as a substitute. While the texture and flavor will be slightly different, these alternatives still add creaminess and richness.
Is it possible to make these scones vegan?
With some adjustments like using vegan butter, plant-based cream cheese, and a flax egg instead of a regular egg, you can create a vegan version that’s still delicious, though texture and taste will vary slightly.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. This actually can enhance flavor and texture, but be sure to let the dough come to room temperature before baking.
How should I store glazed scones?
Store glazed scones loosely covered or uncovered at room temperature to prevent the glaze from becoming sticky or melting. They’re best enjoyed within a day or two for optimal texture.
Final Thoughts
There is something truly special about the way these Blueberry Cheesecake Scones Recipe combines classic comfort with a little extra indulgence that makes mornings feel like a celebration. Once you try them, I promise they’ll become a beloved staple in your pastry repertoire. So go ahead, gather your ingredients, and treat yourself and your loved ones to these sweet little bundles of joy. Baking has never been so rewarding!
Print
Blueberry Cheesecake Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Cheesecake Scones are tender, flaky pastries bursting with fresh blueberries and a luscious cream cheese drizzle. Perfect for breakfast, brunch, or an indulgent snack, these scones combine the richness of cream cheese with the sweet, slightly tart burst of blueberries in every tender bite. The soft, buttery dough is enhanced with cinnamon and vanilla, while a smooth cream cheese glaze adds the perfect finishing touch.
Ingredients
Scone Dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk (or more to reach desired consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: 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 mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
- Cut in Butter and Cream Cheese: Add the cold, cubed unsalted butter and softened cream cheese to the dry ingredients. Use a pastry cutter or your fingertips to cut them into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Form Dough: Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until the dough just comes together. Be careful not to overmix, as this will keep the scones tender.
- Add Blueberries: Gently fold in the fresh or thawed blueberries, distributing them evenly throughout the dough without crushing them.
- Shape Scones: Turn the dough out onto a lightly floured surface and shape it into an 8-inch round disk approximately 1 inch thick. Using a sharp knife, cut the disk into 8 equal wedges.
- Prepare for Baking: Transfer the wedges to the prepared baking sheet, spacing them slightly apart. Brush the tops lightly with extra heavy cream to encourage browning and a golden crust.
- Bake: Bake the scones in the preheated oven for about 18-20 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.
- Make the Glaze: While the scones bake, prepare the cream cheese glaze by beating together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust milk quantity to reach desired consistency for drizzling.
- Glaze and Serve: Remove scones from the oven and allow them to cool slightly on a wire rack. Drizzle the cream cheese glaze over the warm scones before serving. Enjoy!
Notes
- For best results, keep the butter and cream cheese cold until just before mixing to ensure a flaky texture.
- You can substitute frozen blueberries if fresh aren’t available; just be sure to thaw and drain them to avoid excess moisture in the dough.
- Do not overmix the dough, as this can make the scones tough instead of tender.
- Store any leftover scones in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
- These scones can be reheated gently in a toaster oven or microwave before serving.
