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
Scale
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.
