Description
These Blueberry Cheesecake Scones are the perfect combination of sweet and tangy! Fluffy scones are loaded with fresh blueberries and cream cheese, creating a deliciously rich and moist texture. Topped with a light glaze, these scones are perfect for breakfast, brunch, or a treat with afternoon tea. Every bite is a delightful mix of cheesecake and scone goodness, making them a hit with anyone who loves a sweet, fruity pastry.
Ingredients
Scale
For the Scones:
- 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 (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
For the Cheesecake 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). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Scone Dough:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the cream cheese and mix until combined. The mixture will still have small lumps of cream cheese – this is what helps create a flaky scone.
- Add Wet Ingredients:
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until the dough just comes together. Be careful not to overmix, or the scones will be tough.
- Add Blueberries:
- Gently fold the blueberries into the dough, being careful not to crush them. If using frozen blueberries, you can toss them in a small amount of flour to prevent them from bleeding too much into the dough.
- Shape the Scones:
- Turn the dough out onto a lightly floured surface and gently pat it into a round disk, about 1-inch thick.
- Cut the dough into 8 wedges (like a pizza) and transfer them to the prepared baking sheet.
- Brush with Cream:
- Brush the tops of the scones with a little heavy cream for a golden finish while baking.
- Bake the Scones:
- Bake for 18-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the scones cool on a wire rack.
- Make the Cheesecake Glaze:
- In a small bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- If the glaze is too thick, add more milk, 1 teaspoon at a time, until you reach your desired consistency.
- Glaze the Scones:
- Once the scones are completely cooled, drizzle the cheesecake glaze over the top of each scone.
- Serve and Enjoy:
- Let the glaze set for a few minutes, then serve the scones with a cup of coffee or tea for the perfect treat!
Notes
- If you don’t have fresh blueberries, frozen blueberries will work just fine. Just be sure to thaw and drain them first to prevent excess moisture.
- These scones are best served fresh, but can be stored in an airtight container for 2-3 days.
- The cream cheese adds a rich, tangy flavor to the scones, which balances out the sweetness of the blueberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg