Description
These Blueberry Cheesecake Scones are a delightful twist on traditional scones, featuring a tender, flaky texture enriched with cream cheese and studded with juicy blueberries. Topped with a smooth cheesecake glaze, they make a perfect treat for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
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)
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) and prepare a baking sheet lined with parchment paper for the scones.
- Make the Scone Dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Cream Cheese: Add the softened cream cheese to the flour-butter mixture and mix until combined, leaving small lumps to help create a flaky texture.
- Add Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and gently mix until the dough just comes together. Avoid overmixing to keep scones tender.
- Add Blueberries: Gently fold in the fresh or thawed blueberries, careful not to crush them.
- Shape the Scones: Turn the dough out onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut the dough into 8 wedges like a pizza and transfer them approximately 2 inches apart onto the prepared baking sheet.
- Brush with Cream: Brush the tops of the scones with some additional heavy cream to help them brown nicely.
- Bake the Scones: Bake in the preheated oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let 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. If the glaze is too thick, add more milk one teaspoon at a time until you reach your desired consistency.
- Glaze the Scones: Drizzle or spread the cheesecake glaze over the completely cooled scones.
- Serve and Enjoy: Serve these delicious blueberry cheesecake scones fresh for the best flavor and texture.
Notes
- Use cold butter and cream cheese to achieve the flakiest scones.
- Be careful not to overmix the dough to prevent dense or tough scones.
- If using frozen blueberries, thaw and drain them well to avoid excess moisture.
- The glaze can be prepared ahead and refrigerated; bring to room temperature before glazing.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
