Quick Description
These Blueberry Cream Cheese Scones are tender and flaky with a delicious, creamy filling of cream cheese and blueberries. The perfect balance of sweetness and richness, these scones make a great breakfast or afternoon snack. Serve them with your favorite cup of coffee or tea for the ultimate indulgence.
Servings & Timing
- Servings: 8 scones
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40 minutes
Ingredients List
For the Scone Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries (or frozen, if preferred)
For the Cream Cheese Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
For Topping
- 2 tbsp granulated sugar (optional for sprinkling on top)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the Cream Cheese Filling
- In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and well-combined. Set aside.
Step 3: Make the Scone Dough
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter.
- In a separate bowl, whisk together the egg and heavy cream. Add the wet ingredients to the dry ingredients and mix gently until just combined. Be careful not to overwork the dough.
- Gently fold in the blueberries.
Step 4: Shape the Scones
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle, about 1-inch thick.
- Spread the cream cheese filling evenly over half of the dough, leaving a small border around the edges.
- Fold the dough over the cream cheese, like a pocket, and gently press to seal the edges.
- Use a sharp knife to cut the dough into 8 wedges.
Step 5: Bake the Scones
- Place the scone wedges on the prepared baking sheet.
- Brush the tops with a little heavy cream and sprinkle with granulated sugar, if desired.
- Bake for 20–25 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
Step 6: Cool and Serve
- Allow the scones to cool on a wire rack for a few minutes before serving.
- Serve warm, with a cup of tea or coffee, for a delightful treat!
Additional Notes
- Cream Cheese Tip: Be sure the cream cheese is softened to room temperature to ensure a smooth filling.
- Frozen Blueberries: If using frozen blueberries, do not thaw them, as they may bleed into the dough and turn it purple.
- Freezing the Dough: You can freeze the unbaked scones for up to 3 months. Just bake them from frozen, adding a few extra minutes to the baking time.
Dietary Info
- Vegetarian
- Can Be Made Dairy-Free: Use dairy-free cream cheese and heavy cream substitutes for a dairy-free version.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.
Recipe Variations & Serving Suggestions
- Lemon Blueberry Cream Cheese Scones – Add 1 tablespoon of lemon zest to the dough and a squeeze of lemon juice to the cream cheese filling for a citrusy twist.
- Raspberry Cream Cheese Scones – Swap the blueberries for fresh raspberries for a different berry option.
- Chocolate Chip Scones – Add chocolate chips to the dough along with the blueberries for a decadent chocolate-chip twist.
Storage & Make-Ahead
- Room Temperature: Store scones in an airtight container at room temperature for up to 2 days.
- Refrigeration: These scones can be stored in the fridge for up to 4 days. Reheat them in the microwave for a few seconds before serving.
- Freezing: Freeze unbaked scones in an airtight container for up to 3 months. Bake directly from frozen when ready to enjoy.
FAQs
Q: Can I use other fruits in these scones?
Yes! Feel free to swap out the blueberries for other fresh berries, like raspberries, strawberries, or blackberries.
Q: Can I make these scones ahead of time for a brunch?
Absolutely! You can make these scones the day before and store them in an airtight container. They’ll still be delicious the next morning.
Q: Can I make these scones without cream cheese?
Yes, you can substitute the cream cheese with mascarpone cheese or even a thick Greek yogurt for a different texture and flavor.
Optional Personal Story
“I’ve been making these blueberry cream cheese scones every Sunday for as long as I can remember. They’re always the highlight of our family brunch, and the kids love them fresh out of the oven with a hot cup of coffee. These scones hold a special place in our mornings, bringing joy and deliciousness to our week ahead.”
Call-to-Action
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