There’s something absolutely magical about the tender, melt-in-your-mouth texture of Blueberry Cheesecake Scones—the creamy pockets of tangy cream cheese, bursts of juicy blueberries, and a pastry so inviting it’s hard to stop at just one. Whether you’re a brunch enthusiast or simply looking to brighten up your morning routine, these bakery-worthy scones strike the perfect balance between comforting and decadent, quickly becoming a much-loved staple in any kitchen.
Ingredients You’ll Need
With just a few staple items and a handful of fresh blueberries, you’ll be amazed at how easily these scones come together. Each ingredient plays an essential role, creating the signature flavor and texture that makes Blueberry Cheesecake Scones category-defying. Here’s what you’ll need—and why it matters:
- All-purpose flour: The base that gives your scones structure while keeping the crumb light and soft.
- Granulated sugar: Offers a touch of sweetness and helps the scones brown beautifully in the oven.
- Baking powder: Your secret to scones that rise tall and fluffy every single time.
- Salt: Just enough to balance flavors and enhance every berry burst.
- Cold unsalted butter: Cut in for extra flakiness—you’ll taste the difference!
- Cream cheese: The “cheesecake” in Blueberry Cheesecake Scones, adding tang and an irresistible creamy bite.
- Large egg: Helps bind everything together and gives the scones their slight richness.
- Heavy cream: Builds a soft, moist dough and gives the tops a golden finish.
- Vanilla extract: Adds warmth and depth—don’t skip this for maximum flavor.
- Blueberries (fresh or frozen): Star of the show, bringing color, sweetness, and a burst of juice with every bite.
- Coarse sugar (optional): Sprinkle over the top for a bakery-style crunch and extra sparkle.
How to Make Blueberry Cheesecake Scones
Step 1: Mix Dry Ingredients
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This step sets the stage for evenly distributed leavening and sweetness in every bite of your Blueberry Cheesecake Scones.
Step 2: Cut in Butter & Cream Cheese
Drop in your cold, cubed butter and cream cheese. Using a pastry cutter or just your fingertips, work them into the flour until the mixture looks like coarse crumbs—think pea-sized bits scattered throughout. This method ensures flakiness, and the cream cheese gives little creamy pockets in the final scone.
Step 3: Add Wet Ingredients
In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract. Pour this mixture over your dry ingredients, and with a gentle hand, stir until everything is just combined. It’s okay if it looks a little shaggy at this point!
Step 4: Fold in Blueberries
It’s time for the star ingredient! Gently fold in the blueberries, being careful not to overmix. If you’re using frozen berries, add them straight from the freezer to avoid purple streaks. The goal is to keep the scone dough as cold as possible for the best texture.
Step 5: Shape & Cut Scones
Transfer the dough onto a well-floured surface. Pat it into a 1-inch thick circle—no need for perfection here. Use a sharp knife or bench scraper to cut the circle into 8 wedges, like a pie. This rustic shape gives you those deliciously golden edges.
Step 6: Bake & Finish
Arrange your scones on the prepared baking sheet, leaving some space between each one. Brush tops with a bit of heavy cream for that beautiful shine, and sprinkle with coarse sugar if you like extra crunch. Bake for 18–22 minutes until golden and fragrant. Let them cool slightly—they’ll be just the right temperature to enjoy warm.
How to Serve Blueberry Cheesecake Scones
Garnishes
For that classic bakery finish, dust your Blueberry Cheesecake Scones with a little powdered sugar or drizzle lightly with a simple lemon glaze. A fresh sprig of mint or some extra blueberries on the side adds a lovely touch, too.
Side Dishes
Pair these scones with a creamy Greek yogurt parfait, a bowl of fresh fruit, or even a handful of lightly toasted nuts for a complete brunch spread. They’re also wonderful alongside a hot cup of coffee or a glass of cold milk—simple yet perfect flavor partners.
Creative Ways to Present
Arrange your Blueberry Cheesecake Scones on a pretty cake stand or tiered platter for a showstopping brunch centerpiece. You can also box them up individually as party favors, or serve mini versions for an elegant afternoon tea.
Make Ahead and Storage
Storing Leftovers
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you can resist eating them all immediately, they stay just as soft and flavorful when briefly rewarmed the next morning.
Freezing
Blueberry Cheesecake Scones freeze beautifully! Once completely cool, place them in a zip-top freezer bag or airtight container, separating layers with parchment. They’ll keep in the freezer for up to 2 months—just thaw and enjoy as cravings strike.
Reheating
For that fresh-from-the-oven experience, pop a scone in a preheated 300°F (150°C) oven for 5–7 minutes, or give it 20–30 seconds in the microwave. Warm scones bring out the best in those creamy, blueberry-studded bites!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries are perfect in Blueberry Cheesecake Scones. Just add them straight from the freezer—no need to thaw—so your dough stays cold and your scones turn out beautifully.
What if I don’t have heavy cream?
If you’re in a pinch, whole milk or half-and-half can be used instead of heavy cream. The scones might be a tiny bit less rich, but they’ll still have wonderful texture and flavor.
Can I make the dough ahead of time?
Yes! Prep the dough, shape, and cut the scones, then freeze them unbaked. When ready to bake, pop them straight from the freezer to the oven, adding a minute or two to the baking time.
How do I avoid soggy scones with frozen fruit?
To prevent soggy spots, toss the frozen blueberries in a teaspoon of flour before folding into the dough. This tiny step helps absorb excess moisture and keeps your scones perfectly tender.
Can I add other mix-ins to the dough?
Certainly! While Blueberry Cheesecake Scones are wonderful as is, feel free to experiment—add lemon zest, swap in raspberries or blackberries, or mix in a handful of white chocolate chips for extra indulgence.
Final Thoughts
If you’re searching for a treat that delivers both comfort and excitement, look no further than these Blueberry Cheesecake Scones. They bake up irresistibly tender and flavorful every time—so gather your ingredients and prepare to fall in love, one sweet, berry-filled bite at a time!
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Blueberry Cheesecake Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of blueberries, cream cheese, and a buttery scone with these scrumptious Blueberry Cheesecake Scones. Perfect for a cozy breakfast or a sweet treat any time of the day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 6 tablespoons cold unsalted butter (cut into small cubes)
- 4 ounces cream cheese (cold and cubed)
- 1 large egg
- 1/2 cup heavy cream (plus extra for brushing)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in butter and cream cheese: Cut in the cold butter and cream cheese until the mixture resembles coarse crumbs.
- Prepare wet mixture: In a small bowl, whisk the egg, heavy cream, and vanilla extract.
- Combine ingredients: Add the wet ingredients to the dry ingredients and mix just until combined.
- Add blueberries: Gently fold in the blueberries into the dough.
- Shape and bake: Shape the dough into a circle, cut into wedges, transfer to baking sheet, brush with heavy cream, sprinkle with sugar, and bake for 18-22 minutes until golden brown.
- Cool and serve: Cool slightly before serving.
Notes
- You can use frozen blueberries, but do not thaw them before mixing into the dough.
- For extra richness, drizzle with a simple glaze made from powdered sugar and lemon juice once cooled.
Nutrition
- Serving Size: 1 scone
- Calories: 295
- Sugar: 9g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
