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
Scale
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
