If you love cheesecake and scones, then get ready for the ultimate treat—Blueberry Cheesecake Scones! Imagine the soft, crumbly texture of a scone combined with the rich, creamy flavor of cheesecake and bursts of sweet, juicy blueberries. These scones are perfect for breakfast, brunch, or an afternoon snack with a cup of tea. Whether you’re a fan of classic scones or you’re looking to try something new, these Blueberry Cheesecake Scones will not disappoint. Trust me, they’re going to be your new favorite bake!

Why You’ll Love Blueberry Cheesecake Scones

Rich and Creamy: The addition of cream cheese in the dough makes these scones extra rich and decadent, like biting into a cheesecake but in scone form.
Bursting with Flavor: Fresh blueberries add a juicy sweetness that perfectly complements the creamy filling and crumbly texture.
Quick and Easy: You don’t need any fancy skills or equipment to whip up these scones. With just a few simple steps, you’ll have warm, homemade scones ready in no time.
Perfect for Any Occasion: Whether it’s a weekend breakfast, a picnic in the park, or a special gathering, these scones are perfect for any occasion.

Ingredients

Here’s what you need to make these delicious scones:

All-Purpose Flour: The base of the scones, providing structure and tenderness.
Sugar: A bit of sweetness to balance the cream cheese and blueberries.
Baking Powder: This helps the scones rise and become light and fluffy.
Salt: A pinch of salt to bring out all the flavors.
Cold Butter: Cold butter creates those flaky layers in the scones.
Cream Cheese: The secret ingredient that makes these scones feel like cheesecake! It adds richness and creaminess.
Eggs: Helps bind everything together and gives the scones a nice texture.
Milk or Cream: Adds moisture and helps bring the dough together.
Blueberries: Fresh or frozen blueberries work perfectly here, adding natural sweetness and juiciness.
Vanilla Extract: A touch of vanilla adds a warm, aromatic flavor that complements the cream cheese and blueberries.

(Note: Full ingredient list with measurements provided in the recipe card below.)

Instructions

Let’s make these incredible Blueberry Cheesecake Scones!

Preheat Your Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will ensure your scones bake evenly and don’t stick.

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This will help evenly distribute the dry ingredients before adding the wet ingredients.

Cut in the Butter: Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into small pieces until the mixture resembles coarse crumbs. Don’t overwork the butter—you want little pockets of butter to create those flakey layers.

Add the Cream Cheese: Cut the cream cheese into small chunks and add it to the mixture. Gently work the cream cheese into the flour and butter mixture. It’s okay if it’s a little lumpy; this is what will make your scones extra creamy!

Combine Wet Ingredients: In a separate bowl, whisk together the egg, milk (or cream), and vanilla extract. Pour this into the dry mixture and stir gently to combine. Be careful not to overmix—scones work best when the dough is just combined.

Fold in the Blueberries: Gently fold in the blueberries, being careful not to break them. If you’re using frozen blueberries, don’t thaw them first, as this can cause them to bleed into the dough.

Shape and Cut the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch thick. Using a sharp knife, cut the dough into 8 wedges, like a pizza.

Bake the Scones: Transfer the wedges to the prepared baking sheet, leaving a little space between them. Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick comes out clean when inserted into the center.

Cool and Serve: Let the scones cool for a few minutes before serving. They’re best enjoyed warm, but they’re also delicious at room temperature.

Nutrition Facts

Servings: 8 scones
Calories per serving: 270

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

How to Serve Blueberry Cheesecake Scones

With Whipped Cream or Clotted Cream: For an extra decadent treat, serve your scones with a dollop of fresh whipped cream or clotted cream.
With Jam or Lemon Curd: Spread some jam, lemon curd, or even fresh honey on top for added flavor.
Pair with Tea or Coffee: These scones are perfect for sipping alongside a warm cup of tea or coffee.
As a Breakfast or Brunch Treat: These scones are an ideal way to start your day or to serve at brunch.

Additional Tips

Chill the Dough: If you want even flakier scones, chill the dough in the fridge for 15-20 minutes before baking. This helps the butter stay cold and creates those wonderful layers.
Don’t Overmix: The key to a light and tender scone is to avoid overmixing the dough. Stir just until everything comes together.
Customize the Fruit: If blueberries aren’t your thing, feel free to substitute with raspberries, blackberries, or even strawberries!
Make Ahead: You can prepare the dough ahead of time and store it in the fridge for up to 24 hours. When ready to bake, just cut the dough into wedges and bake as usual.

FAQ Section

Q1: Can I use frozen blueberries?
A1: Yes! You can use frozen blueberries. Just make sure not to thaw them, as this can cause the dough to turn blue.

Q2: Can I make these scones without cream cheese?
A2: While cream cheese adds richness and flavor, you can omit it and use extra butter or sour cream instead for a slightly different texture.

Q3: How do I store leftovers?
A3: Store any leftover scones in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 1 month.

Q4: Can I double this recipe?
A4: Absolutely! Just double the ingredients, and bake as usual. You might need to bake the scones in two batches if your baking sheet isn’t large enough.

Q5: Can I use self-rising flour?
A5: Yes! If you’re using self-rising flour, you can omit the baking powder. Make sure to adjust the amount of salt since self-rising flour already contains salt.

Q6: Can I add other mix-ins?
A6: Yes! You can add chopped nuts, chocolate chips, or dried fruit to your scones. Just fold them in along with the blueberries.

Q7: Can I use heavy cream instead of milk?
A7: Yes! Using heavy cream will make the scones even richer and more decadent.

Q8: What’s the best way to reheat these scones?
A8: To reheat scones, simply place them in a preheated oven at 300°F (150°C) for about 5 minutes until warmed through.

Q9: Can I freeze these scones before baking?
A9: Yes, you can freeze the unbaked scones! Just place them on a baking sheet in the freezer for 1-2 hours, then transfer them to a freezer bag. Bake directly from the freezer, adding a few extra minutes to the baking time.

Q10: How can I make the scones even sweeter?
A10: If you like sweeter scones, you can drizzle a little icing or glaze over the top once they’ve cooled. A simple glaze made from powdered sugar and milk works perfectly!

Conclusion

Blueberry Cheesecake Scones are the perfect balance of rich, creamy, and fruity in every bite. Whether you’re looking to add something special to your brunch spread or simply want a delicious homemade treat to enjoy with a cup of tea, these scones will hit the spot. The cream cheese filling makes them extra indulgent, and the fresh blueberries bring a burst of natural sweetness. Try them once, and they’ll become your go-to scone recipe!