Description
These decadent blueberry cheesecake scones combine the fluffiness of traditional scones with a creamy cheesecake filling. The tangy sweetness of fresh or frozen blueberries pairs perfectly with a sweet glaze, making this a perfect treat for breakfast or tea time! #BlueberryScones #CheesecakeScones #Baking #BreakfastScones #Dessert #SconeRecipe #BlueberryDessert
Ingredients
Scale
For the Scones:
- 2 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup cold buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
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Prepare the Cheesecake Filling:
- In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Cover and refrigerate while you prepare the scone dough.
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Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
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Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
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Cut in the Butter:
- Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
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Combine Wet Ingredients:
- In a small bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined.
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Add the Blueberries:
- Gently fold the blueberries into the dough, being careful not to overmix.
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Assemble the Scones:
- Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Spread the cheesecake filling over half of the rectangle. Fold the other half of the dough over the filling, pressing gently to seal the edges.
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Shape and Cut:
- Pat the dough into a 1-inch thick circle or rectangle and cut into 8 wedges or squares. Place the scones on the prepared baking sheet.
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Bake:
- Bake for 18-22 minutes, or until the scones are golden brown. Allow them to cool slightly on the baking sheet before transferring to a wire rack.
- Add the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled scones.
Notes
- If using frozen blueberries, do not thaw them to prevent the dough from turning blue.
- For an extra touch, you can sprinkle some extra sugar on top before baking for a crunchy texture.
Nutrition
- Serving Size: 1 scone
- Calories: 280kcal
- Sugar: 24g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg