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Blueberry Cheesecake Scones

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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

  1. 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.
  2. Preheat the Oven:
    • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
  3. Mix the Dry Ingredients:
    • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. 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.
  5. 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.
  6. Add the Blueberries:
    • Gently fold the blueberries into the dough, being careful not to overmix.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://deliceflash.com/blueberry-cheesecake-scones/