Description
These Blueberry Cheesecake Scones combine the flaky, buttery texture of classic scones with the creamy richness of cheesecake and fresh bursts of blueberry. Perfect for breakfast or an afternoon treat, they are topped with a smooth cheesecake glaze that adds a delicious finishing touch.
Ingredients
Scale
Scone Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
Cheesecake Glaze Ingredients
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk (or more to reach desired consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the Scone Dough: In a large bowl, combine the flour, sugar, baking powder, salt, and ground cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the softened cream cheese and mix just until combined; small lumps should remain to help create a flaky texture.
- Add Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour these wet ingredients into the dry ingredients and gently mix until the dough just comes together. Do not overmix or the scones will become tough.
- Add Blueberries: Carefully fold in the fresh or thawed blueberries, being careful not to crush them.
- Shape the Scones: Turn the dough out onto a floured surface and shape it into a round disc. Cut the dough into 8 wedges, similar to slicing a pizza. Transfer the wedges onto the prepared baking sheet.
- Brush with Cream: Lightly brush the tops of the scones with additional heavy cream to promote browning during baking.
- Bake the Scones: Bake in the preheated oven for 15-18 minutes or until the scones are golden brown and cooked through.
- Cool the Scones: Remove the scones from the oven and transfer them to a wire rack to cool completely before glazing.
- Make the Cheesecake Glaze: In a bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add more milk 1 teaspoon at a time until the desired consistency is reached.
- Glaze the Scones: Using a spoon or piping bag, drizzle the cheesecake glaze over the cooled scones.
- Serve and Enjoy: Serve the scones fresh and enjoy their tender, creamy, and fruity flavor combination.
Notes
- For best results, keep the butter and cream cheese cold until mixing to ensure flaky scones.
- Use fresh or properly thawed frozen blueberries to avoid excess moisture in the dough.
- Do not overmix the dough to maintain a tender texture.
- The glaze can be stored in the refrigerator and gently warmed to soften before glazing if it becomes too firm.
- These scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
