Description
Fragrant blueberry cheesecake scones blend creamy richness with classic bakery charm, elevating breakfast from ordinary to extraordinary. Crumbly, buttery layers studded with juicy blueberries promise a delightful morning indulgence you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 1/4 cups all-purpose flour
- 1 cup fresh or frozen blueberries
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup cold buttermilk
Dry Ingredients:
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet and Filling Ingredients:
- 1 large egg
- 1 teaspoon pure vanilla extract
- 4 ounces (113 grams) cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Glaze Ingredients:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Craft the luscious cheesecake filling by whisking cream cheese with sugar and vanilla until silky smooth, then refrigerate to firm up while preparing the scone base.
- Heat the oven to 400°F and line a baking sheet with parchment, creating a pristine surface for your pastry creation.
- Combine flour, sugar, baking powder, and salt in a spacious mixing bowl, creating a light, airy dry mixture.
- Incorporate cold butter cubes into the dry ingredients, using fingertips or a pastry cutter to transform the mixture into a crumbly texture resembling coarse sand.
- Whisk buttermilk, egg, and vanilla in a separate vessel, then gently fold into the flour mixture until just incorporated, avoiding overmixing.
- Delicately introduce fresh blueberries into the dough, distributing them with a gentle touch to prevent crushing.
- Transfer the dough to a flour-dusted surface, shaping it into a rectangle. Spread the chilled cheesecake filling across half the dough, then fold the opposite side over, sealing the edges to create a filling-packed interior.
- Reshape the dough into a compact circle or rectangle, then slice into 8 triangular or square portions, positioning them carefully on the prepared baking sheet.
- Bake for 18-22 minutes until the scones achieve a golden-brown exterior, radiating a tempting aroma and promising delectable texture.
- Once slightly cooled, drizzle with a complementary glaze to enhance the scones’ visual appeal and add a final touch of sweetness.
Notes
- Choose room temperature cream cheese for a smoother, lump-free cheesecake filling that blends easily into the scone dough.
- Handle blueberries delicately to prevent crushing and bleeding color throughout the scones, maintaining their beautiful appearance.
- Keep butter extremely cold and work quickly when incorporating it into the flour to achieve a flaky, tender scone texture.
- Opt for fresh or frozen blueberries, but if using frozen, do not thaw to prevent color bleeding and maintain structural integrity of the scones.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg