Description
Delicious, flaky scones filled with fresh blueberries and a creamy cheesecake filling, all topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert!
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
- 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. - Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. - Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. - 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. - 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. - Add the Blueberries:
Gently fold the blueberries into the dough, being careful not to overmix. - 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. - 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. - 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
- Be sure not to overmix the scone dough to maintain a light and flaky texture.
- If using frozen blueberries, do not thaw them, as this can cause the dough to become too wet.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg