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Blueberry Cheesecake Scones

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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
  1. 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. 1 cup powdered sugar
    2. 2–3 tablespoons milk
    3. 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

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