Description
Indulgent blueberry cheesecake scones blend classic British pastry with creamy American dessert charm. Crumbly, tender pastries packed with sweet berries and rich cream cheese offer a delightful breakfast or afternoon treat you’ll savor with pure culinary pleasure.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups (270 grams) all-purpose flour
- 1/3 cup (67 grams) granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, cold and cubed
- 1/2 cup (120 milliliters) cold buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
Fruit Ingredient:
- 1 cup (150 grams) fresh or frozen blueberries
Cheesecake Filling:
- 4 ounces (113 grams) cream cheese, softened
- 2 tablespoons (25 grams) granulated sugar
- 1 teaspoon vanilla extract
Glaze:
- 1 cup (120 grams) powdered sugar
- 2–3 tablespoons (30–45 milliliters) milk
- 1/2 teaspoon vanilla extract
Instructions
- Craft the velvety cheesecake filling by whipping cream cheese with sugar and vanilla until silky smooth. Refrigerate while preparing the scone base.
- Heat the oven to 400F and line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, and salt in a large mixing bowl, creating a dry foundation for the scones.
- Incorporate cold butter cubes into the dry mixture, using fingertips or a pastry cutter to create a crumbly texture resembling coarse sand.
- Whisk buttermilk, egg, and vanilla in a separate bowl, then gently integrate into the flour mixture until just combined.
- Delicately fold fresh blueberries into the dough, ensuring even distribution without crushing the berries.
- Transfer the dough to a floured surface, stretching into a rectangular shape. Spread the chilled cheesecake filling across half the dough, then fold the opposite side over, sealing the edges carefully.
- Flatten the dough to a one-inch thickness, then slice into 8 equal wedges or squares. Arrange on the prepared baking sheet.
- Bake for 18-22 minutes until the scones develop a golden-brown exterior and appear slightly crisp around the edges.
- Prepare a smooth glaze by whisking powdered sugar with milk and vanilla. Drizzle generously over the slightly cooled scones, allowing the glaze to cascade artfully across the surface.
Notes
- Chilling the cheesecake filling beforehand ensures a smoother, more manageable texture when spreading inside the scone dough.
- Use fresh or frozen blueberries, but if using frozen, do not thaw to prevent color bleeding and maintain scone structure.
- Work with cold butter and handle the dough minimally to create tender, flaky scones with distinct layers.
- Customize the recipe by substituting blueberries with raspberries, strawberries, or other seasonal berries for variety.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg