Blueberry Cream Cheese Scones

Blueberry Cream Cheese Scones

Ingredients

• 2 ½ cups All-purpose flour

• ½ cup Granulated sugar

• 1 tbsp Baking powder

• ½ tsp Salt

• ½ cup (1 stick) Unsalted butter, cold and cubed

• 4 oz Cream cheese, chilled and cubed

• 1 cup Fresh blueberries

• ⅔ cup Heavy cream (plus 1 tbsp for brushing)

• 1 Large egg

• 1 tsp Vanilla extract

• Coarse sugar (for topping)

Instructions

1. Prep: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

3. Cut in Fats: Add the cold cubed butter and cream cheese to the flour mixture. Use a pastry cutter or your fingers to work them in until the mixture resembles coarse crumbs with some pea-sized chunks remaining. Gently fold in the fresh blueberries.

4. Combine Wet Ingredients: In a separate small bowl, whisk the heavy cream, egg, and vanilla extract together.

5. Form the Dough: Pour the wet mixture into the dry ingredients. Stir gently with a fork just until a shaggy dough forms. Do not overmix.

6. Shape and Cut: Turn the dough out onto a lightly floured surface. Gently pat it into an 8-inch round disc (about 1 inch thick). Use a sharp knife or a round cutter to slice the disc into equal wedges or rounds.

7. Bake: Transfer the scones to your prepared baking sheet. Brush the tops lightly with extra heavy cream and sprinkle generously with coarse sugar. Bake for 18–22 minutes until the tops are deeply golden brown and the berries are beautifully burst.