These homemade blueberry cream cheese scones are sweet, flaky, and topped with a vanilla glaze. Homemade blueberry scones are so simple to make, and are perfect for a quick and easy breakfast, snack, or dessert!
Hi, my name is Michelle, and I’m a carb-o-holic.
Heaven help me if I ever do Whole30.
Ohh, let’s not even talk about how much I would miss these ‘lil babies, aka, these Blueberry Cream Cheese Scones.
By now, it’s no secret that scones are one of my five love languages. I’m pretty smitten over these Peach Pie Scones, these Strawberry Lemon Cream Scones, Blueberry Lemon Scones, and these Mixed Berry Scones, and currently, I’m pretty much in L-O-V-E with these blueberry scones.
There’s this really fantastic sandwich place nearby that not only makes homemade bread, but also makes muffins, scones, and bread pudding that looks to-die for (I haven’t tried it yet—but it’s on the list). They make a Blueberry Cream Cheese Scone that is absolutely ah-mazing, and ever since trying that little bite of pure magic, it’s been on the list to re-create at home.
Are you feeling lucky? Because your day is about to get really good from here.
Typically, I use sour cream in my scones. It’s adds richness to the scones in both flavor and texture, and a just little bit goes a long way.
Today, cream cheese is used in place of the sour cream. It not only offers the same richness to the batter, but it gives an even sweeter flavor to the scones. The scones almost have a bit of a cheesecake flavor to them, and it pairs perfectly with the blueberries.
Basically, these are the scones of my dreams (and hopefully yours too).
As if I can’t say enough good things about these blueberry scones, the dough freezes really well, so you can make these ahead of time, freeze them, and bake them up whenever.
Considering they make a perfect breakfast or quick and easy snack, they’re my own version of a superfood.
- 2 1/4 + 1/4 cup all-purpose flour, divided (the extra 1/4 cup will be used when turning out the dough)
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, cubed and cold
- 4 oz cream cheese, cubed and cold
- 1 egg, large
- 3-4 Tbsp heavy whipping cream, plus more for brushing
- 1/2 tsp vanilla extract
- 1 cup blueberries, fresh
- 1 - 1 1/2 cup powdered sugar
- 2-3 Tbsp heavy whipping cream
- 1/2 tsp vanilla extract
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, mix 2 1/4 cups flour, sugar, baking powder, and salt together.
Once combined, cut in the butter and cream cheese with a fork or pastry cutter until the mixture resembles coarse crumbs.
Whisk together heavy whipping cream (beginning with 3 Tbsp), egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined. If the dough is too dry (crumbly and not sticking together), add in the remaining Tbsp of heavy whipping cream.
Add in blueberries, and mix until just combined.
Turn the dough out onto a lightly floured surface, and sprinkle the remaining 1/4 cup of flour on top of the dough. Lightly knead the dough (until most of the flour is worked into the dough).
Pat the dough into a circle, about 1/4-1/2" thick, and cut into 8 even triangles.
Place scones on baking sheet, and lightly brush the tops of each scone with heavy whipping cream.
Bake for 15-16 minutes, or until the tops are golden brown.
While the scones are cooling, whisk together powdered sugar (starting with 1 cup), heavy whipping cream (beginning with 2 Tbsp), and vanilla extract. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of heavy cream.
Drizzle the glaze over the scones, and allow to set (about 5-10 minutes).