Mimi's Organic Eats » Breakfast & Brunch Recipes » Blueberry Cream Cheese Scones

Blueberry Cream Cheese Scones

Soft and moist, with a hint of cinnamon, and big juicy blueberries. These Blueberry Cream Cheese Scones taste just like a blueberry muffin, but in scone form. Cut them open and add a big slab of butter. Serve with eggs, Homemade Pork Breakfast Sausage, or enjoy with a smoothie!

If you love scones as much as I do, the be sure to check out some of my other favorite scone recipes like my Sourdough Chocolate Chip Scones, Everything Bagel Scones, or my Banana Scones with Peanut Butter Glaze.

blueberry cream cheese scones, simple blueberry scones

Why You'll Love This Recipe

You will love this recipe for simple blueberry scones because these scones are moist and fluffy! I use big juicy blueberries, you can use fresh or frozen which makes this an easy recipe to make any time as you can use frozen blueberries if that’s all you have. I top these simple blueberry scones with turbinado sugar for a little extra texture on top of these soft scones.

You can eat these Blueberry Cream Cheese Scones right out of the oven with butter or cream cheese. They are also really good with peanut butter or almond butter! I love peanut butter or almond butter with blueberry bagels, and this is very similar!

I love serving these simple blueberry scones with eggs, Homemade Pork Breakfast Sausage, or my Everything Bagel Turkey Breakfast Sausages. These Blueberry Cream Cheese Scones make the perfect brunch!

blueberry cream cheese scones, simple blueberry scones

Ingredients for Blueberry Cream Cheese Scones

Organic Valley Salted Butter

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Wholesome Organic Cane Sugar

Frontier Co-Op Organic Korintje Cinnamon

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Valley Large Eggs

Organic Valley Cream Cheese

Organic Valley Grassmilk

Organic Blueberries (fresh or frozen)

Organic Valley Heavy Whipping Cream

Iberia Organic Turbinado Sugar

blueberry cream cheese scones, simple blueberry scones

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

blueberry cream cheese scones, simple blueberry scones

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blueberry cream cheese scones, simple blueberry scones

How to Make Blueberry Cream Cheese Scones

Step 1

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, cinnamon, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.

Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.

Add the egg, cream cheese, and milk, and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands. Add in the blueberries and mix to combine completely.

Step 2

Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.

Step 3

For the topping: In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely. Sprinkle the tops with the turbinado sugar.

Step 4

Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.

Step 5

Bake for 22 to 26 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet. (Make sure to check the note at the bottom of the recipe for high altitude!)

blueberry cream cheese scones, simple blueberry scones
blueberry cream cheese scones, simple blueberry scones
blueberry cream cheese scones, simple blueberry scones

FAQ's

Can I use frozen blueberries?

Yes, you can use fresh or frozen blueberries for these scones! That makes them really easy to make anytime, as I always have frozen blueberries!

Can I make these gluten free?

Yes, there is a simple substitution for gluten free. Make sure to check the Notes at the bottom of the recipe for the type of flour and the amount to swap out.

How should I store blueberry scones?

Blueberry scones should be stored in a cool dry place. I usually just leave mine out on a plate on the counter for a couple days. They are really best when eaten right away. But you can warm them up in the air fryer easily. Cut it open and add a slab of butter and they taste delicious!

What can I serve with blueberry scones?

Blueberry scones are an amazing snack all on their own. You can warm them up in the air fryer and add butter. Or, you can serve them for breakfast with eggs or sausage. You can even enjoy them as a dessert after lunch or dinner!

blueberry cream cheese scones, simple blueberry scones
blueberry cream cheese scones, simple blueberry scones
blueberry cream cheese scones, simple blueberry scones

Blueberry Cream Cheese Scones

Mimi Council
Moist and fluffy Blueberry Cream Cheese Scones are topped with turbinado sugar for simple blueberry scones that are golden brown, with perfectly crispy edges, and soft in the middle. Try them this weekend!
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Makes 6 scones
Calories 489 kcal

Ingredients
 
 

Dough

Topping

Instructions
 

  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, cinnamon, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
  • Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
  • Add the egg, cream cheese, and milk, and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands. Add in the blueberries and mix to combine completely.
  • Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
  • For the topping: In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely. Sprinkle the tops with the turbinado sugar.
  • Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
  • Bake for 22 to 26 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
  • Store in a cool dry place for up to 3 days.

Notes

Gluten Free – Replace the all purpose flour with 310 grams (2 cups) gluten free flour blend.
High Altitude – Bake at 400°F for 20 to 24 minutes or until lightly golden brown on the bottoms.

Nutrition

Calories: 489kcalCarbohydrates: 59gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 94mgSodium: 603mgPotassium: 135mgFiber: 2gSugar: 21gVitamin A: 869IUVitamin C: 3mgCalcium: 171mgIron: 3mg
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  1. Pingback: Health Benefits of Eating Blueberries | Mimi's Organic Eats

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