Blueberry Cream Cheese Scones
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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.
Table of Contents
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!
Why You'll Love This Recipe
Perfect Balance of Flavors: Blueberry Cream Cheese Scones offer a delightful combination of tangy cream cheese and sweet, juicy blueberries, creating a balanced and flavorful treat that satisfies both sweet and savory cravings.
Moist & Tender Texture: Unlike traditional scones, the addition of cream cheese keeps these scones exceptionally moist and tender, providing a rich, melt-in-your-mouth experience in every bite!
Nutrient-Rich Ingredients: Packed with antioxidant-rich blueberries and calcium from the cream cheese, these scones not only taste amazing but also offer health benefits, making them a delicious and nutritious choice for breakfast or a snack.
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Korintje Cinnamon
Fresh Organic Blueberries (or you can also use frozen)
Organic Valley Heavy Whipping Cream
Iberia Organic Turbinado Sugar
Tools Needed
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)
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Step by Step Instructions
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!)
FAQ's
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!
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.
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!
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!
Craving More?
Blueberry Cream Cheese Scones
Ingredients
Dough
- 284 grams all purpose flour
- 75 grams cane sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 113 grams salted butter (cold)
- 1 large egg
- 113 grams cream cheese
- ¼ cup milk
- 170 grams blueberries
Topping
- 2 tablespoons heavy whipping cream
- 2 to 3 tablespoons turbinado sugar
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
Nutrition
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