Blueberry Cream Cheese Scones
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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 organic 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.
You will love this recipe for simple blueberry scones because they 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 blueberry scones with turbinado sugar for a little extra texture on top for delicious organic 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 classic 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 organic 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 blueberry scones not only taste amazing but also offer health benefits, making them a delicious and nutritious choice for breakfast or a snack.
Ingredients
- All Purpose Flour: My favorite is Cairnspring Mills, which is a fresh milled flour company.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- Baking Powder: You need baking powder, not soda for these scones to have the right texture.
- Cinnamon: I use organic Korintje cinnamon, which is my favorite variety and has a distinct flavor. Check out my post the Best Cinnamon to Bake With for more info on different varieties.
- Salt: Use fine sea salt.
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- Eggs: Use large eggs.
- Cream Cheese: I use Organic Valley Cream Cheese, block or tub works.
- Milk: Use whole milk, organic and grassfed is my preferred choice because of the taste and nutrients.
- Blueberries: You can use fresh or frozen blueberries, either work!
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream to brush the scones with before baking. This makes the golden brown top that everyone loves.
- Turbinado Sugar: I top these organic scones with turbinado sugar, which is big sugar crystals. This creates a subtle crunch and really nice texture.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you want to make these organic scones by hand, you can do that too.
- Baking Sheet: You'll need a half sheet pan to bake these blueberry scones.
- Parchment Paper: I always use nontoxic parchment paper to ensure they don't stick to the baking sheet.
- Pastry Brush: You'll need a pastry brush to brush the tops of these blueberry scones with heavy cream. This helps give them that golden brown color as they bake.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
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
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
Love the fresh blueberries in these scones!