Blueberry Cream Cheese Scones Without Eggs
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!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Pastry Brush
Ingredients
- 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)
- 170 grams cream cheese
- ¼ cup milk
- 170 grams blueberries
- 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 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.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- Keep butter cold, this is key for flaky scones.
- I like to use a big box grater to grate the butter as it's quick, easy, and I think it makes incredibly tender scones. If you don't have a box grater, you can cut into small cubes.
- Don't be afraid to bake scones a few minutes longer, just ensure they are golden brown to your liking.
- Store scones in a cool, dry place. I like to leave out on the counter. Putting them under a cake dome or in an airtight container can make them soggy.
- You can warm up leftover scones in your toaster oven or air fryer on warm.
- 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: 511kcalCarbohydrates: 60gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 623mgPotassium: 137mgFiber: 2gSugar: 21gVitamin A: 957IUVitamin C: 3mgCalcium: 177mgIron: 3mg
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