Blueberry Vanilla Goat Cheese Scones
User Reviews
5
Blueberry Vanilla Goat Cheese Scones
Description
This recipe blends flour, sugar, baking powder, and salt with cold grated butter to create a crumbly base. Adding blueberry vanilla goat cheese along with softened cream cheese and fresh blueberries provides moisture and rich flavor throughout the dough. Heavy cream and a hint of vanilla bean paste are folded in carefully to prevent crushing the berries and overworking the dough.
After forming the dough into mounds and chilling for an hour, the scones are brushed with an egg wash for a glossy, golden top and baked at 400°F until baked through and browned. The result is scones with a tender interior and a flaky, buttery crust kicked by fruity notes from the blueberries and distinctive flavor from the goat cheese.
These scones work well for breakfast, brunch, or tea time, pairing naturally with butter or honey without additional frosting.
Unconsumed scones freeze well; simply thaw for an hour or briefly warm in a toaster oven to refresh the texture and flavor.
Ingredients
- 2 cups flour
- 2 tablespoons white sugar optional, can be omitted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoon unsalted butter cold, grated into small pieces
- 1 ½ cup heavy cream
- 4 ounces goat cheese Montchevre brand, blueberry vanilla flavor
- 4 ounces cream cheese softened
- 1 cup blueberries fresh
- ½ teaspoon vanilla bean paste or vanilla bean seeds
- 1 egg whisked into an egg wash
Instructions
- Combine the dry ingredients; flour, sugar, baking powder, and salt. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Next add the goat cheese, cream cheese and blueberries. Next add the heavy cream and vanilla. Fold everything together being careful not to overwork the dough and/or crush the blueberries.
- Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and chill for an hour
- Preheat the oven to 400 degrees F.
- Once chilled, whisk the egg together with 2 tablespoons of water. Brush the egg wash over the scones and bake for 16-20 minutes until tops are golden brown. Remove from oven and serve
Notes
- Freeze leftover scones for long-term storage; thaw before serving or warm in a toaster oven for freshness.
- Be careful not to overwork the dough to maintain tender, flaky texture and prevent crushed blueberries.
- Brush tops with egg wash for a golden, glossy finish before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 282mg | 12% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 834IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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