Lemon Blueberry Cream Cheese Scones
User Reviews
4.6
Lemon Blueberry Cream Cheese Scones
Description
The scone dough blends all-purpose flour with cornstarch, sugar, baking powder, and salt to create a light base. Cold cream cheese and butter are cut into the dry ingredients until the mixture resembles coarse crumbs, which creates a tender and flaky texture. Fresh blueberries and lemon zest are folded in carefully to avoid breaking the berries.
The wet ingredients, including egg, vanilla, and milk, are added just until the dough holds together, preserving tenderness. The dough is shaped into a rectangle, cut into rounds, and arranged spaced on a baking sheet. A milk wash and sprinkling of sparkling or demerara sugar provide a delicate crust with slight crunch when baked.
The scones come out golden and soft inside with bright lemon and blueberry flavors balanced by the creamy richness of the cream cheese, making them a flavorful breakfast or snack option.
Ingredients
For Scones:
- 3 cups all-purpose flour unbleached
- ¼ cup cornstarch
- ½ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 8 ounces cream cheese cold
- 8 tablespoons butter cold, cut into small pieces, unsalted
- 6 ounces blueberries fresh
- 1 teaspoon lemon from about 1 lemon, zest
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup milk
For Topping:
- milk
- Sparkling Sugar or demerara sugar
Instructions
- Preheat the oven to 425°. Prepare a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder and salt. Cut the cream cheese and butter into the flour mixture with a pastry cutter (my preferred method) or a fork or mixer, until it resembles coarse cornmeal. Stir in the lemon zest and blueberries and toss to combine. Set aside.
- In a small bowl combine the egg, vanilla and milk and whisk together. Pour the wet ingredients into he dry ingredients and stir until the dough just starts to hold together. (Don't overmix or the scones will be tough).
- Sprinkle a work surface with flour and turn the shaggy dough out onto the surface. Fold it over several times until it holds together. Pat the dough into a 3/4" rectangle.
- Cut the scones with a round biscuit cutter (mine is about 3" in diameter). Gather up the scraps and pat into another rectangle, and cut out the rest of the scones. Transfer the scones to the prepared baking sheet about 2" apart.
- Brush the tops of the scones with milk and sprinkle with sugar.
- Bake the scones for 8 minutes. TURN OFF THE OVEN and let the scones continue to bake for 8 minutes or until lightly browned. Serve hot with softened butter and your favorite jam or curd.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 45mg | 15% |
| Sodium | 134mg | 6% |
| Potassium | 133mg | 3% |
| Sugar | 8g | 16% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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