Blueberry Cream Cheese Scones
scones
Blueberry Cream Cheese Scones are soft, lightly sweetened scones bursting with fresh, juicy blueberries. Perfect for breakfast, a Mother's Day brunch, tea time or an afternoon snack!
Ingredients
- 1 ¾ cups sifted all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons fresh lemon zest from 1 lemon
- ¼ cup unsalted butter chilled
- 2 ounces cream cheese chilled
- ⅓ cup fresh blueberries can use frozen, just completely thaw and blot dry to remove excess moisture.
- 1 egg lightly beaten
- 2 tablespoons milk
- 2 tablespoons Turbinado or Raw Sugar for sprinkling
Instructions
- Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
- Sift flour, sugar, baking powder, salt and lemon zest into a large bowl.
- Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
- Add egg, milk and blueberries. Mix with a fork until everything comes together to form a soft dough
- Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
- Cut into rounds with a 2-inch cookie or biscuit cutter.
- Place onto prepared baking sheet, about an inch apart and sprinkle each with a little bit of the Turbinado sugar. Bake for 12 minutes or until lightly golden.
- Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.
Nutrition
Serving: 1scone | Calories: 129kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 61mg | Potassium: 78mg | Fiber: 1g | Sugar: 6g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg