These blueberry cream cheese scones with a lemon glaze are absolutely incredible. With tender and moist scones bursting with flavor, you're going to revolutionize breakfast!
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This cream cheese scones recipe is easy to make and a little different from traditional scones, but it's absolutely worth trying. It just might turn you into a scone fan too.
These scones are soft, tender, and moist, with bursts of sweet and tangy blueberries in every bite. The glaze is what really sets them apart and adds an extra layer of flavor.
After testing the recipe, it was clear that a glaze was the perfect finishing touch. The combination of blueberries and lemon creates a bright, balanced flavor that's hard to resist.
If you still have blueberries, be sure to try Small Batch Blueberry Muffins, Blueberry Bagel Bread Pudding, or Blueberry Cream Cheese Babka. For more scone ideas, check out 4 Ingredient Scones and Big Fluffy Scones Recipe.
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💛 Why You'll Love This Recipe
- Easy to make. These scones use simple ingredients and straightforward steps, making them great for beginner bakers.
- Frugal. Store bought scones can cost $2 or more each, but this recipe lets you make a full batch for about the same price.
- Not dry. Unlike many scones, these turn out soft and moist instead of crumbly and dry.
🛒 Ingredients
Cold butter. Cutting in cold butter creates the flaky scone texture.
Cream cheese. Adds richness and keeps the scones soft and moist.
Blueberries. Fresh or frozen blueberries add bursts of flavor throughout.
Lemon glaze. A simple glaze made with powdered sugar, butter, milk, vanilla, and lemon zest finishes the scones.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use frozen blueberries if needed. Frozen berries are often cheaper than fresh and work well when added straight from the freezer.
Buy butter and cream cheese in blocks. Larger packages usually lower the cost per recipe.
Skip the glaze if desired. The scones are flavorful on their own, and omitting the glaze reduces extra ingredients.
🥄 Instructions for Blueberry Cream Cheese Scones
Step 1: Preheat your oven to 425F degrees and line a baking sheet with parchment paper (or lightly grease it).
Step 2: Set it aside.
Step 3: In a mixing bowl, combine your flour, baking powder, and salt (Image 1).
Step 4: Add in the butter and cream cheese (Image 2).
Step 5: Cut them together until they resemble crumbs smaller than the size of a dime (Image 3). While it's better to make it look like sand, the cream cheese might not break down as easily as the butter.
Step 6: Add your blueberries and sugar to the mixture (Image 4) and gently toss them together.
Step 7: Add in the buttermilk (Image 5) and stir until a dough forms.
Step 8: It will be a little crumbly but you want it to hold together. If needed add in more buttermilk 1 tablespoon at a time (Image 6).
Step 9: Place the dough onto a floured counter and gently knead it together and shape it into a circle that is about 1 to 1 ½ inches tall (Image 7).
Step 10: Cut the circle into 8 pieces by cutting it into quarters and then cutting each one in half (Image 8).
Step 11: Place the wedges on a baking sheet set apart so that none are touching (Image 9).
Step 12: Bake for 15 minutes until they're golden colored on top and then remove from the oven (Image 10).
Step 13: Add the glaze ingredients to a bowl. Whisk together until smooth (Image 11).
Step 14: Drizzle the glaze over the scones with a spoon or by using a Ziploc bag with a snipped corner to make the stripes uniform and pretty (Image 12).
Step 15: Let the icing cool for about 5 minutes to set and then serve and enjoy.
👩🏻🍳 Expert Tips
- Easy butter prep. Grating cold butter makes it easier to mix into the dough, though dicing works too.
- Adjust dough as needed. If the dough feels dry, add buttermilk 1 tablespoon at a time. If it's too wet, lightly sprinkle in flour until manageable.
- Sticky is normal. The inside of the dough will be slightly sticky when cutting into wedges, and that's expected.
❄️ Storage and Make Ahead
Storage: Store cooled Blueberry Cream Cheese Scones in an airtight container in the refrigerator for up to 5-7 days.
Make Ahead: Scones can be baked ahead and stored, or frozen without glaze for up to 2 months; thaw and glaze before serving.
🥗 Side Dishes or Pairing Ideas
These Blueberry Cream Cheese Scones pair well with fresh fruit, yogurt, scrambled eggs, breakfast casseroles, or as part of a brunch spread.
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❓ Recipe FAQs
Yes, you could. I think the buttermilk helps to give a little tanginess to the scones and a softer crumb, but whole milk can be used instead. While the flavors won't taste exactly the same, they'll still be delicious!
Due to the ingredients in this recipe, I recommend keeping them stored in an airtight container in the fridge after they've completely cooled. They'll last about a week this way.
Some great ideas to serve alongside your freshly baked scones include fresh fruit, jam, butter, cooked eggs, or breakfast sausage. Of course, a nice glass of orange juice is great too! These scones also make a great addition to your list of Christmas Breakfast Ideas.
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🐝 If you tried these Glazed Blueberry Cream Cheese Scones, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Blueberry Cream Cheese Scones
Ingredients
Blueberry Scones
- 2 ¾ cups all-purpose flour - ($0.38)
- 1 tablespoon baking powder - ($0.15)
- ½ teaspoon salt - ($0.01)
- ½ cup unsalted butter, cold and cubed - ($0.99)
- 4 ounces cream cheese - ($0.93)
- ¼ cup granulated sugar - ($0.09)
- ⅔ cup fresh blueberries - ($0.75)
- ⅔ cup buttermilk - ($0.37)
Lemon Glaze
- ½ cup powdered sugar - ($0.18)
- ½ teaspoon vanilla extract - ($0.01)
- 1 tablespoon unsalted butter, melted - ($0.12)
- ½ teaspoon milk - ($0.01)
- ½ teaspoon lemon zest - ($0.08)
Instructions
- Preheat & Prep: Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut in Fats: Cut in the cold butter and cream cheese until the mixture resembles coarse crumbs. Small chunks are fine as long as they are no larger than a dime.
- Add Sugar and Berries: Gently toss in the sugar and blueberries until evenly coated.
- Add Buttermilk: Stir in the buttermilk using a fork or wooden spoon until the dough comes together. The dough should be slightly dry but hold its shape. Add additional buttermilk one tablespoon at a time if needed.
- Shape Dough: Turn the dough onto a generously floured surface and gently shape it into a round disc about 1 to 1 ½ inches thick, being careful not to crush the berries.
- Cut & Bake: Cut the dough into 8 equal wedges and place them evenly spaced on the prepared baking sheet. Bake for 12 to 15 minutes until golden and a toothpick inserted comes out clean.
- Make the Glaze: While the scones cool slightly, mix all glaze ingredients in a bowl until smooth. Transfer to a zip top bag, snip the corner, and drizzle over the scones.
- Set & Serve: Let the glaze set for about 5 minutes, then serve and enjoy.
Notes
- Butter Prep: Cold butter may be grated or diced before cutting into the flour. Both methods work well.
- Dough Texture: If the dough feels too dry, add buttermilk one tablespoon at a time. If it becomes too wet, sprinkle in a small amount of flour.
- Handling Tip: The dough interior may feel slightly sticky even when properly mixed. Use a well floured surface when shaping and cutting.
- Storage: Store cooled scones in an airtight container in the refrigerator for up to 1 week. Reheat briefly in the microwave if desired.
Nutritional Information
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