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!
Cream cheese scones recipe
Often scones are seen as dry biscuits, but this recipe is super moist and soft. The glaze is what really helps to take it to a whole new level. After making this scones recipe I decided that it needed a little something extra and it was the perfect fit.
These scones are easy to make, and while they aren't like your typical scones recipe, they are worth trying. Who knows, maybe they'll turn you into a scone lover too?
Blueberry cream cheese scones ingredients
- Baking Powder
- Cold Butter
- Cream Cheese
- Granulated Sugar
What you’ll need to make this recipe
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Tips for making blueberry scones with glaze
I recommend grating cold butter instead of dicing and cutting it in just because it reduces the amount of work needed for cutting it in. But, both methods work fine.
If you feel like the dough is too dry to come together you can add in more buttermilk, but you'll need to add in a little more, but only do it 1 tablespoon at a time because a little bit of liquid goes a long way.
If you make the dough too wet, adding a sprinkling of flour into the bowl, and using a heavily floured work surface can help to get it back to a stable and nonsticky consistency, but expect the inside of the dough mound to be somewhat sticky when you cut through it to make wedges.
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 fresh baked scones include fresh fruit, jam, butter, cooked eggs, or breakfast sausage. Of course, a nice glass of orange juice is great too!
How to make blueberry cream cheese scones
In a mixing bowl combine your flour, baking powder, and salt.
Add in the butter and cream cheese and cut the together until they resemble crumbs smaller than the size of a dime. While it's better to make it look like sand, the cream cheese might not break down as easily as the butter.
Add your blueberries and sugar to the mixture and gently toss them together.
Add in the buttermilk and stir until a dough forms, it will be a little crumbly but you want it to hold together. If needed add in more buttermilk 1 tablespoon at a time.
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.
Cut the circle into 8 pieces by cutting it into quarters and then cutting each one in half.
Place the wedges on a baking sheet set apart so that none are touching.
Bake for 15 minutes until they're golden colored on top and then remove from the oven.
Make your glaze by mixing all of the ingredients in a bowl.
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.
Let the icing cool for about 5 minutes to set and then serve and enjoy.
Other delicious recipes to try
- 3 Ingredient Biscuits
- Unicorn Bark
- Crescent Roll Danishes
- Salty Sweet Popcorn
- Blueberry Muffin in a Mug
- Carrot Cake Pancakes with Cream Cheese Syrup
- Fresh Mint Chocolate Chip Ice Cream
- Oreo Bundt Cake with Marshmallow Icing
- Rainbow Cake Mix Donuts
- Spider Sandwiches
Glazed Blueberry Cream Cheese Scones
- 2 ¾ cups Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- ½ cup Cold Butter, Diced
- 4 oz Cream Cheese
- ¼ cup Sugar
- ⅔ cup Buttermilk
- ⅔ cup Fresh Blueberries
- ½ cup Powdered Sugar
- ½ teaspoon Vanilla Extract
- 1 tablespoon Melted Butter
- ½ teaspoon Milk
- ½ teaspoon Lemon Zest
- Preheat your oven to 425F degrees and line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine your flour, baking powder, and salt until mixed.
- Cut in the butter and cream cheese until the mixture looks like crumbs. It's okay if some chunks remain as long as they are smaller than a dime.
- Gently add in the blueberries and sugar, tossing to coat and combine.
- Add in the buttermilk, stir together with a wooden spoon or fork. The mixture should be a little dry but hold together in a ball. If not, add in buttermilk one tablespoon at a time. If the mix gets too wet, add in a little more flour so that it isn't sticky.
- Turn the dough out onto a generously floured surface and shape it into a round disc about 1 to 1 ½ inches tall. Be gentle so that you don't squish the berries!
- Cut the circle into 8 equal sized pieces by cutting it into quarters and then slicing each one in half.
- Set them on the baking sheet evenly spaced apart. Bake for 12-15 minutes or until a toothpick can come out clean. The centers might feel a little soft, but if a toothpick comes out clean, it's good. The tops should also have a nice golden color to them.
- Once they're out of the oven make the glaze by mixing the ingredients in a bowl until smooth. Pour the mixture into a Ziploc bag and snip the end. Drizzle it over the scones and give it about 5 minutes to set. Then serve and enjoy.