Blueberry Cream Cheese Scones

5 from 2 votes

Soft, tender and extra moist blueberry scones with a lemon glaze. These delicious scones are sure to be a hit!

Prep Time20

Cook Time15

Cooling5

Total Time40

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: pieces

Calories: 374kcal

Cost: Recipe $4.07 / Serving $0.51

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)

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)

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.

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.