It’s been far too long since we last shared a scone together. Here’s a perfect Christmas morning(or any morning) blueberry-cream cheese scone recipe to make for your loved ones!
I read about these scones in a not-cookbook book (forgive me, I can’t remember which one it was); the author referenced these blueberry-cream cheese scones from the Diamond Head Market & Grill in Hawaii and claimed they were some of the best she ever had. I’m immediately intrigued anytime someone references something as being “the best thing they’ve ever eaten” (or any bold statement of that sort). Me being me, I must research this magical food (hereby referred to as the “thing”), find all references to it on the Internet (sometimes going deep into 15-year-old blogs to find a random picture or recipe someone posted), scrutinize every photo of the “thing”, read every piece of literature on it, tear apart every description of the “thing” to understand ingredients, flavors, cooking/baking method, etc. and on and on to attempt my own recreation…often having never tasted the real thing in the first place.
I found this recipe on Hawaii Mom Blog and set out to create a scone that was up to my standards.
My recipe has cream cheese mixed into a basic scone dough recipe, both as part of the dough and as little blobs randomly throughout, plus a cream cheese icing to further reinforce that creamy tang. If it has cream cheese in the name of the recipe, you better know it’s in there, amiright? Lots of blueberries give you a little more sweet tang to offset some of the richness of the cream cheese…plus a fun burst of flavor when you bite into one. These scones are extra easy because they’re drop scones (vs. forming and cutting into wedges or circles). They’re soft and tender and full of flavor.
Let’s just call them the best thing we’ve ever had…so far today, okay?
[tasty-recipe id=”34425″]
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