Blueberry-Cream Cheese Drop Scones

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?

Blueberry-Cream Cheese Drop Scones

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda
• Yield: 6 to 8 scones

Print Recipe

Pin Recipe

Description

A basic drop scone dough gets boosted with three doses of cream cheese: mixed into the dough and as little blobs, plus as a glaze after baking.  Add lots of blueberries for a fresh, sweet tang to offset the rich dough.  Dropping the scones (vs. forming into wedges or circles) makes these the easiest scones to whip up any day!

---

Ingredients

Scale 1x2x3x

• 6 tablespoons (85 grams) cold butter, cut into small cubes
• 1-1/2 cups (180 grams) all-purpose flour
• 1/2 cup (60 grams) cake flour
• 1/2 cup (99 grams) granulated sugar
• 2 teaspoons (8 grams) baking powder
• Pinch of salt
• 3 ounces (88 grams) cream cheese, at room temperature
• 1 large egg
• 1/3 cup plus 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 cup (about 160 grams) fresh or frozen blueberries
• 2 ounces (59 grams) cold cream cheese, cut into small cubes
• Heavy cream, for brushing the tops
• Turbinado sugar, for sprinkling

CREAM CHEESE GLAZE:

• 2 ounces (59 grams) cream cheese, softened
• 3 to 4 tablespoons heavy cream or milk
• 1 cup (113 grams) confectioners’ sugar
• 1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°.  Line a large baking sheet with parchment paper.
2. Combine the all-purpose and cake flours, granulated sugar, baking powder and salt in a medium mixing bowl.  Add the cold butter and cut in to the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse meal.
3. Combine the 3 ounces cream cheese and egg, whisking to fully combine.  Add the milk and vanilla extract, again mixing to combine.  Add to the dry ingredients and stir until the dough just comes together.  Gently fold in the blueberries and cubed cream cheese, taking care not to break up the blueberries.  You may need to use your fingers to push the berries and cream cheese into the dough.  Scoop the dough into mounds on the prepared baking sheet.  Brush with the heavy cream and sprinkle generously with turbinado sugar.  Bake for 18 to 20 minutes, until lightly golden brown and a toothpick inserted in the center comes out clean.  Allow to cool.
4. For the glaze: Whisk the cream cheese and 3 tablespoons heavy cream together until very smooth.  Add the confectioners’ sugar and vanilla, whisking until a smooth glaze forms.  You want a thick but drizzleable consistency.  Add additional cream if necessary.  When the scones are cool, drizzle over the tops.

• Category: Muffins & Scones