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
- 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
Instructions
- Preheat the oven to 400°. Line a large baking sheet with parchment paper.
- 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.
- 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.
- 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