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Blueberry Cheesecake Scones

Blueberry Cheesecake Scones. Fantastically delicious scones with plump blueberries and chucks of both vanilla cheesecake and white chocolate baked right inside. A perfect addition to a Mother’s Day or Easter brunch.

Blueberry Cheesecake Scones close up photo.

Blueberry Cheesecake Scones

Blueberry Cheesecake Scones. After the wild success of last week’s Cherry Cheesecake Scones, I just couldn’t resist sharing another version of this amazing new scone idea.

This time with big ripe juicy blueberries!

Blueberries Picked on Signal Hill

Blueberries Picked on Signal Hill here in St. John’s, Newfoundland.

Man, are these ever good! Warm, tender scones with crispy, sugary edges. Just bursting with juicy blueberries and with chunks of vanilla cheesecake baked right in! What’s not amazing about that?!

If you bake at all or ever wanted to start, you simply must try these outstanding scones.

Blueberry Cheesecake Scones on a white plate.

Blueberry Cheesecake Scones

You will need to prepare the cheesecake the previous day so you can freeze it overnight. This is the trick to getting cheesecake chunks inside your scones.

The scones take a bit of a gentle hand when forming the dough. You want to take the cheesecakes straight from the freezer so that they do not soften and incorporate into the dough.

Blueberry Cheesecake Scones broken open to reveal inside.

Blueberry Cheesecake Scones

Though that might still taste delicious, the goal is to have discernible pockets of cheesecake inside the baked scones.  There’s really nothing quite like it!

Stock photo of cream cheese in a foil package.

Be sure to use blocks of cream cheese. Spreadable tubs will not work well in the cheesecake recipe.

Originally published May 2012. Updated Aug 2020.

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Blueberry Cheesecake Scones close up photo.
Yield: 18 scones or 12 large scones

Blueberry Cheesecake Scones

Prep Time: 35 minutes
Cook Time: 25 minutes
Freezing time for cheesecake: 8 hours
Total Time: 9 hours

Blueberry Cheesecake Scones. Fantastically delicious scones with plump blueberries and chucks of both vanilla cheesecake and white chocolate baked right inside. A perfect addition to a Mother's Day or Easter brunch.

Ingredients

For the cheesecake

  • One 8 ounce block cream cheese
  • 1/3 cup sugar
  • 2 tsp vanilla extract
  • 1 egg

For the scones

  • 3 cups flour
  • 1/2 cup sugar
  • 6 tsp baking powder
  • ½ tsp salt
  • ¾ cup very cold butter, cubed
  • 6 ounces good quality chopped white chocolate
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1 cup plus 2 tbsp milk
  • 1 1/2 cups blueberries, frozen.

Instructions

To prepare the cheesecake (in advance so that it can freeze)

  1. Mix together the cream cheese, sugar and vanilla until smooth.
  2. Beat in the egg
  3. Pour into a parchment lined small loaf loaf pan. (I have some small silicone loaf pans that were perfect for this purpose. Small disposible aluminum pans are also the right size.)
  4. Bake at 300 degrees F for about 25-30 minutes or until the centre of the cheesecake is set.
  5. Cool completely before placing in the freezer overnight.
  6. Remove the parchment paper from the cheesecake and cut it into 1/2 inch cubes. Return the frozen cubes to the freezer until ready to add to the scone dough.

To prepare the scones

  1. I start the scone dough in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
  2. In a food processor, combine the flour, sugar, baking powder and salt.
  3. Pulse to cut in the cubed cold butter.
  4. Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
  5. Remove the crumb mixture to a large bowl and toss in the chopped white chocolate.
  6. Mix together the lemon juice, vanilla extract and milk.
  7. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
  8. When the flour is almost incorporated, fold in the blueberries and the frozen cheesecake cubes.
  9. Frozen berries work best because they are less delicate and easier to incorporate into the scone dough It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
  10. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
  11. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
  12. Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.
  13. This recipe makes 12 large scones.

Notes


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

18

Serving Size

1 scone

Amount Per Serving Calories 267Total Fat 11gSaturated Fat 7gUnsaturated Fat 0gCholesterol 34mgSodium 240mgCarbohydrates 35gSugar 17gProtein 5g

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Vicki

Tuesday 15th of November 2016

Do I need to replace the white chocolate w something if I omit it?

Chung-Ah | Damn Delicious

Monday 7th of May 2012

I'm a scone fanatic and I'm obsessed with cheesecakes so this recipe is just screaming my name!

Elaibe

Friday 17th of November 2017

I can’t waut to try this recipe. I love cheesecake!!!

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