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Blueberry Cheesecake Scones close up photo.

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.
Course Breakfast, Brunch
Cuisine North American
Keyword blueberries, brunch, cheesecake, cream cheese, scones
Prep Time 35 minutes
Cook Time 25 minutes
Freezing time for cheesecake 8 hours
Total Time 1 hour
Servings 18 scones or 12 large scones
Calories 267 kcal
Author Barry C. Parsons

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.

Recipe 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.