Ridiculously delicious Blueberry Cream Cheese Scones are the perfect combination of rich, buttery, tart, and tangy that's sure to please everyone! With a wonderfully tender crumb texture these addictive scones are hard to resist grabbing whether you're on-the-go or enjoying coffee on the porch!
4ozcream cheese(cold, cubed - ½ of an 8 ounce package)
½cupbutter(cold, cubed - 1 stick butter)
⅔cupfresh blueberries(or frozen)
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Make the Scones
Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper or silicone baking mat.
In a large mixing bowl, add the 2 ¾ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon sugar, and ½ teaspoon salt. Whisk to combine the dry ingredients, then cut in the 4 ounces of cream cheese and ½ cup butter using a pastry blender, fork, or a pair of knives until they reach a fine, crumbled, pea-sized texture.
Form a well in the center of the dry mixture and add 1 ¼ cups buttermilk. Stir until just combined, then gently fold in the ⅔ cup of fresh or frozen blueberries.
Transfer the dough onto a lightly floured working surface and pull the dough together into a disc shape that is roughly 8-9 inches in width. Cut into 8 scones, pizza-style, and transfer to your prepared baking sheet.
Bake at 375 degrees F (190 degrees C) for 20-25 minutes, or until the scones are just lightly golden. Remove from the oven and allow the scones to set on the baking sheet for 5 minutes before transferring to a wire cooling rack to continue cooling before icing.
In a small bowl combine the 1 cup confectioners' sugar with 1 tablespoon heavy cream, 2 teaspoons of vanilla extract, and a pinch of salt. Mix until smooth. Add more heavy cream to thin the icing, or more confectioners' sugar to thicken until you reach your desired spreading or drizzle consistency.
Ice the cooled scones in a drizzle pattern, or spread from the center of the top outward. Allow the icing to setup before serving.