Get ready for the most delicious flavor packed Blueberry Vanilla Goat Cheese Scones!
It’s been the year of goat cheese here on What’s Gaby Cooking. I’ve been working with Montchevre Goat Cheese and we’ve been putting it on pizzas, pastas, salads, dips, quiches… the works. Today it’s the star of these Blueberry Vanilla Goat Cheese Scones because if there is one thing I learn from my private chef days… everyone loves a scone!
By now you’re all well aware of my Montchevre Goat Cheese obsession. It’s the perfectly creamy, tangy, delicious goat cheese that you can add into any number of recipes. But have you ever thought to add it to a scone? It’s a game changer. The goat cheese just gives every bite a little extra pizzazz, a bit of tang, and a nice creamy finish that perfectly complements the blueberries and butter. It’s perfection!
PLEASE promise me you’ll make it this weekend. If you don’t get through all of them, they are easily stored in the freezer for weeks on end. Just take them out an hour or two before you need them and let them thaw. Or pop them in a toaster oven for a few minutes to warm them through. If you want to slather some extra goat cheese or butter on each bite, I would never judge you!!!
Blueberry Vanilla Goat Cheese Scones
- 2 cups flour
- 2 tablespoons white sugar (this is optional and if you don't want them sweet, you can easily omit)
- 1 tbsp baking powder
- 1/2 tsp salt
- 5 tbsp unsalted butter, cold, grated into small pieces
- 1 1/2 cup heavy cream
- 4 ounces Montchevre Blueberry Vanilla Goat Cheese
- 4 ounces cream cheese, softened
- 1 cup fresh blueberries
- 1/2 teaspoon vanilla bean paste or seeds
- 1 egg, whisked into an egg wash
- Combine the dry ingredients; flour, sugar, baking powder, and salt. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Next add the goat cheese, cream cheese and blueberries. Next add the heavy cream and vanilla. Fold everything together being careful not to overwork the dough and/or crush the blueberries.
- Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and chill for an hour
- Preheat the oven to 400 degrees F.
- Once chilled, whisk the egg together with 2 tablespoons of water. Brush the egg wash over the scones and bake for 16-20 minutes until tops are golden brown. Remove from oven and serve