Blueberry Vanilla Goat Cheese Scones

5 from 6 votes

Blueberry Vanilla Goat Cheese Scones

These Blueberry Vanilla Goat Cheese Scones are moist, dotted with goat cheese, and loaded with blueberries. They make for the perfect breakfast treat.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

2 cups flour
2 tablespoons white sugar (this is optional and if you don't want them sweet, you can easily omit)
1 tablespoon baking powder
½ teaspoon salt
5 tablespoon unsalted butter, cold, grated into small pieces
1 ½ cup heavy cream
4 ounces Montchevre Blueberry Vanilla Goat Cheese
4 ounces cream cheese, softened
1 cup fresh blueberries
½ teaspoon vanilla bean paste or seeds
1 egg, whisked into an egg wash

Instructions

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

Notes

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.

Nutrition