Best 3 Blueberry Cream Cheese Scones With Yogurt Glaze Recipes
Indulge in a symphony of flavors with our delectable Blueberry Cream Cheese Scones with Yogurt Glaze. These scones are a perfect blend of sweet and tangy, with a tender, flaky texture that will melt in your mouth. The blueberries burst with juicy sweetness, while the cream cheese filling adds a rich, creamy layer. The yogurt glaze provides a delightful finishing touch, adding a subtle tang that perfectly complements the other flavors. Whether you're enjoying them for breakfast, brunch, or as an afternoon snack, these scones are sure to be a hit. Our collection of recipes also includes variations such as Gluten-Free Blueberry Scones, Vegan Blueberry Scones, and savory scone recipes like Cheddar Cheese Scones and Bacon Chive Scones. With so many options to choose from, there's a perfect scone recipe for every taste and dietary preference.
Check out the recipes below so you can choose the best recipe for yourself!
MY FAVORITE BLUEBERRY SCONES
These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They're buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 11
Steps:
- Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
BLUEBERRY SCONES
A good basic scone recipe with blueberries added . . . yummy!!
Provided by LindaPinda
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
- In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
- Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
- Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g
BLUEBERRY SCONES
Provided by Food Network
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Combine flours, baking powder, and sugar in a bowl. Cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together and add to dry ingredients. Stir with a fork just until dry ingredients are moistened.
- Gently fold in blueberries with rubber scraper. Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick. Carefully place on greased baking sheet. Mark off eight wedges with a sharp knife. Be careful not to cut all the way through. Sprinkle with sugar. Bake for 20 minutes or until browned.
- Break into wedges and serve hot with butter.
Tips:
- Use fresh or frozen blueberries. If using frozen blueberries, thaw them before using.
- Don't overmix the dough. Overmixing will result in tough scones.
- Chill the dough before baking. Chilling the dough will help the scones rise and prevent them from spreading too much.
- Bake the scones until they are golden brown. The scones are done when a toothpick inserted into the center comes out clean.
- Serve the scones warm with your favorite glaze. The scones can be served with a variety of glazes, such as a lemon glaze, a maple glaze, or a cream cheese glaze.
Conclusion:
These blueberry cream cheese scones with yogurt glaze are a delicious and easy-to-make breakfast or brunch treat. They are made with fresh or frozen blueberries, cream cheese, and yogurt, and are glazed with a sweet and tangy yogurt glaze. The scones are light and fluffy, with a tender crumb and a burst of blueberry flavor. They are perfect for serving with coffee or tea, or for packing in a lunchbox. Whether you are a seasoned baker or a beginner, these scones are sure to be a hit!
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