| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 2 cups (254 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Zest of 1 lemon
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 6 ounces (170 grams) fresh or frozen blueberries, rinsed and dried (1 1/2 cups)
- 2 large eggs
- 1/2 cup (113 grams) plain whole milk yogurt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup (120 grams) cream cheese
- 3/4 cup (90 grams) powdered sugar
- 1 to 2 tablespoons plain whole milk yogurt
- Pinch kosher salt
- Sanding sugar, optional
Instructions
- For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it’s mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
- In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
- For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
- Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they’re still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 421 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 30 g |
| Protein | 7 g |
| Cholesterol | 94 mg |
| Sodium | 366 mg |
Reviews
These were delicious!! They do taste best the day you make them, since they are still a little crispy, but 3 days later they were still good. I had to use sour cream instead of yogurt and used a regular confectioners glaze, minus the yogurt. Frozen berries worked just fine. Next time I might use only half the cream cheese as my granddaughter wasn’t too excited when she got her first bite of it!!! Highly recommend!
Absolutely delicious! My boyfriend ate 6 of them LOL so I will definitely be making them again!
Made these numerous times and I always give them away to friends and family. Every single person Raves about how good they are!! Shared the recipe several times as well. This is now my go to dessert. They are easy to make as well! I used lemon yogurt instead of plain. Excellent with or without the glaze. Thank you Molly!!
BEST SCONE EVERRRRRRRRR
I really like this recipe, so much I made it twice!
First time I made them I had no almond extract, so I used extra vanilla extract to cover that. They still turned out so good, and these were made with gorgeous & fat Florida blackberries.
Second time I made sure to purchase almond extract and bake these according to the recipe. The almond extract really does have a lovely presence, so I recommend buying some if you don’t have any.
The only thing I noticed, and I am in no way complaining (it’s just an observation), is that I ended up with 12 scones both times, not 8.
It’s not like they’re tiny little scones either, I would say they’re the size of a well-made southern buttermilk biscuit.
These scones baked up perfectly, light, not dry at all, held together well without being dense.
First time I made them I had no almond extract, so I used extra vanilla extract to cover that. They still turned out so good, and these were made with gorgeous & fat Florida blackberries.
Second time I made sure to purchase almond extract and bake these according to the recipe. The almond extract really does have a lovely presence, so I recommend buying some if you don’t have any.
The only thing I noticed, and I am in no way complaining (it’s just an observation), is that I ended up with 12 scones both times, not 8.
It’s not like they’re tiny little scones either, I would say they’re the size of a well-made southern buttermilk biscuit.
These scones baked up perfectly, light, not dry at all, held together well without being dense.
Frozen blueberries? Do you put them in frozen or after they thaw out?
Wonderful, in idea I have always loved scones, however I have always found them to be too dry. These scones were wonderfully moist and crumbly. I used the other half of the cream cheese brick and lemon juice to make the glaze. Perfect.
I can’t stop making these scones. Over the past few months I’ve made them about six times. I’ve done a couple of variations;
Fresh blueberries of course, then rehydrated dried cherries AMAZING! And today fresh strawberry. WOW!
I do usually omit the cream cheese, while it is really good that way they are moist enough without it.
I can’t stop making these scones. Over the past few months I’ve made them about six times. I’ve done a couple of variations;
Fresh blueberries of course, then rehydrated dried cherries AMAZING! And today fresh strawberry. WOW!
I do usually omit the cream cheese, while it is really good that way they are moist enough without it.
These scones are just amazing! Unlike any scone I’ve ever tasted. So light and airy for a scone and the little bites of cream cheese kind of make it taste a bit like a blueberry cheesecake. My whole family loved them and I will definitely keep these for a special occasion. Awesome all the way!
Very good! Very easy to make. I’ll be making these again.
These turned out amazing! Was wondering if you can post the macros for this recipe please. My breakfasts and snack time just got an upgrade this week!