Blueberry Cream Cheese Scones with Yogurt Glaze
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 421
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 30
- Protein
- 7
- Cholesterol
- 94
- Sodium
- 366
- Total: 1 hr 10 min (includes cooling time)
- Active: 40 min
Ingredients
Scones:
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
Glaze:
3/4 cup (90 grams) powdered sugar
1 to 2 tablespoons plain whole milk yogurt
Pinch kosher salt
Sanding sugar, optional
Directions
- 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.