Description
Succulent blueberry goat cheese scones merge tangy and sweet flavors in a delightful pastry masterpiece. Crumbly, buttery textures and fresh ingredients create a perfect breakfast or brunch companion you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1/2 cup crumbled goat cheese
Dairy Components:
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 large egg
Dry and Sweet Elements:
- 3 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper, ensuring an even surface for uniform baking.
- Sift together flour, baking powder, salt, and sugar in a large mixing bowl, creating a light and uniform dry mixture.
- Cut cold butter into small cubes and incorporate into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.
- Whisk the egg with heavy cream and vanilla extract in a separate bowl, blending the wet ingredients thoroughly.
- Pour the liquid mixture into the flour mixture, gently folding until just combined to prevent overmixing.
- Fold in fresh blueberries and crumbled goat cheese with delicate strokes, distributing them evenly throughout the dough.
- Sprinkle lemon zest over the mixture, adding a bright citrus note to enhance the flavor profile.
- Transfer the dough onto a lightly floured surface and gently shape into a circular disk, approximately 1-inch thick.
- Cut the disk into 8 triangular wedges, separating them slightly to allow even browning during baking.
- Arrange the scones on the prepared baking sheet, leaving space between each piece for expansion.
- Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving.
Notes
- Prevent tough scones by handling the dough minimally, using light touches to fold ingredients and shape the mixture.
- Swap fresh blueberries with frozen ones if needed, but do not thaw them to maintain structural integrity and prevent color bleeding.
- Enhance dietary flexibility by substituting gluten-free flour blend and dairy-free butter alternatives for those with specific nutritional requirements.
- Elevate texture by brushing scone tops with egg wash or cream before baking, creating a beautiful golden-brown and slightly glossy finish.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg