Blueberry Goat Cheese Scones

I'm on a bit of a scone kick right now, so I hope y'all are scone lovers like me! Goat cheese is one of my favorite things in the world. It is so versatile, you can make it sweet or savory and it goes either way seamlessly. Of course I had to take it to the sweet side of things! These Blueberry Goat Cheese Scones are definitely close to the top of my list of the best ways to eat goat cheese.

The scone dough is a very blank canvas, the blueberry brings a sweet bite while the goat cheese is tangy and makes the scones extra moist. I drizzled a honey glaze over the top and it really ties together the flavor profiles.

If you've never made scones before I have a few pointers for you. They need to be mixed as little as possible to ensure that they stay super tender. If you're using fresh fruit you probably won't have to bake them quite as long. I usually use frozen fruit, which lets off more liquid as it bakes and it takes a little longer for them to dry out. Don't overthink them. Scones are very simple to make, so just let them be simple!

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Recipe

Blueberry Goat Cheese Scones

1. Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt to remove any clumps.
3. Add the cold, cubed butter and, using your hands, start to work it into the dry ingredients. You’ll basically be pinching it with your fingers until it is the consistency of bread crumbs. You can definitely just use your hands to do this part, but if you want to speed up the process I suggest using a bench scraper (I use this one). If you use a bench scraper you can turn the mixture out onto a clean surface and use it to cut the butter into the dry ingredients. Add the goat cheese and repeat this process.
4. Add the blueberries and combine.
5. Make a well in the center of the dry ingredients and pour in the vanilla and 1 cup of the buttermilk. Begin to stir and only add the last ¼ cup as needed. Combine the mixture until the dry mixture is just barely wet. I use my hands for this part. Make sure that you don’t knead the dough! You just want to gently combine the ingredients.
6. Turn the mixture out onto a floured surface. Pat the dough into a circle about 1 ½ inches thick. Using a sharp knife or a bench scraper, cut the circle into 8-10 even triangles. Place the scones on the prepared baking sheet and bake for 12-15 minutes. Remove from oven and allow to cool.

Glaze

1. In a small bowl add the powdered sugar and the honey. Add the heavy cream or milk one tablespoon at a time. Whisk to combine until the glaze is free of lumps and a runny consistency. If the glaze is too thick it will be hard to drizzle.
2. Use a spoon or a fork to drizzle the glaze over the scones.

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