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
Ingredients
For Scones:
- 3 cups (360 grams) all-purpose flour
- ⅓ cup (66 grams) granulated sugar
- ½ teaspoon baking soda
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ sticks (170 grams) unsalted butter cold and cubed
- ½ cup goat cheese cold
- 1 ½ cups (255 grams) blueberries fresh or frozen
- 1 teaspoon vanilla extract
- 1 ¼ cup buttermilk
For Glaze:
- 1 cup (113 grams) powdered sugar
- 1 tablespoon (21 grams) honey
- 2-3 tablespoons heavy cream or milk
Instructions
For Scones:
- Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks. Add the goat cheese and repeat.
- Add the blueberries and combine.
- Make a well in the center of the dry ingredients and add the vanilla and 1 cup of the buttermilk. Begin to stir and add the last ¼ cup slowly, you may not need all of it. The mixture should not be too wet.
- Turn the mixture out onto a clean and floured surface and gather the dough together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into equal-sized triangles and place on the prepared baking sheet.
- Bake the scones for 12-15 minutes or until lightly browned. Let the scones cool slightly before glazing.
For Glaze:
- In a small bowl combine the powdered sugar and honey. Add the heavy cream or milk one tablespoon at a time, whisking until free of lumps and a runny consistency.
- Use a fork or a spoon to drizzle the glaze over the scones.
Nutrition
Blueberry Goat Cheese Scones
- Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt to remove any clumps.
- 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.
- Add the blueberries and combine.
- 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.
- 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
- 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.
- Use a spoon or a fork to drizzle the glaze over the scones.
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DONNA says
I MADE THESE TODAY. THEY WERE SO DELICIOUS! THE FETA GAVE A SURPRISING CREAMINESS TO THE SCONES AND HUBBY LOVED THE BLUEBERRIES. AND, THE HONEY DRIZZLE GAVE JUST THE RIGHT AMOUNT OF SWEETNESS AND BLENDED ALL THE FLAVORS BEAUTIFUL. THANK YOU FOR ANOTHER ‘KEEPER’ RECIPE!