Blueberry Goat Cheese Scones

Blueberry Goat Cheese Scones drizzled with a honey glaze

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings scones

Calories 404kcal

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.

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.