Blueberry Goat Cheese Scones with fuchsia blueberry glaze on a cooling rack.

Blueberry Goat Cheese Scones

Savor blueberry season with Blueberry Goat Cheese Scones! Tangy goat cheese mingles with plump blueberries and a fresh blueberry glaze in a fluffy scone!

Blueberry Goat Cheese Scones with fuchsia blueberry glaze on a cooling rack.
Blueberry Goat Cheese Scones

Savor blueberry season with Blueberry Goat Cheese Scones! Tangy goat cheese mingles with plump blueberries and a fresh blueberry glaze in a fluffy scone!

Blueberry Goat Cheese Scones with fuchsia blueberry glaze on a cooling rack.

I’ve decided that summer is going by too quickly. We’ve got just about a week left until it’s time to start the whole back-to-school process — you know the drill — registration, orientations, haircuts, supply shopping, and transitioning to those mornings when all you have time for is something quick and sensible.

So I thought the kids deserved something that I would probably never make on a school weekday.

Flour, butter, eggs, blueberries and goat cheese ready to make blueberry goat cheese scones.

Fresh blueberries in a white basket on a wooden cutting board.

Scones!

Big, fluffy, blueberry goat cheese scones with a glaze so irresistible, that even I – the strictest of weekday breakfast moms – crumble at the sight of them.

Blueberry goat cheese scones on a marble board with fresh blueberries.

In case you’re wondering, “why goat cheese?” well, after eating these scones, you will probably wonder, “how could I not?” Blueberries and goat cheese are a flavor combination I love — have you every tried my Goat Cheese with Blueberry Vanilla Compote? It’s the most incredible sweet and savory appetizer, and here, in this scone, between plump bites of blueberry, the goat cheese mingles its tangy creaminess — it’s insanely good.

I hope you give these scones a try…and be prepared to make more, because they will literally disappear in front of your very eyes.

Blueberry goat cheese scones on a marble board with fresh blueberries.

If you enjoyed these Blueberry Goat Cheese Scones, you may also like these other summer recipes:

Cherry Nutella Scones
Blueberry Ginger-Basil Soda
Blackberry and Blueberry Kale Salad with Aged Havarti
Coconut Raspberry Scones
Blueberry Acai Frozen Yogurt
Blueberry Lemon Glazed Baked Donuts
Blueberry, Feta and Honey-Caramelized Onion Naan Pizza
Bakery Style Buttermilk Blueberry Muffins

Blueberry Goat Cheese Scones

Savor blueberry season with Blueberry Goat Cheese Scones! The tang of the goat cheese adds a touch of savory goodness that mingles with plump blueberries and a fresh blueberry glaze!
Blueberry Goat Cheese Scones with fuchsia blueberry glaze on a cooling rack.
Print This Pin This
5 from 1 vote
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings 6 large scones
Calories 575kcal

Ingredients

For the scones:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup cold butter cut into small pieces
  • 2 large eggs
  • 2/3 cup buttermilk
  • 3 oz goat cheese crumbled
  • 1 cup blueberries
  • 2 tablespoons buttermilk, cream or half and half
  • 2 teaspoons turbinado sugar

For the glaze:

  • 1/2 cup fresh blueberries
  • 1 cup powdered sugar divided
  • 2 teaspoons lime juice
  • 1/2 teaspoon vanilla extract
  • zest of 1 lime

Instructions

  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor.
  • Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist. Stir in the goat cheese and gently fold in the blueberries. The dough will be fairly shaggy.
  • On a lightly floured surface, turn the sticky dough out and knead lightly until the dough comes together; form the dough into a rectangle about 3/4 inch thick. Use a knife to cut the dough into 6 large scones, or using a 3-inch biscuit or cookie cutter to make about 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with buttermilk, cream or half and half. Sprinkle with the turbinado sugar.
  • Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400°F.
  • Once the scones are chilled, bake for 20 minutes, or until golden. Remove from the oven and let it rest.
  • To make the glaze, start by microwaving the blueberries for about 20-30 seconds. Mash the blueberries with a fork and pass through a sieve into a small bowl to extract all the juices. Stir in the lime juice, vanilla extract, and 1/2 cup of powdered sugar. Whisk until smooth, then add the remaining powdered sugar in small increments, whisking until smooth each time. If you find your glaze is too thin, add more powdered sugar until you get your desired consistency.
  • Once the scones are cool enough to handle, glaze the scones by dipping the tops into the glaze, letting the excess drip off before placing on a cooling rack. Sprinkle the tops with a little lime zest. Enjoy immediately.

Notes

Scone base adapted heavily from Cheddar-Dill Scones, The Barefoot Contessa Cookbook by Ina Garten.
Freezing dough for ultimate rise acquired from King Arthur Flour.

Nutrition

Calories: 575kcal | Carbohydrates: 85g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 342mg | Potassium: 349mg | Fiber: 2g | Sugar: 43g | Vitamin A: 755IU | Vitamin C: 4.1mg | Calcium: 163mg | Iron: 3.2mg
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Comments

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  1. Danielle


    Just made these this morning on a whim and OMG they are bakery-quality-can-NOT-resist-them scones!! Ate two for breakfast. No regrets.
    I only had about 1/3 cup buttermilk (leftover from another recipe) so for the other 1/3 cup, I subbed almost 1/3 cup cream + 1 TB lemon juice for the acid. Worked perfectly. I honestly don’t know if it’s the goat cheese or just the recipe itself, but these are absolutely amazing.
    Made 8 triangular scones – baked at recommended temp for about 25 minutes (may have left them in the freezer 5 minutes too long). Skipped the glaze – sounds super yummy but these are so good they don’t even need it.
    You will not regret making these!

    Reply
    • Liren Baker

      Substituting the all-purpose flour for whole wheat flour can be tricky since it will affect not only the moisture but the texture and heft of the scones. If you wish, I would recommend starting by doing half whole wheat and half all-purpose flour mixture, and keep an eye on the consistency of the dough; you may have to add more buttermilk. I hope this helps, Alexandra. Please let me know if you try it and how it turns out!

      Reply
  2. Sandy

    What a decadent looking morning pastry … would gobble all of them up in a second if left to my own devices!

    Reply
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