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
Author Liren Baker


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


  • 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.


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.


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
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante