Blueberry Lemon Cream Cheese Scones
Blueberry Lemon Cream Cheese Scones are soft, flaky, and bursting with juicy blueberries, tangy lemon zest, and creamy pockets of cream cheese. Perfect for breakfast, brunch, or an afternoon treat, these scones are topped with a light lemon glaze for a refreshing finish.
Blueberry Lemon Cream Cheese Scones are a perfect blend of sweet, tangy, and creamy flavors. These tender, flaky scones feature bursts of juicy blueberries, a refreshing hint of lemon zest, and pockets of rich cream cheese for an irresistible indulgence. Topped with a light lemon glaze, they offer a delightful balance of flavors and textures in every bite. Perfect for breakfast, brunch, or an afternoon treat, these scones are as elegant as they are easy to make.
Ingredients
Nutritional Information
- Calories: 220
- Protein: 4g
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Sugar: 12g
- Fiber: 1g
- Sodium: 180mg
- Cholesterol: 45mg
Directions
1. Step
In a bowl, mix the cake flour and bread flour together. Take 2 tablespoons of the mixed flour and sprinkle it over the frozen blueberries in a separate bowl. This prevents them from sinking in the batter. Place the blueberries in the refrigerator while you prepare the dough.
2. Step
In the remaining flour mixture, add: Granulated sugar, Salt, Baking powder, Lemon zest Mix well. Add the wet ingredients (butter, yogurt, lemon juice, and egg) to the dry mixture. Combine until a dough forms. Gently fold in the frozen blueberries. Roll out the dough to about 6 cm thickness and cut into rounds. Place a small piece of cream cheese (2–3 pieces) on top of each round. Bake in a preheated oven at 200°C (400°F) for 15–25 minutes, or until golden brown.
3. Step
For the icing, mix powdered sugar with lemon juice in a small bowl until smooth. Drizzle the icing over the baked cookies once cooled.
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