Tangy goat cheese and sweet blueberries combine to create a delightfully delicious scone in Blueberry–Goat Cheese Scones.
Blueberry–Goat Cheese Scones
Serves: 14
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- ¼ teaspoon ground cardamom
- 5 tablespoons cold unsalted butter, cubed
- 3 ounces cold goat cheese, crumbled
- 1 tablespoon fresh lemon zest
- ¾ cup plus 2½ tablespoons heavy whipping cream, divided
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
- 1 large egg
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cardamom. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Fold in goat cheese and lemon zest.
- In a small bowl, stir together ¾ cup plus 2 tablespoons cream and vanilla extract. Add to flour mixture, stirring until mixture is evenly moist. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Scatter ¼ cup blueberries onto half of dough. Fold other half of dough over blueberries to enclose them. Lightly roll out dough again to a ½-inch thickness. Repeat scattering folding process with remaining ¼ cup blueberries. Lightly roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 14 scones from dough without twisting cutter, rerolling scraps once. Place scones on prepared baking sheet.
- In a small bowl, whisk together egg and remaining ½ tablespoon cream. Brush tops of scones with egg wash.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 10 minutes. Serve warm.
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