It’s been far too long since we last shared a scone together. Here’s a perfect Christmas morning (or any morning) blueberry-cream cheese scone recipe to make for your loved ones!
I first read about these scones in a book that wasn’t a cookbook; the author credited the blueberry-cream cheese scones from Diamond Head Market & Grill in Hawaii as some of the best she’d had. Bold praise like that always gets my curiosity going. I tend to dig deep—searching old blogs, studying photos and descriptions—to recreate the thing myself, even when I haven’t tasted the original.
I found a promising version on a Hawaii Mom Blog and set out to craft my own take that lives up to my standards.
My version uses cream cheese three ways: mixed into the dough, scattered in small cubes throughout, and finished as a creamy glaze. If a recipe calls itself “cream cheese,” you should definitely taste that tang in every bite. Plenty of blueberries add bright sweetness to balance the richness and give delightful little bursts of flavor. These are drop scones, so there’s no rolling and cutting—simply scoop the batter onto a sheet for an easy, everyday bake. The result is tender, soft, and full of flavor.
For now, let’s call them the best thing we’ve had so far today—good enough to share at any breakfast table.
Blueberry-Cream Cheese Drop Scones
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- Author: Amanda
- Yield: 6 to 8 scones
Description
This recipe starts with a simple drop-scone batter that gains richness from cream cheese added in three ways: blended into the dough, distributed in small cubes throughout, and finished as a creamy glaze. Fresh or frozen blueberries provide bright, sweet contrast to the rich dough, while dropping the batter into mounds makes these scones quick and foolproof to prepare.
Ingredients
Scale
- 6 tablespoons (85 grams) cold butter, cut into small cubes
- 1 to 1 1/2 cups (about 180 grams) all-purpose flour
- 1/2 cup (60 grams) cake flour
- 1/2 cup (99 grams) granulated sugar
- 2 teaspoons (8 grams) baking powder
- Pinch of salt
- 3 ounces (88 grams) cream cheese, at room temperature
- 1 large egg
- 1/3 cup plus 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup (about 160 grams) fresh or frozen blueberries
- 2 ounces (59 grams) cold cream cheese, cut into small cubes
- Heavy cream, for brushing the tops
- Turbinado sugar, for sprinkling
CREAM CHEESE GLAZE:
- 2 ounces (59 grams) cream cheese, softened
- 3 to 4 tablespoons heavy cream or milk
- 1 cup (113 grams) confectioners’ sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose and cake flours, granulated sugar, baking powder, and salt. Add the cold butter and cut it into the dry ingredients with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, combine the 3 ounces of cream cheese with the egg, whisking until smooth. Stir in the milk and vanilla. Add the wet mixture to the dry ingredients and mix until the dough just comes together. Gently fold in the blueberries and the cubed cold cream cheese, taking care not to crush the berries. Use your fingers if needed to tuck the berries and cheese into the dough. Scoop the dough into mounds on the prepared sheet, brush the tops with heavy cream, and sprinkle generously with turbinado sugar. Bake for 18–20 minutes, until lightly golden and a toothpick inserted into a scone comes out clean. Let cool on a rack.
- For the glaze: Whisk the softened cream cheese with 3 tablespoons of heavy cream until smooth. Add the confectioners’ sugar and vanilla, whisking to a thick but drizzleable consistency. Thin with additional cream if needed. When the scones are cooled, drizzle the glaze over the tops.
- Category: Muffins & Scones