These blueberry cream cheese scones are light, sweet, and wonderfully tart thanks to the berries. On top of that, they’re decadent and rich – what’s not to love?

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About This Recipe

This is a wonderfully simple recipe that we love to bust out whenever we’re expecting company and know that we don’t have a grand way to impress them. The dough comes together simply and easily, allowing you to throw together a batch in no time at all.

We particularly like that the icing for this recipe is entirely based on cream cheese. While there are other ingredients that help the icing stand to attention and taste as perfect as possible, there’s something wonderfully sharp and rich about having a base of cream cheese.

Not only does it ensure that the other ingredients come together in a neutral and tasty medium, but it also means that the icing has a great structure to it. When made well, cream cheese frosting toes the line between runny and firm exceptionally well – get the measurements correct and serve the scones immediately, and your tastebuds will thank you!

Hints & Tips

The best tip we suggest to everyone with scones is to preheat the baking sheet as well as the oven. The thing that separates good scones from great is the rising factor. If a scone is well-risen then the texture is an awful lot lighter and crumblier, leading to a scone that knocks its competitors out of the water.

The way to achieve that towering size is to ensure that the baking tray is hot before you place any scones on it. A hot baking tray will press heat up, through the scones, so that the rise starts as soon as they come into contact with the metal.

This also helps to ensure that your scones rise vertically rather than expanding outwards – heat applied directly to the base causes the rise to start there, rather than on the external surface of the rest of the scone.

Finally, we want to make sure that we mention you use baking powder instead of baking soda. The difference is quite simple – while they both work by combining an acid and a base, only baking powder has both acid and base within it. This means that, in order for it to work, baking powder needs to be in the presence of liquid.

On the contrary, baking soda needs to be in the presence of some form of acid – it only contains a base. Therefore, if you use baking soda in this recipe, the recipe won’t work – there’s no acid component in the ingredients!

If all you have in the house is baking soda, then you could add a teaspoon or so of lemon juice or white vinegar to the milk in the ingredients list. This will convert it to buttermilk, which is acidic enough to make the baking soda work properly.

We hope that this short article has given you the tips and knowledge that you need to nail this recipe the first time! At the end of the day, it’s a great recipe, and you most certainly deserve to get it perfectly right. Happy cooking!