Lemon Cream Cheese & Blueberry Scones 🍋🫐

Ingredients

• 300 g Cream Cheese (cold, softened then frozen into 7 portions)
• 30 g Powdered Sugar (sifted)
• 10 g Lemon Juice (freshly squeezed)
• 280 g All-Purpose Flour (for the scone dough)
• 8 g Baking Powder (approximately 2 teaspoons)
• 70 g Granulated Sugar
• 1 piece Lemon Zest (finely grated from one lemon)
• 120 g Unsalted Butter (cold, diced into small cubes)
• 1 pinch Salt (fine sea salt)
• 120 g Heavy Cream (35%) (chilled)
• 1 large Egg (room temperature)
• 150 g Blueberries (fresh, lightly crushed)
• 3 g All-Purpose Flour (for dusting) (about 1 teaspoon, to prevent stickiness)

Instructions

1. Prepare Cream Cheese Filling

   Soften the cold cream cheese with a spatula, mix in the powdered sugar, then stir in the lemon juice until smooth. Divide the mixture into 7 equal portions (about 48‑50 g each) and place them on a parchment sheet; freeze until firm.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl combine flour, baking powder, granulated sugar, lemon zest, and a pinch of salt. Add the cold diced butter and use a spatula to coat the flour mixture, then rub the mixture between your fingertips until it resembles coarse almond flour.

   Time: PT5M

3. Add Wet Ingredients

   Create a small well in the dry mixture, pour in the chilled heavy cream and the egg, then gently stir until just combined. Stop mixing as soon as a soft dough forms.

   Time: PT2M

4. Incorporate Blueberries

   Lightly crush the blueberries with your fingers, then fold them into the dough. If the dough feels overly sticky, sprinkle the extra teaspoon of flour and mix briefly.

   Time: PT2M

5. Shape Scones with Filling

   Portion the dough into 7 balls (100‑110 g each). Flatten each ball, place a frozen cream‑cheese portion in the center, and gently wrap the dough around it, leaving a small bite‑size of the filling visible on top.

   Time: PT5M

6. Bake

   Preheat the oven to 350°F (177°C). Place the assembled scones on a parchment‑lined baking sheet, spacing them evenly. Bake for about 20 minutes, or until the tops are golden brown and a toothpick inserted near the edge comes out clean.

   Time: PT20M

   Temperature: 350°F

7. Cool and Serve

   Remove the scones from the oven, transfer to a cooling rack and let cool for 5 minutes. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

515

Protein

10 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g