BLUEBERRY THYME & GOAT CHEESE SCONES
BLUEBERRY SCONES … that are perfect for brunch!
These Blueberry Thyme & Goat Cheese Scones are so perfect for weekend brunchs. Inspired by the blueberry scones I just love at Maman, I wanted to bring a little of that magic to my own brunch table. They are beautiful, surprising, and totally irresistible.The former art student in me is chomping at the bit to point out that we don’t often see that creamy purple color naturally in food, which makes them instantly eye-catching drawing in your guests. They’re more than just a visual lure, they pack lots of flavor. They are bright yet creamy, soft inside with a crisp edge, and finished with just enough thyme to add a delicate herbaceous note. Such a must.
BLUEBERRY THYME & GOAT CHEESE SCONES
Flaky, buttery, and bursting with creamy blueberry filling—these scones are the perfect addition to a brunch spread!
Ingredients
Instructions
- Preheat your oven to 400° and line a baking sheet with silicone baking mat.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
- Stir in the thyme leaves.
- In a separate bowl, whisk together the whole milk, melted butter, Greek yogurt (or sour cream), lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. The dough will be slightly sticky.
- Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick disc or rectangle if you prefer. Cut into 8 triangles.
- Place the scones on the prepared baking sheet. Brush their tops with egg wash for a golden finish and then finish with a sprinkle additional thyme and coarse salt over the tops.
- Bake until the scones are lightly golden—about 18-20 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack. While their baking make your filling.
- In your saucepan, over high heat, combine your blueberries, lemon juice, sugar, and water. Bring to a boil and then lower the heat to a simmer until blueberries begin to burst and your water is now a dark ruby color. Stir occasionally.
- Use your potato masher to break down your blueberries further. Turn off your heat, add goat cheese and mix until it's fully integrated.
- Carefully pour it into your mason jar or other heat safe container and refrigerate or let cool on your counter until room temperature.
- Cut your scones in half width-wise like a sandwich.
- Evenly distribute your blueberry goat cheese filling amongst your scones. Use a spoon to scoop and spread the filling over cut side bottom half of your scone. Then close the top of the scone back on—again, like a sandwich. Repeat for all of them.
- Eat and enjoy!
Notes
Pro Tips
- For extra crisp edges, refrigerate the shaped scones for 10 minutes before baking.
- Want a glossy top? Brush with milk mixed with a touch of maple syrup.
- A lemon glaze (powdered sugar + lemon juice) makes these extra special!
Nutrition Facts
Calories
62Fat
2 gSat. Fat
1 gCarbs
6 gFiber
0 gNet carbs
6 gSugar
4 gProtein
4 gSodium
105 mgCholesterol
8 mg
