PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
These basil, goat cheese and blueberry scones are filled delightful combination of sweet and savory flavors that are perfect for brunch.
Instead of creating a scone recipe that is strictly sweet this one leans towards the more savory side so that you get the best of both world’s this Mother’s Day. And to top off these savory Basil Goat Cheese Wild Blueberry Scones I added a dollop
And to top off these savory Basil Goat Cheese Wild Blueberry Scones I added a dollop of Bonne Maman (which means Grandmother or Granny) Wild Blueberry Preserves. All of their preserves & jellies are made with natural ingredients & feature the finest quality fruit.
I love that their products are like homemade & crafted using time-honored recipes & the finest natural ingredients that you could find in your own pantry.Plus, they are Non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring or no preservatives added.
You could easily make these the day of Mother’s Day or even a few days before for a breakfast in bed treat all weekend! I have a feeling we will be making these all summer long, especially as fresh blueberries become readily available in my mother’s backyard.
And if you are looking for one more way to celebrate Mother’s Day be sure to check out the Bonne Maman sweepstakes!
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
Basil Goat Cheese and Blueberry SconesGiustina Blissful
- 2 & 3/4 Cups Flour + Extra for Stickiness
- 2 Teaspoons Baking Powder
- 1 Pinch Salt
- ¼ Cup Sugar
- 1 Stick of Cold Butter 1/2 cup
- ½ Cup Half & Half
- ½ cup French Vanilla Creamer + 1-2 tablespoons extra * 1
- Ounces Cold Goat Cheese
- .75 Ounces Chopped Basil Leaves * 2
- 3/4 Cup Blueberries Fresh or Frozen
- Bonne Maman Wild Blueberry Preserves
- First, preheat your oven to 400° degrees Fahrenheit *(2), then in a bowl sift all of the dry ingredients. 2 & 3/4 cups flour, 2 tsp baking powder, 1 pinch of salt, & ¼ cup sugar.
- Use your hands to crumble one stick of butter into the dry ingredients. *(4)
- Next, crumble the goat cheese into the mix with the chopped basil leaves & 3/4 cup blueberries.
- Make a well in the center of the dry ingredients & pour in your 1/2 cup of half & half & ½ cup of French vanilla creamer & gently combine the ingredients. *(5)
- Freezing/Baking Note. *(6)
- Split the scone dough in half, place both halves on a floured surface, & using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones. *(7)
- Cut the dough into scones with a pizza cutter or big knife. Press your thumb into the top/middle of the scone & add a dollop of Bonne Maman Wild Blueberry Preserves on top. Place the scones on a baking sheet lined with parchment paper & brush the top of each scone with French vanilla creamer.*(8)
- Place the scones in your preheated oven & bake your scones for 20 minutes.
- Your Basil Goat Cheesed Wild Blueberry Scones are done baking when they are lightly golden on top.
- Keep your Basil Goat Cheesed Wild Blueberry Scones stored in a loosely sealed container in your fridge for up to one week. *(9)
*2. Approximately leaves.
*3. If you plan on freezing the dough before baking hold off on preheating your oven.
*4. You want the butter crumbles to be somewhat small, about the size of large peas, & dispersed throughout the dry ingredients.
*5. Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough.
*6. You can go ahead & shape/bake your scones if you are in a hurry, but I like to place my scone dough in the freezer for 30-45 minutes (covered in cling wrap) so that the butter gets nice & cold. That way when the scones bake there will be yummy pockets of butter in your scones!
*7. I made mini Basil Goat Cheese Wild Blueberry Scones.
*8. Just on the scone dough, not on the preserves.
*9. When left in a sealed container the scones become too moist.
Hello! My name is Giustina and I'm a 20 something who is married to my best friend and love of my life. I think everything tastes better when made with love and a splash of lemon. Although love, life, and marriage is never easy I believe that it is always an adventure worth traveling!