Description
These basil, goat cheese and blueberry scones are filled delightful combination of sweet and savory flavors that are perfect for brunch.
Ingredients
- 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
Instructions
- 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)
Notes
*1. If you prefer not to use French Vanilla Creamer, although I recommend it, you can use 1 cup of half & half instead.
*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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking, Breakfast