Basil Goat Cheese and Blueberry Scones
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Recipe Type: Baking, Breakfast
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12 scones
 
These basil, goat cheese and blueberry scones are filled delightful combination of sweet and savory flavors that are perfect for brunch.
Ingredients
  • 2 & ¾ 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)
  • ¾ Cup Blueberries (Fresh or Frozen)
  • Bonne Maman Wild Blueberry Preserves
Instructions
  1. First, preheat your oven to 400° degrees Fahrenheit *(2), then in a bowl sift all of the dry ingredients. 2 & ¾ cups flour, 2 tsp baking powder, 1 pinch of salt, & ¼ cup sugar.
  2. Use your hands to crumble one stick of butter into the dry ingredients. *(4)
  3. Next, crumble the goat cheese into the mix with the chopped basil leaves & ¾ cup blueberries.
  4. Make a well in the center of the dry ingredients & pour in your ½ cup of half & half & ½ cup of French vanilla creamer & gently combine the ingredients. *(5)
  5. Freezing/Baking Note. *(6)
  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)
  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)
  8. Place the scones in your preheated oven & bake your scones for 20 minutes.
  9. Your Basil Goat Cheesed Wild Blueberry Scones are done baking when they are lightly golden on top.
  10. 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.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/basil-goat-cheese-and-blueberry-scones/