These blueberry chocolate cream cheese scones are delicate, crispy on the outside, crumbly on the inside, well balanced in flavor, from the blueberries juicy plump, to the sweetness of the melted chocolate, and little creamy morsel gems of cream cheese.
The quest continues for a great scone recipe. A scone that is fragrant and crumbly, delicate and sweet but not too sweet. We started this quest after a first visit for my wife Nicoletta to a local café in our home here in Edmonton. The Wild Earth café, cozy, friendly rustic café, set in a beautiful old neighborhood, filled with gorgeous old renovated classic homes and an infill of new modern designs. Some call this area artsy and trendy, Nicoletta and I just like the feel of it. Some areas make you feel uneasy and some make you feel happy and like you belong, and if there were any area of this city we would live in this would be first on our list.
So our story continues, and as usual my wonderful cats and their voracious appetites have me up early and not being able to fall back asleep. It is now close to 5:00 am and Nicoletta is still asleep, I am thinking I want to surprise her with one of her favorite breakfasts: scones and cappuccino. With some tasty blueberries in the freezer, a few chocolate chips leftover, and a scan of the fridge I see some cream cheese. I am thinking I never put cream cheese in a scone before, but what the heck I am willing to be adventurous and think outside the box and go for it: Blueberry Chocolate Cream Cheese scones.
I have learned through trial and error that in order to make scones crumbly you cannot mix the ingredients too much, and at the end of the mixing just to add a bit of flour and mix lightly. Also to freeze the fruit you are going to use as this keeps the moisture level down. I usually mix the frozen fruit with the dry ingredients coating the fruit keeping its juices inside. This batch of scones is the closest I have ever been, to that light crumbly texture of the raspberry white chocolate, or the pumpkin white chocolate scones of the Wild Earth Café. These blueberry chocolate cream cheese scones are delicate, crispy on the outside, crumbly on the inside, with a balance of flavors, the blueberries juicy plump, to the sweetness of the melted chocolate, and little creamy morsel gems of cream cheese, with that taste of the lemon zest fresh, awakening, make these scones a winner in my books.
I am watching as Nicoletta is taking the first bite of these scones, nerves on edge as if I was on an episode of Chopped, the look on her face is good, she is smiling. Bite after bite and moans of satisfaction escaping her mouth in between mouthfuls, I believe she is pleased judging by the smile on her face. I await the scores and I see a Nine. YES! I am so happy. I want to thank the academy, and all who....... just kidding. I am a bit of a joker, but I believe laughter is good medicine. And to keep that smile going a beautiful sunflower, a reminder of summer. I have to tell you the scones disappeared quickly which is a great sign and also a confidence booster for me, and my wife is happy which pleases me too.
Have a great breakfast!
- 1 ½ cups unbleached all-purpose flour
- ½ cup butter shaved
- 1 ½ Tbsp sugar
- pinch of salt
- 1 Tbsp baking powder
- 1 Tbsp lemon zest
- ¼ cup semisweet chocolate chips
- ⅓ cup coconut milk
- ½ cup milk
- 1 egg
- 1 tsp vanilla
- ¼ cup cream cheese, cubed
- ½ cup blueberries, fresh or frozen
- 1 Tbsp corn syrup
- brown sugar for topping
- Sift flour, baking powder, salt and sugar.
- Put in shaved butter, lightly mix by hand till it resembles small gravel-
- Add in chocolate chips, cream cheese, lemon zest.
- Add blueberries mix lightly until ingredients are well balanced in mixture.
- In another bowl mix eggs, coconut milk, milk, vanilla, corn syrup till well blended.
- Pour a little of the wet mixture into the dry lightly mixing until wet is finished.
- Do not over mix.
- If dough seems too wet add more flour as needed.
- At the end add just a bit of flour, mix slightly.
- Pre heat oven to 375° F.
- Line baking sheet with parchment paper.
- Place a nice heaping tablespoon of mixture onto parchment, and spread out a bit leaving space between each scone because they spread out a bit during baking.
- If you want a more clean cut scone use a knife or cutter.
- Sprinkle with some brown sugar on top.
- Place in oven and bake for 20 minutes or until golden brown.
- Take out of oven and place scones on a cooling rack.
- Ready to serve.
Store scones in a basket, covered lightly with a cloth.
If you put the scones in a plastic container covered it makes the scones moist and soggy, loosing that light crumbly texture.,
If you want you can freeze them well packaged and place them in the oven to thaw and bake a bit.
I usually warm them on a baking sheet in the oven at 350° F the next day.