Blueberry and Goat Cheese Scones
  • 2¾ cup all-purpose flour
  • ⅓ cup granulated sugar
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • 1 stick unsalted cold butter (8 tablespoons), cut into small pieces
  • 1 cup blueberries
  • 4 oz crumbled goat cheese
  • 1 juice of half a lemon
  • 2 eggs
  • ⅔ cup milk plus more for brushing on top
  • 1 teaspoon vanilla extract
  • 2 tablespoons coarse sugar for topping
  1. Combine flour, granulated sugar, salt and baking powder in a bowl or food processor. Cut in butter using a fork or pulsing in food processor until crumbly. In a separate bowl combine blueberries and lemon juice. Add blueberries and goat cheese to flour mixture. Mix until blueberries coated. In a separate bowl whisk together eggs, ⅔ cup milk and vanilla extract. Add milk mixture to bowl with flour and blueberries. Stir until mixture comes together, will be sticky.
  2. Lay out two pieces of parchment paper and sprinkle some flour on each. Scrape half of the dough onto a piece of parchment. Form the dough into a 6 inch circle. Repeat with other dough on second piece of parchment. Brush each circle with milk and sprinkle with coarse sugar. Using a knife, cut each circle into 6 wedges. Separate the wedges from each other just a bit. Place each piece of parchment in the freezer for 30 minutes uncovered.
  3. While dough is in the freezer preheat oven to 425. Place each piece of parchment on a baking sheet and cook for 20 minutes until golden brown. Allow scones to cool and then separate and serve.
Makes a total of 12 scones
Recipe by Vegging on the Mountain at