Wild Blueberry Scones

Wild Blueberry Scones

10 mins

35 mins
25 min
Serves 8


2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons cold butter, cut in chunks
1 cup Josh Pond frozen wild organic blueberries
1 egg
1/2 cup whipped cream cheese
1/2 cup sour cream


1. Preheat oven to 350 degrees.
2. Mix first 5 ingredients in a medium bowl. With a pastry cutter, cut butter into the flour mixture so that it ends up crumby.
3. Gently mix in the frozen wild organic blueberries.
4. In a small bowl mix egg, cream cheese, and sour cream until blended.
5. With a wooden mixing spoon, thoroughly stir the cheese / egg mixture into the flour mixture.
6. Turn dough onto a flour dusted surfaced and pat into flat ball. Sprinkle sugar over dough, if desired.
7. With rolling pin, flatten dough to about one inch thickness.
8. Cut into triangles, or desired shapes.
9. Bake on buttered parchment paper for 20 - 25 minutes until golden brown.
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