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Basil Goat Cheese Wild Blueberry Scones

Basil Goat Cheese Wild Blueberry Scones

Basil Goat Cheese Wild Blueberry Scones

*1. If you prefer not to use french vanilla creamer, although I recommend it, you can use 1 cup of half & half instead.

*2. If you plan on freezing the dough before baking hold off on preheating your oven.

*3. You want the butter crumbles to be somewhat small, about the size of large peas, and dispersed throughout the dry ingredients.

*4. Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough.

*5. You can 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!

*6. Just on the scone dough, not on the preserves.

*7. When left in a sealed container the scones become too moist.


Makes 12 Scones

2 ¾ cups flour + a little 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)

1 ounces cold goat cheese

1½ tablespoons chopped basil leaves

¾ cup blueberries (fresh or frozen)

Bonne Maman Wild Blueberry Preserves


Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Preheat the oven to 400° degrees Fahrenheit *(2), then in a bowl sift all of the dry ingredients: 2 & 3/4 cups flour, 2 teaspoons baking powder, 1 pinch of salt, & ¼ cup sugar.

Use your hands to crumble one stick of butter into the dry ingredients. *(3) Next, crumble the goat cheese into the mix with the chopped basil leaves and 3/4 cup blueberries.

Make a well in the center of the dry ingredients and pour in 1/2 cup of half & half and ½ cup of french vanilla creamer and gently combine the ingredients. *(4)

Freeze scones for 30-45 minutes, or bake right away. *(5)

Split the scone dough in half and 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.

Cut the dough into scones with a pizza cutter or big knife. Press your thumb into the top/middle of the scone and add a dollop of Bonne Maman Wild Blueberry Preserves on top. Place the scones on a baking sheet lined with parchment paper and brush the top of each scone with French vanilla creamer.*(6)

Place the scones in your preheated oven and bake scones for 20 minutes or until lightly golden on top.

Keep your Basil Goat Cheese Wild Blueberry Scones stored in a loosely sealed container in your fridge for up to one week. *(7)

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