Blueberry Cream Cheese Scones
This quarter is almost over! (!!!!!) Spring break is just around the corner and I can feel it. The weather is getting warmer (and windier – that’s San Luis for ya), and it’s starting to smell like spring. I can’t wait to have some lazy mornings, some days on which I’ll do nothing but hike and ride bikes and lounge around.
The thought of spring break often conjures images of beaches and parties and endless “fun.” My idea of fun seems to be a bit different. I’d rather jump on my bike and go for a mountain bike ride any day that don a dress and fancy makeup for a party. And I’m not a huge beach person, at least not in the traditional sense. I’ve never lived more than 15 minutes from the beach my entire life, but yet I don’t ever feel very drawn to it. I’m not one to lay out on the sand all day, or to even get in the water for that matter. I’m too concerned about my skin to go tanning, and the water is just too darn cold.
The beach is beautiful, though, and I love going to see the view. I’ll walk along the boardwalk any day, and a favorite bike ride of mine goes down to Avila bay to look at the boats. Sometimes a friend and I will drive down there just to grab some coffee and eat a freshly baked scone while listening to the sound of the waves.
Blueberry Cream Cheese Scones
1 + 1/2 cups all-purpose flour
1/4 cup white granulated sugar
1 + 1/2 tsp baking powder
1/4 tsp salt
4 oz Tofutti Cream Cheese
1/4 cup (4 Tbsp) vegan butter, cold
1/2 cup blueberries
2 Tbsp applesauce
1 tsp vanilla
3 Tbsp non-dairy milk (I used soy)
Preheat oven to 400F!
Combine the flour, sugar, baking powder, and salt in a large bowl. Combine the applesauce, vanilla, and milk in another small bowl. Set aside.
To the dry ingredients, add the butter and cream cheese. Blend it into the flour using a pastry blender or a couple knives until the chunks are about the size of peas. The goal here is to get chunks of butter in between the layers of flour to create a nice flaky/crumbly texture.
Add the wet ingredients 2 tablespoons at a time to the dry. Toss well between each addition and mix only enough to get all the flour moistened. You don’t want to over mix the dough or your scones will turn out a bit tough. If needed, go ahead and add some extra milk to the batter 1 tsp at a time to get it to come together.
Add the blueberries to the bowl and gently fold them in.
Turn the dough out onto a lightly floured counter and knead it a few times just to make it all stick together. Lightly flour the top of the dough and pat it into a circle about 3/4″ in height. Be very gentle, especially if you are using fresh berries. They like to pop.
Cut the dough into 8 wedges by cutting in half, then in half again, then in half again. Place them about 2″ apart on a parchment-covered baking sheet. Bake for 18-19 minutes, until just slightly golden on top :)
These are lovely warm, but just as great when cool. Eat some now, and save some for later!