Blueberry Scones with Cream Cheese Icing

Makes 16 scones


  • 4 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 stick cold Dutch Farms Unsalted Butter, shredded
  • 1 tablespoon baking powder
  • pinch of salt
  • 2 Dutch Farms Large Eggs
  • 1 cup buttermilk
  • 1 cup fresh blueberries


  • 4 ounces Dutch Farms Cream Cheese
  • ½ cup powdered sugar
  • ¼ cup milk


  • Preheat the oven to 475°.
  • Add the flour, sugar, butter, baking powder and salt to a stand mixer with the hook attachment and mix on low speed until combined.
  • In a medium size bowl whisk together the eggs and buttermilk until combined and pour the mixture into the stand mixer and mix on low speed until a soft dough has been created.
  • Transfer the dough to a clean surface that has been dusted with flour.
  • Add the blueberries to the top of the dough and gently knead them in until combined.
  • Form a large circle from the dough using your hands and/or a rolling pin and cut the dough into 16 triangles.
  • Transfer the triangles to a cookie sheet tray lined with parchment paper and bake at 375° for 22 to 25 minutes or until lightly browned on top and cooked through.
  • Add the cream cheese, powdered sugar and milk to a stand mixer with the whisk attachment and mix on medium speed until it becomes smooth and slightly runny. May need to add in more milk to get the consistency right.
  • Drizzle the cream cheese glaze over top of the cooled scones and serve.