Cheesetastic Blueberry Basil and Cheddar Scones


Cheesetastic Blueberry Basil and Cheddar Scones

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8



  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon baking powder
  • 2 Tablespoons granulated sugar
  • 4 Tablespoons cold unsalted butter cubed
  • 1 cup coarsely grated Old Croc Sharp Cheddar Cheese
  • 1 teaspoon finely grated lemon zest
  • 1/3 cup coarsely chopped fresh basil
  • 3/4 cup frozen blueberries unthawed
  • 1 cup plus 2 to 4 Tablespoons heavy whipping cream


  • 1 Tablespoon heavy whipping cream
  • 2 teaspoons coarse sugar
  • 1/2 cup coarsely shredded Old Croc Sharp Cheddar Cheese


  1. To make the scones, in a large bowl stir together the flour, salt, baking powder and granulated sugar. Cut in the butter cubes with a pastry cutter until medium-sized crumbs are formed. Gently stir in the cheese, zest, basil and blueberries. Add 1 cup cream and toss mixture together to moisten crumbs. Keep adding cream until dough can be pressed easily together into a slightly sticky mixture.
  2. Form into a dough round with hands. Transfer to a parchment-lined baking sheet. Press flat with hands into a 7 inch disk. With a sharp knife cut disk into 8 even sized wedges. Use knife to ease dough wedges slightly apart. Freeze uncovered for 30 minutes.
  3. Preheat oven to 425 degrees. Brush tops of scones with cream for topping. Sprinkle with coarse sugar. Bake for 17 minutes. Sprinkle tops evenly with cheese for topping. Bake for 1 to 3 minutes more or until scones are golden brown and cheese topping is melted.
  4. Cool slightly. May be served warm or at room temperature. Makes 8 scones.