These crispy, flaky scones feature both creamy gouda cheese and fresh blueberries! This uncommon flavor combination results in sweet and savory scones that never fail to impress! Enjoy these blueberry gouda scones with a pat of butter for breakfast or serve them alongside your favorite soup for a delicious dinner!
While I generally prefer savory scones with cheeses and herbs, Viktor always goes for something sweet with berries or chocolate. In an effort to satisfy our contrasting scone cravings, I whipped up a batch of these blueberry gouda scones — a perfect compromise that had us both going back for seconds!
how to make the flakiest scones
These blueberry gouda scones are crispy on the outside, yet soft and fluffy on the inside. How do we get that perfectly flaky texture? The key is to keep your ingredients cold and to not let your butter melt into the mixture before baking. This allows the butter to melt in the oven, which creates steam and air pockets that help the dough rise and form into flaky layers.
Before mixing the dough for your scones, place the butter in the freezer for about 20 minutes. This will make it easier to grate or cut into small chunks. As soon as you’ve finished, place the grated butter back into the freezer while you mix together the rest of the ingredients. When it’s time to add the butter into the dry ingredients, you can use a pastry cutter or several forks to incorporate the butter. The resulting dough should resemble coarse crumbs with visible flakes of butter.
After adding the heavy cream and egg and folding in the blueberries and shredded gouda, form the dough into a disc about one inch (2.5 cm) tall. Cut the disc into eight wedges, transfer them to a baking sheet and then put them back in the refrigerator for one last chill session before baking. While 15 minutes is enough, you could even chill them overnight and bake them in the morning for a no-hassle breakfast!
blueberries and gouda
And now onto the flavor combination you didn’t know you needed in your life: blueberries and gouda! Creamy and slightly salty gouda is one of my favorite cheeses to add to scones and the blueberries add the perfect touch of tart sweetness.
While these scones are my ideal combination of sweet and savory, I would say they lean a bit more to the savory side with small bursts of blueberry sweetness. I also used smoked gouda for this recipe, which contributed to an even deeper and heartier flavor. But you can definitely use regular gouda for a less intense flavor that’s just as satisfying! As for the blueberries, both fresh and frozen work well.
And if you’re not sold on the sweet and savory combination, you can definitely lean into one or the other. In fact, you can just omit the blueberries if you’d like to whip up a batch of gouda scones! Or feel free to substitute your favorite cheese — I think gruyere would be perfect in these scones!
If you’re looking to go the sweet route, you’ll also need to adjust the amount of sugar. I would say about ⅓ cup (70 g) sugar would up the sweetness to the perfect amount for my tastes or ½ cup (100 g) if you like your scones really sweet. And if you’re looking to switch out the blueberries, great substitutions include other berries, chocolate chips and nuts!
blueberry gouda scones
- butter (frozen) ½ c (110 g)
- flour 2 c (240 g)
- sugar 1.5 tbsp
- baking powder 2 tsp
- salt ½ tsp
- heavy cream ½ c (120 ml)
- egg 1 large
- shredded gouda 1 c (80 g)
- blueberries ¾ c (120 g)
- - milk to brush the scones with before baking
- - extra gouda for sprinkling on top
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper.
- Grate the frozen butter using the side of the grater with the largest holes and place it back in the freezer.
- In a large bowl mix together the flour, sugar, baking powder and salt.
- Mix the grated butter into the dry ingredients using a pastry cutter or several forks until the mixture resembles coarse crumbs. You can also use your hands, but place the mixture back in the fridge for 15 minutes if it starts to get warm.
- Whisk together the heavy cream and egg in a small bowl. Add to the flour mixture and stir to combine.
- Fold in the shredded gouda and blueberries.
- Pour out the dough onto a lightly floured surface and form into a disc about 1 inch (2.5 cm) high. Cut into eight equal wedges.
- Place the individual scones on the prepared baking sheet. You can brush them with a bit of milk to get a nice brown crust and sprinkle with extra cheese if desired. Chill for 15 minutes in the refrigerator.
- Bake for 20-25 minutes or until golden brown.
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