Make This! Blueberry Cream Cheese Scones!

This Father's Day, my husband had one request. Blueberry cream cheese scones from Diamond Head Market & Grill.  Being that we live exactly 23.7 miles (read one hour in Hawaii traffic) away from the popular spot, I let out an exasperated sigh.  His reaction? He changed his request to homemade blueberry cream cheese scones. My reaction?  Let's just say it wouldn't make it to print. 

Luckily, I love to bake, I love scones, and I don't hate my husband. The night before, I googled blueberry cream cheese scones and hit the jackpot when up popped a recipe from a baking blog called All That's Left Are The Crumbs.  Can you believe she also loves the same blueberry scones from Diamond Head Market and Grill? Her recipe is modeled after one by Betty Shimabukuro. 

First, cut 1/3 cup butter into 1 1/2 cups flour, 1 cup cake flour, 1/2 cup sugar, 2 t baking powder, and 1/4 t salt until it is crumbly. 

I think this is what she meant by crumbly.  *crossing fingers*

In another bowl, whisk together 3 ounces of softened cream cheese and 1/3 cup of milk. Note that coffee cup is a great motivator for requests like these. I suggest you get one for yourself. 

Whisk mixture with one egg. 

Combine the two so you will get a dough.

Voila! 

This part was the trickiest and most time consuming. You're going to place 1/2 cup of blueberries and 2 ounces of cream cheese pieces into the dough.

My dough made 9 hand formed scones. At this point I tucked in extra berries and cream cheese if I felt they were lacking.  

Bake on parchment paper at 400 degrees for 20 minutes or until you get that golden brown color. 

Make the glaze: combine 1 cup powdered sugar with 1/4 cup hot water. 

Glaze the scones right out of the oven. 

I've only made scones once before and these were so amazing and incredibly easy.  Props to All That's Left Are The Crumbs for the awesome tips! Definitely a family favorite and made for a great Father's Day feast!