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  • Prep Time
    10 minutes
  • Cook Time
    20 minutes
  • Servings

Blueberry Vanilla Scones

PHOTO & RECIPE: What's Gaby Cooking


  • 2 cups flour 
  • 1 tablespoon baking powder 
  • 1 teaspoon salt 
  • 5 tbsp unsalted butter cold, cut into chunks 
  • 1 1/2 cup heavy cream 
  • 4 oz Montchevre Blueberry Vanilla Goat Cheese  
  • 4 ounces cream cheese softened 
  • 1 cup fresh blueberries 
  • ½ teaspoon vanilla bean paste or seeds  
  • 1 egg for egg wash 


  1. Combine the dry ingredients; flour, baking powder, and salt. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Next add the goat cheese, cream cheese and blueberries. Next add the heavy cream. Fold everything together being careful not to overwork the dough and/or crush the blueberries. 
  2. Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and chill for an hour. 
  3. Preheat oven to 400 degrees 
  4. Once chilled, whisk the egg together with 2 tablespoons of water. Brush the egg wash over the scones and bake for 16-20 minutes until tops are golden brown. Remove from oven and serve.