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.
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.
Preheat oven to 400 degrees
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.
In this recipe
Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.