Friday, July 31, 2015

Blueberry Cheesecake Scones

A few weeks ago I went for high tea with a group of friends to a place called Milner Gardens. The restaurant is in this charming ivy covered heritage home and I recommend anyone who visits Vancouver Island go there as it is a wonderful and unique experience.

While there, we were served a gorgeous array of tiny sandwiches, tea served in china cups, and the crowning glory: fresh baked scones with Devonshire cream, and fruit preserves.

Not a low calorie meal, to be sure, but so worth the splurge!!

The only problem is, I came home with a newly acquired tasted for all things scone and tea and could pretty much exist on Devonshire cream indefinitely - which wouldn't be good for my ticker, or my waist line!

But never one to give up on a passion, I decided to create my own, healthier, version of a scone so that I could enjoy tea time every now and then with less guilt. And voila, my version of a Blueberry Cheesecake Scone was created!

 With blueberries in season right now, these gorgeous delights are filled to the rim with the sweet goodness of sun ripened blueberries in every bite! And if that isn't decadent enough, they're also filled with tiny little cubes of light cream cheese, creating bursts of creamy, blueberry goodness with every delectable mouthful.

Now I know what your asking yourselves: "How in the heck could these things possibly be healthy?

The key word here, people, is "healthier."

I mean, let's face it, you can't make a scone without butter and sugar - and whole wheat flour is far too dense to get the texture I wanted. But there are other options!

The first thing I did with this recipe was to swap all purpose flour for a flour from Robin Hood called Nutri-flour blend. It bakes just like an all purpose flour but has the fiber of an all purpose flour - so check! We're healthier already.

(note: if you can't get this brand of flour where you are, these scones are decadent with regular all purpose flour as well)

Next, I cut the butter in half, and supplemented light cream cheese to make up the difference. I also cut the sugar in half and made things a little sweeter with the goodness of unsweetened apple sauce. Finally, I added a whopping two cups of fresh blueberries to the dough. Not only do they naturally sweeten and flavor these scones, blueberries are incredibly good for you. They're loaded with anti-oxidants, vitamins, and nutrients out the ying yang!

I hope you try this one, and if you do, let me know! As well, be sure to subscribe, follow this blog, and follow me on Facebook, Twitter, Instagram, Pinterest, and Youtube.

I upload two new recipe blogs and videos a week on Wednesdays and Fridays.


So come on over to the Kitchen Witch Cottage and bake a few up with me or scroll down for the recipe.




Blueberry Cheesecake Scones
Visit the printable recipe: Blueberry Cheesecake Scones

Ingredients
  • 2 1/2 cups  Robin Hood Nutri-flour Blend or All Purpose
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/4 cup light cream cheese, cut into small cubes
  • 1/4 cup unsweetened apple sauce 
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1 tsp pure vanilla extract 
  • 1/2 cup 1% milk
  • 1/2 cup light sour cream
  • 1 egg
  • 2 cups fresh blueberries
  • 1/4 cup light cream cheese cut into small cubes
  • buttermilk for brushing the tops of the scones (optional but amazing)
  • 1 tsp each cinnamon and sugar mixed together for sprinkling
Directions
  1. Combine the dry ingredients in a large mixing bowl. Cut in the butter and cream cheese using a pastry cutter until the mixture resembles a coarse meal. 
  2. In a medium mixing bowl whisk the apple sauce, sugar, cinnamon, egg and vanilla together. Add the milk and sour cream, and continue to whisk until smooth.
  3. Pour the wet mixture into the dry ingredients a little at a time and stir just until it is all incorporated.  
  4. Gently fold in the blueberries but don't worry if a few break. 
  5. Turn the dough onto a floured board and shape into a rough rectangle (as per the video). The dough will be very wet and sticky so flour your hands as well - but trust me - the sticky wet dough becomes a tender crumb once baked. 
  6. Using a pastry cutter, cut into 8 equal pieces. Place on a parchment lined baking sheet, and then insert 3-4 cubes of cream cheese into each scone, reshaping the dough around the cheese as you go. Brush each scone with buttermilk and then sprinkle the tops with the cinnamon sugar.
  7. Bake at 400 for 20 minutes until golden. Let cool on racks slightly before serving.

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.   

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