Blueberry Cream Cheese Scones

scone schedule

The all-important “Scone Schedule” at Diamond Head Market

There are some legendary scones in my awesome little neighborhood. I mean seriously fantastic scones that people come from all over to munch on. These are so popular that the store lists a daily scone menu online that you can make up your mind before heading into the shop. They really are worth the pilgrimage to Diamond Head Market on a weekend morning just so you can have a scone the size of your face to eat with your cup of coffee.

Camping in style on the North Shore

Camping in style on the North Shore

Just before the start of the New Year, my friend from the Big Island came to visit. While he has been on Oahu (for the first time in almost a year!), I have been taking him all our favorite spots. First on the list were scones! Sadly, he tried get them one evening while I was making dinner and discovered that they had closed early. What were we to do without scones and ice cream!?! Like I usually do, I dug around and found a couple of recipes that I thought I could tweak a bit to create something similar. Success! These were almost as good as the original. Almost mainly because I decided to make 12 smaller scones instead of 6 giant ones…I recommend making the giant ones at least once but then going back to a more manageable size. Who really can eat that many HUGE scones anyway? Better to have a bunch of smaller ones and just eat two if you really want to!

Deadman's Catwalk and a view of the whole Windward side of Oahu

Deadman’s Catwalk and a view of the whole Windward side of Oahu


Blueberry Cream Cheese Scones

  • Servings: 12 scones
  • Print


  • ⅓ cup butter, cut into small pieces
  • 2½ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup milk
  • 3 ounces cream cheese, softened
  • 1 egg, beaten
  • 4 oz fresh blueberries
  • 2 ounces very cold cream cheese, cut in 1/2-inch pieces


  1. Preheat oven to 400℉
  2. Combine butter, flour, sugar, baking powder and salt in a bowl; mix between your fingers until pea-size lumps form
  3. Whisk milk into softened cream cheese; add egg and whisk until well combined
  4. Stir cream cheese mixture into flour mixture until dough forms a ball
  5. Push blueberries and cream cheese pieces into the dough evenly (be careful not to crush the berries or cream cheese pieces)
  6. Press dough into a flat layer approx ¾” to 1” thick; cut with a medium cookie cutter into 12 equal size scones (gently press the dough together to reform the sheet as necessary); place on an ungreased cookie sheet
  7. Bake for 18 to 20 minutes until the scones start to get a bit of color

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