Plump, juicy blueberries in a flaky scone. Could there be anything better? Well if we add another ingredient to the dough we get a creamier flavor that’s a bit unexpected but really delightful. These Blueberry Feta Scones combine the fresh flavor of blueberries with feta cheese. It might seem unusual, but in baked goods this cheese becomes a creamy background flavor, not the bold flavor we know it as in dishes like Greek salad.

Feta cheese is known for being savory, tangy, and salty. Amidst those qualities the creaminess isn’t always the first thing you sense about it. But, when baked into a scone the flavor becomes more like cream cheese: mild, rich, and creamy. However, unlike cream cheese, feta doesn’t need to be softened or blended in. The small curds keep their shape during baking to create wonderful little pockets of blueberries and cheese in each scone.

The combo makes these scones taste even better than if they were plain blueberry.

For the cheese we’re using 5 oz of crumbled feta, about 1 cup. I don’t recommend using fat free or low fat feta for this recipe. In order to achieve the proper texture once these scones are baked, we really need the fat from the feta. If you use a low fat option then the cheese can become rubbery when baked and we don’t want that!

The base dough for these scones has a hefty amount of butter and this helps to give them the light, crumbly texture and gorgeous flavor that scones are known for.

We’re using whole milk along with a bit of vinegar to help with the leavening in these scones. The acid helps to activate the baking powder for a higher rise.

Serve these with some nice butter and some tea and you’ve got a tasty breakfast or teatime sorted.

These Blueberry Feta Scones might be unexpected, but you can depend on lots of yummy flavor in each bite.