Home > Recipes > Blueberry Scones with Orange Cream Cheese

Blueberry Scones with Orange Cream Cheese

Prep Time

10 min

Cook Time

15 min


8 Scones

Total Time

25 min

recipe image


No-Stick Cooking Spray



2 (7 oz.) packages Martha White® Blueberry Flavored Muffin Mix

¼ cup butter, chilled and cut into 1/2 inch cubes

½ cup sour cream


Orange Cream Cheese

4 ounces cream cheese, softened

1 tablespoon granulated sugar

1 teaspoon grated orange peel

1 teaspoon orange juice


Heat oven to 400º F. Coat large cookie sheet with no-stick spray. Place muffin mix in large bowl. Cut in butter with pastry blender until texture of small peas. Stir in sour cream until combined and mixture forms large clumps.

Press together with floured hands. Place on lightly floured surface. Press together and knead 3 to 4 times until smooth ball forms. Pat out into a 6-inch circle. Cut into 8 wedges with large knife or pizza cutter. Place on prepared pan. Bake 12 to 15 minutes or until light golden brown. Cool 2 minutes on pan. Gently remove to cooling rack.

Stir together cream cheese, sugar, orange peel and orange juice in medium bowl until well blended. Serve with scones.


Serving Size (1/8), Calories 350 (Calories from Fat 170), Total Fat 19g (Saturated Fat 7g, Trans Fat g), Cholesterol 45mg, Sodium 270mg, Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 20g), Protein 4g; Percent Daily Value*: Vitamin A 6%, Vitamin C 2%, Vitamin D %, Calcium 2%, Iron %. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.