Goat Cheese, Blueberry & Herbes de Provence Scones

The slight tang of goat cheese paired with sweet, fresh blueberries and classic herbes de Provence will have teatime guests exclaiming “Magnifique!” when they sample this delectable scone. 

Goat Cheese, Blueberry & Herbes de Provence Scones
Serves: 12 to 15
  • 2¾ cups gluten-free all-purpose baking flour*
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1½ teaspoons herbes de Provence
  • ½ teaspoon salt
  • 1 (4-ounce) package goat cheese, crumbled
  • 1¼ cups plus 2 tablespoons cold heavy whipping cream, divided
  • 2 large eggs, divided
  • 1 cup fresh blueberries
  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, herbes de Provence, and salt. Stir in goat cheese, breaking up any large clumps of cheese.
  3. In a small bowl, whisk together 1¼ cups cream and 1 egg. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured* surface, and knead gently until somewhat smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Scatter ½ cup blueberries over half of dough. Fold other half of dough over blueberries to enclose them. Lightly roll out dough again to a ½-inch thickness. Repeat scattering, folding, and rolling process with remaining ½ cup blueberries. Roll out dough to a ¾-inch thickness. Using a 2½-inch fluted round cutter dipped in flour*, cut as many scones as possible from dough, gently rerolling scraps as needed, if desired. Place scones, evenly spaced, on prepared baking sheet.
  5. In another small bowl, whisk together remaining egg and remaining 2 tablespoons cream. Brush tops of scones with egg mixture.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 13 to 15 minutes. Serve warm.


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