The Ultimate Blueberry Cheesecake Scone (อัลติเมตบลูเบอร์รี่ชีสเค้กสโคน)

1.Prepare the scones. Add the lemon zest to the granulated sugar and rub together with your fingertips to release the fragrant oils from the zest. Add the flour, baking powder, and salt, and whisk to combine.

2.Add the cold unsalted butter, cut into small cubes, and the rice bran oil shortening. Using a pastry cutter, cut the fats into the flour mixture until it resembles coarse crumbs.

3.Whisk together the egg, whipping cream, blueberry flavouring, and vanilla extract. Pour into the flour mixture and gently fold with a spatula just until the dough comes together. Divide into 12 equal portions, approximately 50–55 g each.

4.Lightly grease a 12-hole muffin tin. Loosely shape each portion of dough into a ball and place into the prepared tin. Press the centre of each scone to create a well for the cheesecake filling. Refrigerate for 20 minutes.

5.Prepare the cheesecake filling. Allow the cream cheese to soften at room temperature. Beat with the icing sugar on low speed until smooth. Add the lemon juice and mix until combined. Melt the white chocolate and allow it to cool slightly, then add to the cream cheese mixture. Gently mix until smooth and transfer to a piping bag.

6.Remove the scones from the refrigerator. Lightly brush the edges with beaten egg and sprinkle with granulated sugar. Pipe the cheesecake filling into the centre of each scone. Bake at 180°C for 22 minutes, or until the scones are cooked through and golden brown. Remove from the oven and allow to cool completely.

7.Just before serving, spoon blueberry filling over the cheesecake centres. Garnish with fresh blueberries and finish with a light dusting of icing sugar.