Scones with Cream Cheese -A Tale of Two Scones: Butterfly Pea Meets Dragon Fruit
- My Blue Tea
- 7 hours ago
- 3 min read
One Dough, Two Stunning Colours – Butterfly Pea & Dragon Fruit Scones
These aren't your average scones! We've taken a classic cream cheese scone and given it a stunning makeover with two vibrant, natural superfood powders. The Butterfly Pea Powder lends a beautiful, dreamy blue hue, while the Dragon Fruit Powder adds a subtle sweetness and a pop of vibrant pink that's simply irresistible. Together, they create a batch of scones that are as visually striking as they are delicious—fluffy, tender, and studded with creamy pockets of cheese. Scones with Cream cheese is perfect for afternoon tea, a special breakfast, or just because you want to eat something pretty!
Scones with Cream Cheese
Cream cheese filling:
*200g cream cheese (softened)
*3 tablespoons of sweetener or
*20g of icing sugar
*2 teaspoons of no sugar added jam or any jam -
(1) Mix all filling ingredients together until smooth and well combined.
(2) Transfer the mixture into a piping bag, snip off the tip, and pipe the filling generously into each cup-shaped scone dough.
Note by Elizabeth : "This amount of filling is perfect for 12 scones— I fill them right up and use every last bit! "Scones with Cream Cheese
Ingredients:
*210g Flour
*5g baking powder
*15g Caster sugar
*40g Butter (cold) 65g milk
*25g thickened cream
Scones with Cream Cheese
Method:
1. In a large mixing bowl, combine all the dry ingredients. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
2. Add the wet ingredients and mix until a dough forms. Knead gently until smooth, then wrap the dough in cling wrap and refrigerate to rest for 30 minutes.
3. While the dough is resting, prepare the cream cheese filling and set aside.
4. After 30 minutes, divide the rested dough into portions of 30g each. Roll each portion into a smooth round ball.
5. Using your thumb, gently press into the centre of each ball to create a well or "cup" shape.
6. Pipe the cream cheese filling into each cup, filling it right to the top.
7. Arrange the filled scones on a lined baking tray and bake in a preheated oven at 170°C for 25 minutes, or until golden and cooked through.
8. Allow to cool slightly before serving. Enjoy warm or at room temperature!
Tips from Elizabeth:- "To avoid the scones to become brown, I place the scones at bottom tray and put a baking tray on the top tray."
💜 Bakes by Elizabeth
Feeling inspired? Check out these absolutely yummilicious creations from Elizabeth below and on her Instagram: lizcakesupreme :-
Pandan Angkoo
Flaky Butterfly Pea + Dragon Fruit Mooncake
Pandan Buns
Butterfly Pea Swiss Roll
Black Gojiberry Mooncake
Kueh Talam Ube
Each one is a beautiful showcase of natural colours and bold flavours—perfect for sparking your next baking adventure!
Scones, but make them PURPLE! 💜🧁
Bake them with our Purple Sweet Potato Powder (Ipomoea batatas) or the beloved Ube, Purple Yam Powder (Dioscorea alata).
Coming soon: The ultimate showdown – Purple Sweet Potato vs Ube Yam and Purple Yam vs Chinese Yam! Stay tuned! 🍠✨
There's something truly special about these colourful "scones with cream cheese" that tastes as luxurious as it looks. With the delicate floral notes of Butterfly Pea, the subtle sweetness of Dragon Fruit, and that luscious cream cheese centre, every bite is a little moment of indulgence. Serve them warm, watch the colours pop, and savour the satisfaction of baking something beautifully unique. Because life's too short for boring scones—don't you think?
About Elizabeth Tang
(not much, we're afraid)
Elizabeth is from Kuching, Sarawak but now loving Perth as her base. Elizabeth has a passion for baking. Often, she bakes late at night, and we usually look forward to see her posts around 3:00 am Sydney time. We can't help but crave a slice of her delicious cake or mooncake! And to visit Elizabeth 'hopefully soon and tp pader to order more../xxx
She obviously love our Sarawak Laksa. Look at the bowl of Sarawak goodness. MyBlueTea have both Vegetarian and normal Sarawak laksa (new factory relocated. Sarawak Laksa will be available either late 2026 or early 2027).
Sarawak Laksa, the Breakfast of Gods as proclaimed by the late Anthony Bourdain.
Comments