Cream Cheese Scones Recipes

EVERYTHING CREAM CHEESE SCONES

Steps:

• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Pour milk into a liquid measuring cup. Add whole egg, whisk to combine, and set aside.
• In a large bowl, w hisk flour, baking powder, sugar, and salt. Add cream cheese and butter and then, using your fingers or a pastry blender, work cream cheese and butter into the flour mixture until butter pieces are pea-size or smaller. (Cream cheese will work in more seamlessly.)
• Pour in milk-egg mixture, and then stir until mostly combined. Add 2 tablespoons chives and mix with your hands until combined. (Dough will be stiff.) Do not overmix.
• Transfer dough to a lightly floured surface and pat into an 8- by 6-inch rectangle. Cut dough into 8 rectangles (about 3- by 2-inches each). Arrange at least 2 inches apart on the lined baking sheet.
• Whisk egg white and 1 teaspoon water in a small bowl, and then brush tops of the dough rectangles with the egg white mixture. Sprinkle with everything bagel seasoning and remaining 1 tablespoon chives.
• Bake until scones are golden brown, about 20 minutes. Serve warm.

CREAM CHEESE SCONES

Steps:

• Preheat oven to 350°. Line a baking sheet with parchment paper; set aside. In a medium bowl, combine flour, baking powder, sugar, and salt. Using a pastry blender, cut in butter and cream cheese until mixture resembles coarse crumbs. Add 1 cup cream to fl our mixture, stirring until a moist dough forms. On a lightly floured surface, roll dough to 1/2- to 3/4-inch thickness. Using a 3-inch round cutter, cut as many scones as possible, rerolling scraps no more than twice. Place scones 2 inches apart on prepared baking sheet. Using a pastry brush, lightly coat scones with remaining 3 tablespoons cream. Bake for 15 minutes, or until golden brown. Let cool on baking sheet for 5 minutes. Serve warm, or remove to a wire rack to cool completely.

CREAM CHEESE SCONES

Steps:

• Preheat oven to 425 degrees.
• Measure dry ingredients into food processor and pulse until well combined. Cut butter and cream cheese into small chunks and distribute throughout processor bowl.
• Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
• Pour milk and vanilla through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
• Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
• Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.

BLUEBERRY CREAM CHEESE SCONES WITH YOGURT GLAZE

Steps:

• For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
• In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
• For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
• Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.

EASY 5-CHEESE SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
• Bake 10 to 12 min. or until golden brown. Serve warm.

LEMON CREAM CHEESE SCONES

Steps:

• Prehaet the oven to 400*F.
• Mix the flour, 1/4 cup sugar, lemon zest, baking powder and salt in a large bowl. Cut in the butter with a pastry blender until crumbly.
• Mix the cream cheese and egg in a bowl until smooth. Add the milk gradually, stirring constantly. Stir into the flour mixture until the mixture forms a ball and leaves the side of the bowl.
• Drop by spoonfuls about 2 inches apart onto an ungreased baking sheet. Brush with lemon juice and sprinkle with sugar.
• Bake for 15 to 18 minutes or until golden brown. Remove immediately from the baking sheet and serve warm.

CREAM SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes.

LEMON-CREAM CHEESE SCONES

Steps:

• Heat oven to 400°F. Mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
• Mix cream cheese and egg in small bowl until smooth. Gradually stir in milk. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
• Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

CHEDDAR CHEESE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
• Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
• Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
• Bake in the preheated oven until light golden brown, about 15 minutes.

CHEDDAR AND CREAM SCONES

Steps:

• Preheat oven to 375°F. Blend flour, baking powder, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Whisk cream and egg in small bowl. With machine running, add cream mixture through feed tube. Process just until dough begins to clump together (do not overmix).
• Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.
• Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.)