Cream Cheese Scones
MAKES
10 scones
TAKES
Prep time: 35 minutes
Cook time: 25 minutes
Total: 1 hour
✻ ABOUT THIS RECIPE
Growing up, my mom used to make scones a lot. My favorite part is that she would divide up the batch and mix in dried fruit and nuts into some (for the grown ups), and chocolate chips for the kids. The resulting pastries were delightful - like the fluffiest chocolate chip cookie you’ve ever seen. This version of my classic scone recipe uses 100% cream cheese (in place of butter) - which gives the scones a lovely tang that I adore. If you’re looking for classic scones - check out this recipe!
INGREDIENTS
360 g / 3 cups all purpose flour
37 g / 3 tablespoons granulated sugar
12 g / 1 tablespoon baking powder
3 g / ¾ teaspoon fine sea salt
113 g / 4 ounces cold cream cheese, cut into ½ inch / 1 cm cubes
340 g / 2cups chocolate chips, chopped chocolate (or other inclusion of your choice - see Note)
235 g / 1 cup cold heavy cream, plus more as needed
egg wash, as needed for finishing (see Note)
turbinado or coarse sugar, as needed for finishing
Bake Up a Savory Version with Me:
METHOD
1. Preheat the oven to 400°F / 205°C with the oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. In a large bowl, whisk the flour, sugar, baking powder, and salt to combine. Add the butter and use your hands to break up the cubes, tossing until each one is well coated with flour.
3. Use your hands or a pastry cutter to cut the cream cheese into the flour until the largest pieces are a about the size of peas. Add the chocolate (or other inclusions) to the bowl and toss until they are evenly incorporated.
4. Make a well in the center of the bowl and add the cream. Mix –with your hands or a silicone spatula – until the dough comes together. It should come together easily, but the dough will look craggy, not smooth. If needed, add more cream 15 g / 1 tablespoon at a time until the dough comes together.
5. Use a ¼ cup / #16 scoop to scoop the dough into mounds on the prepared baking sheets. Egg wash the scones, and garnish with turbinado or coarse sugar.
6. Bake the scones until evenly brown, rotating the baking sheets halfway through baking, 18-22 minutes. Cool at least 15 minutes – serve warm or at room temperature.
NOTES
Truly any inclusion you can think of can be added to these scones.
Fresh Fruit: peel, pit, or otherwise prepare the fruit as needed.
Small fruits, like berries, can be left whole.
Medium fruits, like cherries or strawberries can be halved or quartered.
Larger fruits, like peaches or apples, can be diced.
Dried Fruit is also wonderful to use in scones!
Nuts: toast nuts if desired, and chop coarsely.
To make egg wash, whisk 56 g / 1 large egg and 15 g / 1 tablespoon water together to combine.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
