Cream Cheese Scones
Flaky, buttery, and irresistibly tender, these Cream Cheese Scones take your classic scone recipe to the next level with the rich tang of cream cheese in every bite. Perfectly balanced with just the right amount of sweetness, these homemade scones boast a melt-in-your-mouth texture thanks to cold, cubed butter and cream cheese worked into the dough. A touch of vanilla and an optional sprinkle of coarse sugar on top enhance the flavor and add a delightful crunch. Ready in just over 30 minutes, these indulgent cream cheese scones are ideal for breakfast, brunch, or an afternoon tea treat. Serve them warm with your favorite spreads, and watch them quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 4 ounces Cream cheese (cold, cubed)
- 0.5 cups Heavy cream
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 tablespoons Optional: coarse sugar (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the cold, cubed butter and cream cheese to the flour mixture. Using a pastry cutter or your fingertips, cut in the butter and cream cheese until the mixture resembles coarse crumbs. Small pea-sized pieces are ideal.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg until smooth.
Gradually pour the wet mixture into the dry ingredients. Use a fork or spatula to stir until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it 4-5 times to bring it together into a cohesive ball.
Flatten the dough into a 1-inch-thick disk. Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them slightly apart. If desired, sprinkle the tops with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 16-18 minutes, or until the scones are lightly golden and firm to the touch.
Allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 2593 mg | 113% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 43.7 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 196 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
