Best Cream Cheese Scones Recipes

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.

CHEDDAR CHEESE SOUR CREAM SCONES

Steps:

• Combine the first 5 ingredients and then fold in the shredded cheese.
• In a small bowl, combine the eggs, sour cream, oil and milk.
• Add the wet ingredients to the dry and stir just until moistened.
• On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness.
• Cut dough with a 3" round cutter, or simply cut into 3" squares.
• Bake in a preheated 400 degree oven for 15 minutes.

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.

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.

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.

CARROT CAKE SCONES WITH CREAM CHEESE GLAZE

Steps:

• For the scones: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly dust with flour.
• Whisk together the flour, brown sugar, baking powder, cinnamon, orange zest, nutmeg and salt in a large bowl until combined. Add the butter and work it into the flour mixture with your fingers or a pastry blender, just until it resembles a coarse meal.
• Whisk the cream, shredded carrot and egg together in a medium bowl until combined. Add the walnuts. Add the carrot mixture to the flour mixture and fold with a rubber spatula until the dough just comes together. Lightly dust your worksurface and hands with flour. Turn the dough out onto the surface and pat into a 6-inch round, about 1-inch thick. Cut into 8 equal-size wedges.
• Space the scones evenly on the prepared baking sheet. Use a pastry brush to brush more heavy cream on top of each scone. Bake until the tops are matte and golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
• For the glaze: Whisk the cream cheese and 1 tablespoon milk until slightly smooth. Add confectioners' sugar and vanilla extract. Add another 1 to 2 tablespoons milk and whisk until smooth and the glaze runs off the whisk. Cover with a damp paper towel until ready to use.
• Drizzle some glaze over each scone, letting it drip over the edges. Sprinkle with walnuts and serve.

APRICOT CREAM CHEESE SCONES

Steps:

• In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.
• Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get.
• Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.
• Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
• Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.

RASPBERRY CREAM CHEESE SCONES

Steps:

• Preheat oven to 400 degrees.
• Line cookie sheet with parchment paper and set aside.
• In a bowl, whisk together all dry ingredients. Flour, Baking Powder, Sugar, and Salt.
• Gently cut in butter with knives, or use a pastry machine until only a few lumps of butter remain. (See link below for instructional video)
• Pour 1 cup heavy cream over mixture and stir gently with rubber spatula just until dough begins to form. Be careful not to over mix during this step.
• Gently fold in raspberries, they will get a little smashed but that is okay!
• Over lightly floured surface, knead dough a few times until you can form a ball.
• Flatten out dough into 8 inch circle, and cut into even triangles. We got 8 scones (see picture).
• Lay triangles of dough flat on cookie sheet.
• Brush the top of each scone with remaining Heavy Cream.
• Bake for 16-18 minutes, or until scones begin turning golden brown around the edges.
• While scones cool, make cream cheese glaze by placing all ingredients in a bowl and beating until well combined.
• Drizzle Cream Cheese Glaze over scones and serve warm.

CREAM CHEESE-FILLED APPLE SCONES

Steps:

• Heat oven to 375°F.
• Combine flour, graham crumbs, 3 Tbsp. sugar, baking powder and 1/2 tsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add apples, eggs and 2 Tbsp. milk; stir just until blended. (Do not overmix.)
• Mix cream cheese, nuts, remaining milk and 1 Tbsp. of the remaining sugar until blended.
• Divide dough in half; pat each half into 6-inch round on lightly floured surface. Place 1 dough round on baking sheet sprayed with cooking spray; spread with cream cheese mixture to within 1/4 inch of edge. Cover with remaining dough round; press edges together to seal. Mix remaining sugar and cinnamon; sprinkle over dough.
• Bake 25 to 28 min. or until top is golden brown and toothpick inserted into center of top layer of dough comes out clean. Cool on baking sheet 10 min. Transfer to cutting board. Cut into 12 wedges. Serve warm or at room temperature.

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.

CINNAMON APPLE-CREAM CHEESE SCONES

Steps:

• Heat oven to 400ºF.
• Mix flour, sugar, baking powder and spices in large bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in apples. Beat Neufchatel and egg in small bowl until blended; gradually add milk until blended. Add to flour mixture; stir until blended and mixture forms soft dough.
• Drop dough into 8 mounds, 2 inches apart, on baking sheet.
• Bake 16 to 18 min. or until golden brown. Remove from baking sheet; cool on wire rack. Serve warm or at room temperature.

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.

CHOCOLATE CHIP CREAM CHEESE SCONES

Steps:

• 1. Preheat oven to 400°F/200°C
• 2. Line a large baking sheet with parchment paper and set aside.
• 3. In a large bowl cut together the cream cheese and the butter using a pastry cutter or a fork until it's mostly mixed together. It will be very sticky.
• 4. Add in the sugar, flour, baking powder, salt and chocolate chips. Continue cutting the mixture together until combined evenly. Mixture will be crumbly.
• 5. In a small bowl whisk together the egg, vanilla and 1/4 cup milk.
• 6. Pour the milk mixture into the cream cheese mixture and using a wooden spoon stir the dough together. You can use your hands as well to help combine, if necessary. Dough will be stiff.
• 7. Lightly dust a clean counter with flour and turn the dough onto the counter, kneading just until the dough comes together. Note that scone dough is more on the dry side, but should stick together. If it doesn't add 1 teaspoon more of milk at a time until it holds.
• 8. Form the dough into a round disk, about 1-inch thick. If desired press mini chocolate chips into the top of the dough and then brush with remaining 1 tablespoon of milk.
• 9.Using a pizza cutter or a knife cut the dough into 10 wedges.
• 10. Bake for 17-20 minutes until lightly golden and the tops are set.
• 11. Remove from the pan from the oven.
• 12. Whisk together the powdered sugar and milk and drizzle on top.
• 13. Serve warm.

STRAWBERRY CREAM CHEESE SCONES

Steps:

• 1. In a large bowl, sift together flour, baking soda, salt, and sugar. Cut in butter and cream cheese with a fork or pastry cutter. Carefully stir in vanilla extract and strawberries. Stir in buttermilk. Mixture will be somewhat loose and wet.
• 2. Turn out onto a well floured work surface. Sprinkle surface of dough with a generous amount of flour. With well floured hands, pat down dough and shape into a narrow, but long rectangle, approximately 4-5 inches wide. You may have to add more flour around the edges.
• 3. Using a well floured knife or bench scraper, cut dough into wedges. Place dough wedges onto a parchment or silpat lined cookie sheet. Make an egg wash from a beaten egg and half & half. Brush over each wedge and sprinkle with sugar.
• 4. Bake at 400 degrees for 15-20 minutes or until slightly golden brown, but not totally hard. Do not overcook or your scones will be dry and hard.

ORANGE SCONES WITH CREAM CHEESE FILLING

Steps:

• For filling, in a small bowl, combine all ingredients; set aside., For scones, in a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk cream, egg and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Divide dough in half. On an ungreased baking sheet, pat each half into a 9-in. circle. On one half of each circle, spread half of the filling to within 1/4 in. of edges. Fold dough over filling; pinch edges to seal., For topping, beat egg and water; brush over scones. Sprinkle with sugar. Bake at 400° for 13-18 minutes or until golden brown. Cut each into six wedges; serve warm. Refrigerate leftovers.

TRIPLE-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.