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Best Recipe for Sweet and Savory Cream Cheese Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 48 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 large scones
  • Category: Breakfast, Brunch, Snack
  • Method: Baking
  • Cuisine: British / American

Description

This classic scone recipe yields six large, tender scones perfect for both sweet and savory variations. Made with cold butter and a mixture of heavy cream and sour cream, these scones come out flaky, moist, and perfectly golden brown. The recipe includes an optional sweet cream cheese addition and a luscious vanilla glaze for topping. Ideal for breakfast, brunch, or tea time, these scones bake in the oven and offer a delicious balance between crumbly and soft, with plenty of room for customization.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons baking powder

Butter

  • 1/2 cup (1 stick) cold butter, frozen butter also works well
  • 2 tablespoons very soft butter (for glaze)

Wet Ingredients

  • 1 large egg
  • 2 teaspoons vanilla extract (omit for savory scones)
  • 1/3 cup heavy cream
  • 1/3 cup sour cream
  • Additional cream for brushing tops

Cream Cheese Mixture (Optional)

  • 1 (8-oz) package cold cream cheese, chopped into 1/2 inch chunks
  • 1/3 to 1/2 cup granulated sugar (for coating cream cheese)

Glaze

  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1-3 tablespoons milk (to desired glaze consistency)

Instructions

  1. Combine Dry Ingredients: In a large bowl, mix together the flour, sugar, kosher salt, and baking powder until evenly distributed.
  2. Mix Wet Ingredients: In a separate medium bowl, whisk the egg, vanilla extract (omit if making savory), heavy cream, and sour cream together until combined. Set aside.
  3. Cut in Butter: Add the cold or frozen butter to the dry ingredients. Use a pastry cutter or grate the butter with a cheese grater and incorporate it into the flour mixture until pea-sized lumps of butter remain. Avoid overmixing.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
  5. Knead Dough: Lightly flour your hands and knead the dough with as few strokes as possible, folding it to create layers until fully combined. Optionally add ice-cold water (1-2 tablespoons) if needed. Aim for 5-8 folds to develop structure without overworking.
  6. Add Mix-ins (Optional): If using cream cheese, coat the chunks in granulated sugar then gently fold them into the dough for sweet scones.
  7. Shape Dough: On a well-floured surface, shape the dough into a 6 to 8-inch circle. Thicker circles yield taller scones; if mix-ins are added, the circle will be slightly larger.
  8. Cut Dough: Slice the dough circle in half, then cut each half into three equal triangular wedges, making 6 scones total.
  9. Arrange on Baking Sheet: Place the scones on a baking sheet lined with a silicone mat or parchment paper, spacing them at least 3 inches apart.
  10. Chill: Freeze scones for 30 minutes, or refrigerate for 45 minutes if freezer space is limited. If space is tight, chill scones on a plate first, then transfer them to the baking sheet.
  11. Preheat Oven: About 15 minutes before baking, preheat the oven to 400°F (204°C).
  12. Prepare for Baking: If chilled elsewhere, transfer scones to the baking sheet now.
  13. Brush and Top: Brush the scones’ tops with cream to encourage browning. Optionally sprinkle with coarse sugar for sweet scones or a pinch of salt for savory.
  14. Bake at 400°F: Bake the scones for 10 minutes at 400°F to set the structure and begin browning.
  15. Lower Heat and Continue Baking: Without opening the oven, reduce heat to 375°F (190°C) and bake another 8-15 minutes until golden brown on top and bottom. Avoid overbaking to keep scones moist.
  16. Cool: Remove scones from oven and allow them to rest on the pan for 10-15 minutes. Transfer to a wire rack to cool completely.
  17. Prepare Glaze: In a small bowl, cream the soft butter using a whisk or electric beater. Add powdered sugar, vanilla, salt, and 1 tablespoon milk; whisk until smooth. Adjust milk to get desired drizzle consistency.
  18. Glaze and Finish: Drizzle the glaze over cooled scones and let it harden for 20-30 minutes before serving.
  19. Serve & Store: Serve scones topped with butter and jam if desired. Store covered at room temperature for 2-4 days, best eaten fresh on day 1 for optimum crisp edges. Reheat gently in the microwave.

Notes

  • Use very cold or frozen butter to create flaky layers.
  • Do not overwork the dough; minimal kneading keeps scones tender.
  • Freezing or chilling the dough before baking helps maintain scone shape and texture.
  • Baking initially at a higher temperature then lowering it ensures proper rise and golden crust without drying out.
  • The cream cheese mix-in adds sweetness and a creamy texture but is optional.
  • Glaze hardens after drizzling; allow it time to set before serving.
  • Scones are best eaten fresh day of baking but can be stored covered for a few days.
  • Omitting vanilla and sugar makes this recipe suitable for savory scones.

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Find it online: https://quickhomedishes.com/best-recipe-for-sweet-and-savory-cream-cheese-scones-recipe/