Cream Cheese Scones
Rich Cream Cheese Scones with Nuts, Chocolate Chips, and Cranberries
Here’s a delightful scone recipe made with ingredients I had on hand! I used leftover heavy cream from a previous baking session, cream cheese, and added chocolate chips, dried cranberries, and a mix of nuts for extra flavor and texture. My kids absolutely love them, which is why I find myself making these scones so often. They’re perfect for a satisfying breakfast or a delightful snack!
Base Ingredients- 500g All-purpose flour
- 100g Unsalted butter, cut into cubes and chilled
- 200ml Heavy cream
- 120g Cream cheese, softened
- 100ml Milk
- 6g Baking powder (approx. 2 tsp)
- 3g Baking soda (approx. 1 tsp)
- 4g Salt (approx. 1/2 tsp)
- 50g Xylose sugar (approx. 4 Tbsp)
Cooking Instructions
Step 1
First, cut the unsalted butter into roughly 1cm cubes. Place them in the freezer until thoroughly chilled. This step is crucial for achieving a flaky texture, as it prevents the butter from melting too quickly during mixing.
Step 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Sift this mixture through a fine-mesh sieve 2-3 times. This aeration step ensures a lighter scone and helps prevent lumps.
Step 3
Add the chilled butter cubes and softened cream cheese to the sifted dry ingredients. Using a pastry blender, a fork, or your fingertips, quickly cut the butter and cream cheese into the flour mixture. You want to achieve a texture resembling coarse crumbs with some pea-sized pieces of butter still visible. Work quickly to keep the butter cold.
Step 4
Now, gently fold in the chopped mixed nuts, dried cranberries, and chocolate chips. Distribute them evenly throughout the mixture without overmixing.
Step 5
Gradually add the milk and heavy cream mixture, about 2-3 tablespoons at a time, mixing lightly with a spatula or wooden spoon until the dough just comes together. Be careful not to overwork the dough, as this can develop gluten and result in tough scones.
Step 6
The dough is ready when it’s no longer dusty and forms a cohesive mass. You can either wrap it in plastic wrap or place it in a bowl dusted with a little flour.
Step 7
Divide the dough into three equal portions. Gently press each portion into a flat disc, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling period makes the dough firm and easier to shape, and also helps create better layers when baked.
Step 8
Preheat your oven to 190°C (375°F). Take the chilled dough out and shape it into scones of your desired size, about 1.5-2cm thick and 6-8cm in diameter. Lightly brush the tops of the scones with a little extra heavy cream for a beautiful golden-brown finish.
Step 9
Bake in the preheated oven at 190°C (375°F) for approximately 25 minutes, or until the scones are golden brown and have risen nicely. Baking times may vary depending on your oven, so keep an eye on them.
Step 10
Once baked to perfection, remove the scones from the oven and let them cool completely on a wire rack. While they are delicious warm, allowing them to cool will enhance their crispy exterior and tender interior. Enjoy with your favorite jam or butter!
