as requested - cream cheese scones

Apricot Cream Cheese Scones

3 1/4 C. unbleached all-purpose flour
1/2 C. sugar
2 1/2 t. baking powder
1/2 t. salt
8-ounce package cream cheese (cold)
1/2 C. (1 stick) cold butter
1 C. diced or slivered apricots
1 large egg
2 t. vanilla
1/4 C. milk

Sparkling white sugar for topping, if desired

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 will get. Remember: An iron fist in a velvet glove does the trick.

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 sugar.

Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425-degree 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. Yields about 18 medium-sized scones.

Pecan and Cream Cheese Scones
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3 Tablespoons butter
3 Tablespoons cream cheese
2/3 cup milk
1 egg
1/2 cup medium chopped pecans

Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, and salt. Cut butter and cream cheese into the dry ingredients until crumbly. Beat together the milk and egg. Pour into the dry ingredients, stirring until well blended. Add pecans and combine with dough. Scoop onto buttered baking sheet. Glaze with milk. Bake 25 to 30 minutes or until brown.

Lemon-Cream Cheese Scones

1/3 cup butter, chilled
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk
3 ounces cream cheese, softened
1 egg
Lemon juice and extra granulated sugar

Preheat oven to 400:. Cut the butter into flour, sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture and the egg into the flour mixture until the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface, gently roll to coat. Knead 10 times. Pat or roll dough into a 9 inch circle on an ungreased cookie sheet. Brush with lemon juice and sprinkle with sugar. Cut into 8 wedges, do not separate. Bake for 16-18 minutes or until golden brown. Immediately remove from cookie sheet, separate the wedges. Serve warm.

Blueberry Cream Cheese Scones
1/3 cup butter, cut in pieces
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
3 ounces cream cheese, softened
1 egg, beaten
1/2 cup frozen blueberries, thawed, rinsed and drained, sprinkled with sugar
2 ounces cream cheese, cut in 1/2-inch pieces

Preheat oven to 400 degrees.
Combine butter, flour, sugar, baking powder and salt in a bowl and cut with a pastry blender or two butter knives until crumbly.
Stir milk into softened cream cheese, then stir in egg until well-combined. Stir cream cheese mixture into flour mixture until dough forms a ball.
Gently push blueberries and cream cheese pieces into the dough to incorporate evenly. Be careful not to crush the berries or mash the cream cheese pieces.
Spoon mounds of dough onto an ungreased cookie sheet to make 8 scones. Tuck berries and cream cheese pieces into the dough as much as possible. (Or, for traditional scones, gently pat the dough into a 9-inch circle on the cookie sheet. Sprinkle with sugar. Cut into 8 wedges, but do not separate.)
Bake for 18 to 20 minutes, until golden. Makes 8 scones.

Cherry Cream Cheese Scones

10 oz. frozen cherries, drain, reserve juice and chop (see notes)
1 1/4 c oat flour
1 c + 2 T whole wheat pastry flour
1 T baking powder
1/2 t baking soda
1/4 c date sugar

1/4 c Neufchatel cream cheese
1 large egg
reserved cherry juice (you will have about 1/3 c)
1/4 c milk

Preheat oven to 425° F convection or regular. Have two nonstick cookie sheets ready.
In a large mixing bowl, thoroughly mix the dry ingredients. Cut in the Neufchatel with a knife. I like to use my whisk for this. I sort of mash the Neufchatel as I gently mix. You “cut in” instead of stirring because you do not want a paste,. You want pea sized crumbles of Neufchatel and flour.
Gently stir in the wet ingredients and knead until well blended. Add the cherries and knead gently just until blended.
Pat dough into little rounds about 1 1/2" thick and 2" diameter and place on a cookie sheet. Bake for about 12 minutes until golden brown.

RAISIN SCONES

8 oz. cream cheese
1/2 c. sugar
1/3 c. raisins
1 tsp. grated lemon rind
3 c. flour
1 tbsp. baking powder
1 1/2 tsp. salt
1/2 c. butter
1 c. milk
Honey

Combine softened cream cheese and sugar, mixing until well blended. Add raisins and lemon rind; mix well. Combine dry ingredients; cut butter into dry mix until it resembles coarse crumbs. Add milk, mixing just until moistened. Divide dough in half.
On lightly floured surface, roll out each half to 12 x 9 inch rectangle. Spread one rectangle with cream cheese mixture; top with remaining dough. Cut into 12 (3 inch) squares; cut each square in half diagonally. Place on ungreased cookie sheet. Bake at 450 degrees for 12-15 minutes or until lightly browned. Drizzle with honey, if desired.

SCOTTISH BLUEBERRY SCONES

1 3/4 c. unbleached flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3 oz. cream cheese
1/2 c. milk
1 egg yolk, beaten with 1 tbsp. milk
1/2 c. sugar
2 tbsp. butter
1 c. blueberries
Vegetable shortening

Heat oven to 425 degrees. Use metal blade in dry food processor. Add flour, baking powder, salt, sugar, cream cheese and butter to machine. Process until cream cheese and butter completely disappear. Add milk and mix with 1/2 second pulses until dough begins to clump. Remove blade and stir blueberries into dough. Divide dough into 8 equal pieces. Coat baking sheet lightly with shortening. Pat each piece of dough into a 4" diameter cushion. Transfer to baking sheet, brush tops with egg glaze.
Bake 20 minutes or until tops are golden brown. Serve as tea cakes with cream or for breakfast, warm and slathered with butter. Bake on middle rack of oven.

Thanks, KW. These are great.

You’re very welcomed!

Enjoy!

KW