Cinnamon Apple Cream Cheese Scones Recipes

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.

APPLE SCONES

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

CHEESE AND APPLE SCONES

Steps:

• Preheat oven to 450°; grease a baking sheet.
• In a bowl, mix the cheese and apples together.
• In another larger bowl, combine flour, sugar, baking powder, salt, and baking soda.
• Cut in butter with a pastry blender until mixture resembles coarse crumbs.
• Add in buttermilk and mix together just until blended and moistened; fold in cheese-apple mixture.
• Place dough on a floured work surface and knead 10 times; with the palm of your hand, pat dough into a 9-inch circle, then cut into 8 wedges.
• Separate the wedges and place them on the prepared baking sheet.
• Bake in preheated oven for 15 minutes, or until golden brown.
• Cool slightly on wire rack and serve warm.

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.

THE BEST SCONES RECIPE

Steps:

• Dry ingredients: In a large bowl, combine 2 and 1/2 cups flour, 1/2 cup sugar**, 1/2 teaspoon kosher salt, and 1 and 1/2 tablespoons baking powder.
• Wet ingredients: In another medium bowl, add 1 egg, 2 teaspoons vanilla (omit for savory scones), 1/3 cup cream and 1/3 cup sour cream. Whisk it together. Set aside.
• Cut in butter: Now back to the dry ingredients. Use a pastry cutter to cut in the COLD or frozen butter. You can also grate the butter using a cheese grater and mix it in that way. Cut the butter in until it is incorporated and there are still pieces of butter about the size of a pea. Don't overdo it! See photos.
• Add the wet ingredients to the dry ingredients. Use a wooden spoon to stir it together until it forms a shaggy dough.
• Coat your hands with flour and finish kneading the dough in as few strokes as possible. (Overworking the dough makes for a tough scone.) Use your hands to fold the dough on top of itself, creating more and more layers until it has come together and all the flour is incorporated. You can add a tablespoon or two of ice cold water if you think it's necessary. I try to get the dough to come together in 5-8 folds. Do your best and remember that you will get better with practice!
• Mix-ins: At this point add in any mix ins you plan to use. (If you want to add cream cheese like you can see in the photos, chop an 8 ounce block of cream cheese into 1/2 inch chunks. Coat with 1/3 to 1/2 cup sugar in a bowl, making sure all the cream cheese is coated. Carefully fold into the dough.)
• Prepare a work space with plenty of flour. I like to use a pastry cloth. Transfer the dough to the work place and use your hands to shape the dough into a 6 to 8 inch circle. I like really thick, tall scones. The thicker your circle of dough is, the taller your scones will be. If you added mix ins, your circle will be a bit larger.
• Use a sharp knife or pizza cutter to cut the circle in half. Cut each half into 3 equal triangles.
• Place on a baking sheet that has been lined with a silicone baking mat or parchment paper. Place the scones at least 3 inches apart from each other.
• Freeze for 30 minutes.*** If you don't have room in your freezer, you can put them in the fridge for 45 minutes. If you don't have room to chill a whole baking sheet, place the scones on a plate and then transfer to the baking sheet when they are frozen/cold.
• 15 minutes before the scones are done freezing, turn your oven on to 400 degrees F.
• Place the cold scones on a baking sheet if you haven't done so yet.
• Brush the top of each scone with cream. This will make the scones get nice and brown. Top each scone with coarse sugar if you like, or a bit of salt if you are doing savory scones.
• Bake: Put the scones in the oven and bake for 10 minutes at 400 degrees.
• Turn the heat down to 375 without opening the oven.**** Bake for another 8-15 minutes, until the tops are golden brown. DO NOT OVER BAKE. This is where the magic happens, so stay nearby. If you over bake your scones, they will be dry even if you did everything else right. If you are not sure, use a spatula to lift up one of the scones. If they are a nice golden brown on the bottom, they are done.
• Remove from the oven and let set up on the pan for 10-15 minutes. Transfer to a wire rack to cool completely.
• Make the glaze: in a small bowl, whisk or use an electric beater to cream 2 tablespoons of very soft butter. Add 1 and 1/2 cups powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon kosher salt, and 1 tablespoon milk. Whisk together and add more milk until you have a consistency you like. Drizzle over the tops of the scones and let harden (it usually takes 20-30 minutes.)
• Top your scones with butter and jam! They are great reheated in the microwave.
• Store scones covered on the counter for 2-4 days. They are best eaten on day 1 so that you can get those crispy edges. After storing for a while it's hard to avoid a bit of sogginess. (Starbucks solves this problem but leaving them out in the air, but then eventually the center gets dried out. So, pick your poison. Or just eat all 6 scones single handedly on day 1. No judgment here.)

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.

CINNAMON-APPLE SCONES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet.
• Sift flour, baking powder, baking soda, cinnamon, and salt into a mixing bowl and rub in butter. Add apples and 6 tablespoons brown sugar. Add 1/2 cup milk and work into a dough.
• Press into a 6- to 7-inch round on the prepared baking sheet. Brush with 1 tablespoon milk and sprinkle with remaining 1 tablespoon brown sugar. Score into 8 segments without cutting all the way through.
• Bake in the preheated oven until golden, about 1 hour.