Breakfast, lunch, dinner; almost anytime is an excuse to eat these yummy scones. They are loaded with walnuts, and both the scones and frosting are made with cream cheese.

Frosted Cream Cheese Walnut Scones

Ingredients:

Dough:

3 cups all-purpose flour, plus additional for work surface

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup granulated sugar

½ cup unsalted butter, chilled, cut into small pieces

5 ounces cream cheese, chilled, cut into small pieces

1¼ cups buttermilk, chilled

1 large egg

1 cup walnuts, coarsely chopped

Cream Cheese Frosting:

3 ounces cream cheese, softened

1 cup confectioners (powdered) sugar

½ teaspoon pure vanilla extract

1 to 2 tablespoons milk (preferably whole milk)

Directions:

Dough:

1. Preheat oven to 425 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   
2. In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar; whisk together to mix.
   
   
3. With a pastry blender or two knives, cut butter and cream cheese into the flour mixture until the mixture resembles coarse crumbs.
   
   
4. In a small bowl, stir the buttermilk and egg together. Add the liquid mixture and walnuts to the flour mixture; stir just until mixed. The dough will be stiff and slightly sticky. If necessary, turn the mixture onto a lightly floured pastry mat or pastry board and knead gently until the flour is combined. Do not over-knead as this will make a tougher scone.
   
   Bake:
   
5. On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick.  Cut into wedges, squares or circles with a floured kitchen knife and place them 2 inches apart on the baking sheet. Bake 15 to 20 minutes or until the scones are lightly browned.
   

Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

6. Remove scones from baking sheets and cool on a wire cooling rack.

Cream Cheese Frosting:

7. In a small bowl, beat the cream cheese until soft. Add confectioners sugar and vanilla, beat until smooth. Add enough milk to make a good spreading consistency. Frost the scones while they are still warm.
   
   Makes 8 Scones
   
   TheBakingPan.com
   
   Recipe Adapted from The Prepared Pantry
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