Frosted Cream Cheese Walnut Scones
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.
Recipe type: Dessert | Scones
Pan: One Large Baking Sheet Pan Prep: Ungreased or Parchment Lined Oven Temp: 425° Yield: 8 Scones Storage: Tightly Wrapped, Room Temperature or Refrigerate
- 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)
Preheat oven to 425 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar; whisk together to mix.
- With a pastry blender or two knives, cut butter and cream cheese into the flour mixture until the mixture resembles coarse crumbs.
- 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: 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. Tip: 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.
- Remove scones from baking sheets and cool on a wire cooling rack.
Cream Cheese Frosting:
- 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.
Recipe Adapted from The Prepared Pantry