DRIED APPLE AND CREAM CHEESE SCONES
The cream cheese in these scones ensure they are always moist, while the sweet, dried apples add great flavour. If you find the dried apples difficult to dice, simply tear them into small pieces.
Provided by Jennifer
Categories Snack
Time 35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 400° F. and prepare an ungreased baking sheet by lining with parchment paper or a silpat.
- In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a fork, cut in the cream cheese and butter, until the chunks of butter are the size of peas. Stir in the dried apples.
- In a separate small bowl, whisk together the egg, vanilla and milk. Add these wet ingredients to the dry mixture and stir with a fork until the dough is evenly moistened.
- Turn the dough out onto a floured piece of parchment paper and fold the dough over onto itself several times, until it holds together. Pat the dough into a 3/4″ thick square or circle.
- Cut the dough into desired size of squares, wedges, or diamonds.
- Brush the tops lightly with milk and sprinkle with sparkling white or demerara sugar. Place the scones about 2 inches apart on the prepared baking sheet.
- Bake for 18-20 minutes, until the tops are light golden brown. Serve hot, with butter or jam.
Nutrition Facts : Calories 176 kcal, Carbohydrate 26 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 68 mg, Sugar 6 g, ServingSize 1 serving
CHEESE AND APPLE SCONES
Make and share this Cheese and Apple Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 45m
Yield 8 scones
Number Of Ingredients 9
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
I adapted this from a savory recipe because they were so good, I thought they would make a wonderful sweet scone.
Provided by MJMommy13
Categories Breads
Time 20m
Yield 16 scones
Number Of Ingredients 8
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.
Nutrition Facts : Calories 141.4, Fat 5.9, SaturatedFat 3.5, Cholesterol 17, Sodium 267.6, Carbohydrate 19.1, Fiber 0.5, Sugar 3.4, Protein 2.8
APPLE CHEDDAR SCONES
I serve these golden scones for brunch. Add a scoop of ice cream and they make a great dessert. -Jeanne Alexander, Qualicum Beach, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 253 calories, Fat 12g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 457mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
CINNAMON APPLE-CREAM CHEESE SCONES
Delight your brunch guests with Cinnamon Apple-Cream Cheese Scones. These apple-cream cheese scones have great cinnamon flavor to start your day.
Provided by My Food and Family
Categories Dairy
Time 33m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CREAM CHEESE-FILLED APPLE SCONES
Have a tasty treat in the morning with Cream Cheese-Filled Apple Scones! Graham crackers, cinnamon and pecans make these apple scones so delicious.
Provided by My Food and Family
Categories Dairy
Time 48m
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PLOUGHMAN'S SCONES
These savoury cheese scones, filled with thin slices of apple and chutney, make a delicious addition to an afternoon tea spread
Provided by Cassie Best
Categories Afternoon tea, Buffet, Lunch, Snack, Supper
Time 37m
Yield Makes 12 mini scones
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Tip the flour into a large bowl with the baking powder and a good pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles damp breadcrumbs. Add the cheese and thyme leaves, mix in, then pour in the milk. Use a cutlery knife to bring the mixture together as a soft dough - don't overwork it or the scones will be heavy.
- Tip onto your work surface, mopping up any dry crumbs with the dough. Pat into a disc about 1.5cm thick. Using a 5cm fluted cookie cutter, stamp out 12 scones (you may have to squash the scraps back together to get all 12). Place on the baking tray. Mix the remaining 1 tbsp milk with the egg yolk and brush over the top of the scones. Bake for 10-12 mins until well-risen and golden brown, then leave to cool a little on a wire rack.
- Just before serving, put the lemon juice in a bowl, cut the apple in half, remove the core, then very thinly slice into half moons. Toss the apple through the lemon juice as you go. Split the scones in half and fill each one with a couple of slices of apple, 1 tsp of chutney and a few sprigs of cress.
Nutrition Facts : Calories 150 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
LEMON CREAM CHEESE SCONES
Serve these delicious scones warm with plenty of cold butter and strawberry preserves for a tasty tea time treat!
Provided by MarieRynr
Categories Scones
Time 38m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prehaet the oven to 400*F.
- Mix the flour, 1/4 cup sugar, lemon zest, baking powder and salt in a large bowl. Cut in the butter with a pastry blender until crumbly.
- Mix the cream cheese and egg in a bowl until smooth. Add the milk gradually, stirring constantly. Stir into the flour mixture until the mixture forms a ball and leaves the side of the bowl.
- Drop by spoonfuls about 2 inches apart onto an ungreased baking sheet. Brush with lemon juice and sprinkle with sugar.
- Bake for 15 to 18 minutes or until golden brown. Remove immediately from the baking sheet and serve warm.
Nutrition Facts : Calories 272.7, Fat 12.6, SaturatedFat 7.4, Cholesterol 56.7, Sodium 279.8, Carbohydrate 34.4, Fiber 1, Sugar 6.7, Protein 5.5
CHEESE AND APPLE SCONES
Step up your scone game with the addition of Neufchatel cheese in our Cheese and Apple Scones recipe. Mixing up the savory and the sweet is a great way to start the day and get you motivated. Discover the taste sensation that is our Cheese and Apple Scones recipe as soon as possible.
Provided by My Food and Family
Categories Dairy
Time 48m
Yield 12 servings
Number Of Ingredients 10
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 Neufchatel, 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 Neufchatel 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.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
APRICOT CREAM CHEESE SCONES
The cooling weather always puts me in the mood to bake, and this is on my list of things to try. I'm drooling already!
Provided by Pinay0618
Categories Scones
Time 28m
Yield 18 scones, 18 serving(s)
Number Of Ingredients 11
Steps:
- 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'll get.
- 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 or pearl sugar.
- Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F 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.
Nutrition Facts : Calories 218.2, Fat 10.2, SaturatedFat 6.2, Cholesterol 39.6, Sodium 195.4, Carbohydrate 28, Fiber 1.1, Sugar 9.6, Protein 4
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