Everything Cream Cheese Scones Food

EVERYTHING CREAM CHEESE SCONES

Steps:

• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Pour milk into a liquid measuring cup. Add whole egg, whisk to combine, and set aside.
• In a large bowl, w hisk flour, baking powder, sugar, and salt. Add cream cheese and butter and then, using your fingers or a pastry blender, work cream cheese and butter into the flour mixture until butter pieces are pea-size or smaller. (Cream cheese will work in more seamlessly.)
• Pour in milk-egg mixture, and then stir until mostly combined. Add 2 tablespoons chives and mix with your hands until combined. (Dough will be stiff.) Do not overmix.
• Transfer dough to a lightly floured surface and pat into an 8- by 6-inch rectangle. Cut dough into 8 rectangles (about 3- by 2-inches each). Arrange at least 2 inches apart on the lined baking sheet.
• Whisk egg white and 1 teaspoon water in a small bowl, and then brush tops of the dough rectangles with the egg white mixture. Sprinkle with everything bagel seasoning and remaining 1 tablespoon chives.
• Bake until scones are golden brown, about 20 minutes. Serve warm.

CREAM CHEESE SCONES

Steps:

• Preheat oven to 350°. Line a baking sheet with parchment paper; set aside. In a medium bowl, combine flour, baking powder, sugar, and salt. Using a pastry blender, cut in butter and cream cheese until mixture resembles coarse crumbs. Add 1 cup cream to fl our mixture, stirring until a moist dough forms. On a lightly floured surface, roll dough to 1/2- to 3/4-inch thickness. Using a 3-inch round cutter, cut as many scones as possible, rerolling scraps no more than twice. Place scones 2 inches apart on prepared baking sheet. Using a pastry brush, lightly coat scones with remaining 3 tablespoons cream. Bake for 15 minutes, or until golden brown. Let cool on baking sheet for 5 minutes. Serve warm, or remove to a wire rack to cool completely.

"EVERYTHING" CREAM CHEESE

Steps:

• Combine sesame seeds, poppy seeds, and onion with garlic flakes. Stir half the mixture into cream cheese. Smear on a plain toasted bagel, topped with extra seeds, or serve as a spread to amp up crackers.

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.

CHEDDAR AND CREAM SCONES

Steps:

• Preheat oven to 375°F. Blend flour, baking powder, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Whisk cream and egg in small bowl. With machine running, add cream mixture through feed tube. Process just until dough begins to clump together (do not overmix).
• Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.
• Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.)

CREAM SCONES

Steps:

• Preheat the oven to 450.
• Mix dry ingredients together, reserving 1 Tbsp sugar.
• Cut butter into bits and rub into dry ingredients until thoroughly blended.
• (Or pulse in food processor). Beat 2 eggs with cream, and blend into dry ingredients with a few swift strokes.
• Use only a few more strokes to add raisins.
• Turn dough onto lightly floured surface and knead 10 times; no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.
• Press the dough into a 3/4 inch rectangle and cut into 2 inch rounds with a biscuit cutter or glass.
• Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again; this recipe will produce 10-14 biscuits.
• Beat the remaining egg with 1 tablespoonful of water and brush the top of each scone; sprinkle each with a little of the remaining sugar.
• Bake 7-9 minutes, or until the scones are a beautiful golden brown.
• These keep better than biscuits, but should still be eaten the same day you make them.
• Seven Easy Additions to Cream Scones:
• --Stir one-half cup or more chopped nuts into the prepared batter.
• --Use up to fifty percent whole wheat flour.
• --Substitute fresh fruit (apples, pears, peaches), whole berries (blueberries, cranberries) or minced dried fruit (figs, apricots) for the raisins.
• --Add one teaspoonful or more of cinnamon or ginger, or a pinch of nutmeg or allspice to the dried ingredients.
• --Add one-half cup grated cheese along with the eggs and cream; reduce the sugar to one teaspoon.
• --Add minced fresh herbs to taste-dill, parsley, and chevril are especially good; reduce the sugar to one teaspoonful.
• --Add one-half cup or more of minced cooked meat along with the eggs and cream; reduce the sugar to one teaspoon.