Cream Cheese Filled Apple Scones Recipes

APPLE CHEDDAR SCONES

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.

DRIED APPLE AND CREAM CHEESE SCONES

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.

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.

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.

ORANGE SCONE WEDGES WITH CREAM CHEESE FILLING

Steps:

• Heat oven to 400°F. In small bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
• In large bowl, mix flour, 3 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until mixture looks like fine crumbs. Stir in 1 tablespoon orange peel, whipping cream and 1 egg.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Divide dough in half. Pat or roll each half into 9-inch round, about 1/4 inch thick. Spread filling over half of each round.
• Fold each dough round in half over filling. With sharp knife, cut each half-round into 6 wedges. On ungreased cookie sheet, place wedges 1 inch apart. Brush tops with beaten egg; sprinkle with coarse sugar.
• Bake 10 to 15 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

APPLE AND CHEESE SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, whisk together flour, salt & baking powder, then rub in the butter, before stirring in the cheese.
• Peel & core the apples, then grate them coarsely, before stirring them into the flour mixture, along with the mustard, half of the beaten egg & enough apple juice to bind the mixture together into a soft dough.
• On a lightly floured surface, gently roll out (or press) the dough into a round about 3/4-inch thick, then using a 3-and-1/2-inch plain round cutter, stamp out 6 rounds, re-rolling the trimmings as necessary.
• Transfer these rounds to a baking sheet, then brush the tops with the remaining beaten egg & bake for 15-18 minutes, or until risen & golden.
• Place on a wire rack to cool, before serving warm, split in half & buttered.

CHEESE AND 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 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.

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.

LEMON CREAM CHEESE SCONES

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.