Frosted Cream Cheese Walnut Scones, Scone Recipe, Tea Party Recipe, Quick Bread Recipe

This wonderful scone recipe and photo were shared with me by my sister, Carol Arroyo, and her website called The Baking Pan. Recipe was adapted from The Prepared Pantry.

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

3 cups all-purpose flour, plus additional for work surface
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, chilled, cut into small pieces
5 ounces cream cheese, chilled, cut into small pieces
1 1/4 cups buttermilk, chilled
1 large egg
1 cup walnuts, coarsely chopped
Cream Cheese Frosting (see recipe below)

Preheat oven to 425 degrees F. Baking sheets may be ungreased, or lined with parchment paper.

In a large 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 board and knead gently until the flour is combined. Do not over-knead as this will make a tougher scone.

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 knife and place them 2 inches apart on the baking sheet.

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.

Bake 15 to 20 minutes or until the scones are lightly browned. Remove scones from baking sheets and cool on wire racks.

Makes 8 scones.

Cream Cheese Frosting:
3 ounces cream cheese, softened
1 cup confectioners (powdered) sugar
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons milk

In a small bowl, beat the cream cheese until soft. Add confectioners sugar and vanilla extract; beat until smooth. Add enough milk to make a good spreading consistency. Frost the scones while they are still warm.

Freezing Scones

Freezing baked scones: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Freezing unbaked scones: When the dough is made and patted into circles or cut into 8 wedges/circle, put on a cookie sheet and place, uncovered in the freezer. It will take about an hour for the dough to freeze firm. Once the dough is firm, put frozen scones into a zip-lock bag and return them to the freezer. When you are ready to bake, simply take out as many as you want, and let them sit on the kitchen counter on a piece of foil or parchment paper while you preheat the oven. They should only be allowed to thaw only as long as it takes the oven to preheat. Once the oven is preheated, put the scones onto a fresh sheet of parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it could easily add up to 4-5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).