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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
web site.
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.
Check out Linda's
History of English High Tea,
English High Tea Menu, and
Afternoon Tea Recipes.
More of Linda's delicious
Scone Recipes and
Bread Recipes.
Frosted Cream Cheese Walnut Scones
Recipe Type:
Scones,
Quick Bread,
Afternoon Tea and High Tea
Yields: 8 scones
Prep time: 25 min
Cook time: 15 min
Ingredients:
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)
* Learn how to make a
Buttermilk Substitution.
Preparation:
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.
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Freezing Scones
Courtesy of Debbie Anderson of
Victorian House Scones LLC.
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, place 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 the scones, simply take out as many as you want to bake and let them sit on the kitchen
counter on aluminum foil or parchment paper while you preheat the oven. They
should only be allowed to thaw as long as it takes the oven to preheat.
Once the oven is preheated, place the scones onto a fresh sheet of aluminum
paper or parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it
could easily add up to 4 to 5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).
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