Spiced Cream Cheese Scones

Spiced Cream Cheese Scones

These Spiced Cream Cheese Scones are perfect for the holiday season.

Spiced Cream Cheese Scones
Makes 18
  • 2 cups bread flour
  • ¼ cup cake flour
  • ½ cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon, divided
  • ½ teaspoon ground cloves, divided
  • ½ teaspoon ground allspice, divided
  • ½ teaspoon ground nutmeg, divided
  • ½ teaspoon ground ginger, divided
  • 4 tablespoons cold unsalted butter, cubed
  • 4 ounces cold cream cheese, cubed
  • 1 cup plus 2 tablespoons cold heavy whipping cream, divided
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together flours, sugar, baking powder, salt, ¼ teaspoon cinnamon, ¼ teaspoon cloves, ¼ teaspoon allspice, ¼ teaspoon nutmeg, and ¼ teaspoon ginger. Using a pastry blender or 2 forks, cut in butter and cream cheese until mixture resembles coarse crumbs.
  3. Add 1 cup cream to flour mixture, stirring until mixture is evenly moist.
  4. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface, and gently knead 5 to 7 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2-inch fluted round cutter, cut 18 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets.
  6. In a small bowl, whisk together remaining 2 tablespoons cream and remaining ¼ teaspoon cinnamon, remaining ¼ teaspoon cloves, remaining ¼ teaspoon allspice, remaining ¼ teaspoon nutmeg, and remaining ¼ teaspoon ginger. Brush tops of scones with cream mixture.
  7. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 12 to 15 minutes. Serve warm.
Recommended Condiments: Clotted Cream, Orange-Cranberry Marmalade


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