Scones With Cream Cheese Icing
- October 13, 2021
English scones contain only a couple of teaspoons of sugar but are served with sweet toppings like jam and clotted cream.These scones take a happy middle, lightly sweetened inside, the addition of juicy, sweet strawberries, and a lightly sweetened cream cheese glaze on top.baking powder 3 tablespoons sugar ( 12g ).sugar ( ) 1/2 teaspoon salt.salt 4 tablespoons butter ( 57g ).large egg, lightly beaten 3/4 cup heavy cream ( 180g ) plus extra for brushing the tops.Add butter to processor and pulse 10 times to quickly cut in butter.Bake for 20-30 minutes in the middle of a 425 degree oven until the tops begin to turn golden brown.Notes *Cut the strawberries into large chunks. .
Gingerbread Scones with Cream Cheese Frosting
Gingerbread Scones with Cream Cheese Frosting.These gingerbread scones with cream cheese frosting will make an extra special Christmas morning breakfast or any breakfast!!They have the perfect amount of cinnamon, ginger, clove, and molasses and the cream cheese frosting makes them an indulgent breakfast treat.I have been frantically trying to finish getting ready for Christmas and it’s been a bit intense.I did, however, manage to get all the Christmas shopping finished.About these Gingerbread Scones with Cream Cheese Frosting:. .
Cream Cheese Glaze
I whipped this up easy cream cheese glaze to beautify my Carrot Cake scones, because how can one possibly have carrot cake anything without cream cheese icing or glaze?How to Make Cream Cheese Glaze.This is easy as pie, whip up the following ingredients together and then drizzle over the top.IF you are looking for more glaze recipes, try my buttery vanilla glaze or my cinnamon roll icing, those are both great recipes. .
Carrot Cake Scones With Cream Cheese Icing Recipe
Triple Pumpkin Scones with Cream Cheese Icing
Scones are the ultimate brunch treat, and these Triple Pumpkin Scones with Cream Cheese Icing are sure to be a hit.They are packed with pumpkin and drizzled with a decadent cream cheese icing that is finger licking good.They’re perfect for dishing up at home, bringing to friends’ homes, and serving up at brunch potlucks.If you don’t overbake them, they’ll be awesomely moist.These scones are packed with pure pumpkin, roasted pumpkin seeds (pepitas), and pumpkin chips.white sugar 3/4 tsp table salt.TB baking powder 2 tsp ground cinnamon.ground allspice 1/2 cup cold salted butter, cut into pieces.cold salted butter, cut into pieces 2/3 cup pumpkin flavored chips (I used Nestle).large eggs coarse sugar for sprinkling tops.cream cheese, almost melted 1 TB salted butter, melted.TB salted butter, melted 1 1/2 cups powdered sugar.TB milk 1/4 tsp pumpkin pie spice Instructions In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and spices.Place in fridge for at least 1 hr or until dough is cold enough to be workable.Divide dough in half and place each half on a separate plate.While scones are baking, make Cream Cheese Icing.Pumpkin Spice Scones with Cinnamon Drizzle — Moist, tender, and full of fall spices! .
Pumpkin Scones with Cream Cheese Glaze
Is it me or is that every year toward the end of a season you begin to feel that you have been in your current season forever!Maybe I am not that much ready for the fall as I am for the fashion season.I say November because it really isn’t until then where us northerners feel the true fall season.Anyway, fall is just around the corner and I am really getting excited and creative with creating some yummy fall treats for you to share and enjoy over a nice cozy fire or a just because it is fall! .
Lemon Blueberry (or Huckleberry Scones with Cream Cheese Glaze
Even if you're not a "scone-person," you'll love these tender Lemon Blueberry Scones with a lemony cream cheese glaze.Serve these delicious scones with a hot cup of tea, butter, or Clotted Cream and jam.Anita and Bob were preparing to head back to California for the winter.Anita divvied up the items, and I ended up with a small jug of buttermilk, a block of cream cheese, and some lemons.The ladies and I sat around Anita's kitchen table and discussed ideas for what to make with my ingredients.Early this morning, while we enjoyed a magical winter snowstorm, I developed this Lemon Blueberry Scones recipe.Before you start, place butter in the freezer for at least one hour, or until frozen solid.Using a cheese grater, grate frozen butter into the dry ingredients.Use a pastry cutter or a fork to work the butter into the dry ingredients until crumbly.Using a pastry cutter, divide the dough into 8 equal portions.Using a hand-held mixer or a food processor, mix the softened cream cheese with the wet ingredients.Drizzle the glaze over the slightly cooled scones and eat while warm.Scones are slightly sweet since they usually contain a small amount of sugar.I think the most pleasant part of biting into one of these scones is the crunch on the bottom.Resting the dough in the fridge while the oven is heating up is highly recommended.When the butter melts in the oven, it creates flaky, delicious scones.Chill the shaped scones in the fridge for 15 minutes, while the oven is heating up.If needed, add a few tablespoons on additional buttermilk to help bind the dough.Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.Stay in touch with me through social media @ Instagram, Pinterest, and Facebook.Lemon Blueberry Scones Fresh Lemon Blueberry Scones with a delicious cream cheese glaze 5 from 8 votes Print Pin Prep Time: 30 minutes Cook Time: 20 minutes Chill Time: 15 minutes Total Time: 1 hour 5 minutes Servings: 8 scones Calories: 365 kcal Author: Hilda Sterner Ingredients Scones Dry Ingredients: ▢ 2¼ cups flour.▢ 1 tablespoon lemon zest Wet Ingredients: ▢ ½ cup buttermilk (or heavy cream).▢ 1 large egg (beaten) Mix-In: ▢ ½ cup salted butter (frozen).▢ 1½ teaspoon limoncello (optional, may substitute lemon juice) Instructions Lemon Blueberry Scones Before you start, place butter in the freezer for at least one hour, or until frozen solid.Using a cheese grater, grate frozen butter into the dry ingredients.Use a pastry cutter or a fork to work the butter into the dry ingredients until crumbly.preheat the oven to 400 degrees F. Gently transfer the blueberry scones onto a parchment-covered cookie sheet .While the scones are chilling, Cream Cheese Glaze While the oven is heating, measure out the glaze ingredients: cream cheese, confectioner's sugar, half and half, limoncello (if using) and lemon juice.Using a hand-held mixer, or a food processor, mix the softened cream cheese with the wet ingredients.When the butter melts in the oven, it creates flaky, delicious scones.Chill the shaped scones in the fridge for 15 minutes, while the oven is heating up.If needed, add a few tablespoons on additional buttermilk to help bind the dough.Nutrition Serving: 1 scone | Calories: 365 kcal | Carbohydrates: 51 g | Protein: 5 g | Fat: 15 g | Saturated Fat: 9 g | Cholesterol: 61 mg | Sodium: 379 mg | Fiber: 2 g | Sugar: 29 g Tried this Recipe? .
Carrot Cake Scones with Maple Cream Cheese Glaze
These subtly spiced Carrot Cake Scones topped with maple cream cheese glaze are perfect for a Spring or Easter breakfast or brunch spread!It always seems that within a week of the weather warming, and April quickly approaching, carrot cake takes over the internet.I can’t even really describe why I love it so much, but the combination of the subtle warm spices and sweet carrot win me over every time.I’m pretty sure raisins have caused more controversy in the the culinary world than foie gras.This recipe comes together in very little time, particularly if you use a large food processor, which I have to say, is my favorite method for making scones.Since these scones have the addition of freshly grated carrot, which incorporates more moisture into the dough, it’s worth noting that they are slightly more cake-like in texture than a traditional butter and cream based scone; however, they are just as tasty!The ridiculously over-the-top cream cheese glaze sweetened with real deal, Grade B (the best!).It’s thick, slightly tangy, and has a noticeable maple syrup flavor that complements the walnut-studded scones perfectly.Unlike carrot cake, which can often be too heavy or overpowered by too much frosting, these scones have just the right level of sweetness that makes them suitable for breakfast, brunch, post-lunch snack, or tea time! .