Vanilla Bean Cream Cheese Mini-Scones

Vanilla Bean Cream Cheese Mini-SconesOver the weekend, I posted a picture of my Meyer Lemon Cream Cheese Scones to my social media. I guess y’all had forgotten about them because I got all sorts of kind responses, the most enthusiastic of which was in-person, hilarious, and completely unprintable (unless I want to change the tone of this entire website).

Vanilla Bean Cream Cheese Mini-SconesAnd so, I’m bringing you more scones today—my first since that meyer lemon version last year. I can’t believe I’ve gone that long without a new variation!

Vanilla Bean Cream Cheese Mini-SconesThese are made with cream cheese too, but also vanilla bean. My dear friend, David, *gave* me a package of vanilla beans on New Year’s Day and I’ve been dreaming up uses for them ever since.

Vanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesIn case you are wondering, giving me a surprise package of vanilla beans is a very good way to become my favorite person 🙂

Vanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesBut back to the scones. I made them miniature—small food just tastes better, amiright?!

Vanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesEach mini-scone is about half the size of a traditional scone. That means you can have two, right?

Vanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesI’d be lying if I said I have never eyed the Petit Vanilla Bean Scones at Starbucks. They are adorable, but they are sort of dry and spongy and absolutely not worth the calories.

Vanilla Bean Cream Cheese Mini-SconesVanilla Bean Cream Cheese Mini-SconesThese Vanilla Bean Cream Cheese Mini-Scones are nothing like that mass-produced version though—they’re worth all the calories. All of them.

Vanilla Bean Cream Cheese Mini-SconesThey’re super tender from the combination of butter, cream cheese, and heavy cream, and the edges are crumbly and nubbly and totally delightful.

That’s to say nothing of their huge vanilla flavor, which comes from a combination of vanilla bean and vanilla extract. I love the little black flecks of vanilla bean all over the place ❤

Vanilla Bean Cream Cheese Mini-SconesAnd the thick, luxurious glaze. Be still my vanilla-loving heart.

Vanilla Bean Cream Cheese Mini-SconesYep. I’d say these were worth the wait.Vanilla Bean Cream Cheese Mini-Scones

Vanilla Bean Cream Cheese Mini-Scones
makes 16 mini-scones

3/4 cup heavy cream + more for brushing, very cold
1/2 scraped vanilla bean
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces
4 ounces (1/2 brick) full-fat brick-style cream cheese, very cold, cut into pieces

Glaze:
1 1/2 cups confectioner’s sugar
pinch of Kosher or sea salt
1/2 scraped vanilla bean
1 teaspoon pure vanilla extract
5-6 tablespoons heavy cream

Place oven rack at the center position. Preheat oven to 425F. Line a sheet pan with parchment. Set aside.

In a liquid measuring cup, use a fork to whisk together heavy cream, vanilla bean, and vanilla extract. Refrigerate while you prepare the rest of the ingredients.

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cream cheese. Use a pastry blender or two forks to cut them into the dry ingredients until the largest pieces are the size of peas. Fold in heavy cream mixture. The dough should clump when pinched together.

Flour a surface and your fingertips. Turn dough onto the surface and divide it into two equal pieces. Pat each into a 1-inch thick circle. Use a large, sharp chef’s knife to slice each circle into 8 wedges. Place scones at least 1 1/2 inches apart on prepared pan. Brush tops with heavy cream. Bake for 7 minutes. Rotate pan back-to-front and bake an additional 3-4 minutes, until just turning golden at the edges. Let scones cool in the pan on a rack while you make the glaze.

Combine confectioner’s sugar, salt, vanilla bean, vanilla extract, and 5 tablespoons heavy cream. Use a fork to whisk ingredients together until smooth. For a thinner glaze, add 1 tablespoon more cream.

Move cooled scones to a rack set over wax paper. Dip scones in glaze and set back on the rack. Glaze will set after about 20 minutes.

Scones are best served the day they are made, but will keep in an airtight container at room temperature for up to 48 hours.

Vanilla Bean Cream Cheese Mini-Scones

Meyer Lemon Cream Cheese Scones

Meyer Lemon Cream Cheese SconesHello!

It’s been a crazy week around here. I’ve been preparing for a couple of catering gigs and the end of the month cake rush. In all the planning, this blog has been put on the back burner, but I’m here today with some spectacular Meyer Lemon Cream Cheese Scones.Meyer Lemon Cream Cheese Scones

Why are these little scones so great?

1. Well, first of all, they are full of Meyer lemon flavor. This seasonal fruit tastes like a combination of lemon and orange. Oh my word. So good. I buy mine at Trader Joe’s, but they are all over the place this time of year. I am planning to cook with them constantly before they disappear from shelves!

2. Cream cheese, y’all. Where my other scones are made with all butter, cream cheese steals the show here just like it does in my favorite pie dough. Its flavor in the finished scones is pretty mild, but the texture is just…incredible. These are the best scones I’ve ever made by a long shot. They’re crispy on the edges and insanely soft in the centers. I’m going to have a hard time making scones without cream cheese ever again.Meyer Lemon Cream Cheese Scones

3. Another magic ingredient? Heavy cream. Plenty of bakers use heavy cream in their scones, but I almost always go for half-and-half. My old standby would definitely work here, but the extra fat in heavy cream helps the middles of these scones to be super tender. It definitely makes these a little heavier than your average scone, but the texture it brings is worth the extra calories.

4. The glaze. I’ll eat scones no matter how they’re adorned, but I am positively in love with this easy two ingredient glaze. The scones themselves are flavored with Meyer lemon zest, while the glaze is made with the juice. Just whisk it into some confectioner’s sugar and drizzle it all over the warm scones.Meyer Lemon Cream Cheese Scones

I could write more, but I don’t think there’s a need. Run to the market this afternoon, pick up some Meyer lemons, and make some seriously good scones tomorrow morning. Enjoy your weekend!Meyer Lemon Cream Cheese Scones

Meyer Lemon Cream Cheese Scones
makes 8 scones 

zest of 1 Meyer lemon
1/4 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces
4 ounces (1/2 brick) full-fat brick-style cream cheese, very cold, cut into pieces
3/4 cup heavy cream + more for brushing, very cold

Glaze:
1 cup confectioner’s sugar
3-4 tablespoons fresh Meyer lemon juice

Note: Scone ingredients and dough need to remain cold at all times in order to bake up tender and flaky. If anything becomes room temperature or sticky prior to baking, chill for at least 15 minutes before proceeding as written.

Place oven racks at the top and bottom positions. Preheat oven to 425F. Line a sheet pan with parchment. Set aside.

In a large mixing bowl, combine sugar and Meyer lemon zest. Use your fingertips to rub the zest into the sugar. Whisk in flour, baking powder, and salt. Add cold butter and cream cheese. Use a pastry blender or two forks to cut them into the dry ingredients until the largest pieces are the size of peas. Fold in heavy cream. The dough should clump when pinched together.

Flour a surface and your fingertips. Turn dough onto the surface and pat into a 1-inch thick circle. Use a large, sharp chef’s knife to slice the circle into 8 wedges. Place scones at least 2 inches apart on prepared pan. Brush with heavy cream. Bake on the bottom rack for 7 minutes. Move pan to the top rack and bake an additional 8 minutes. Let scones cool in the pan on a rack while you make the glaze.

Combine confectioner’s sugar and 3 tablespoons Meyer lemon juice in a small bowl. Use a fork to whisk them together until smooth. For a thinner glaze, add 1 tablespoon more juice. Drizzle glaze over scones. Glaze will set after about 20 minutes.

Scones are best served the day they are made, but will keep in an airtight container at room temperature for up to 48 hours.

Pumpkin Scones

Pumpkin SconesI know, I know. More pumpkin. Some people love it, some hate it, and others, like me, are right in the middle. I definitely like pumpkin, but I do not need every single thing I eat in the autumn to be brimming with pumpkin pie spice. You wouldn’t know that based on the number of pumpkin recipes on this site, but it’s true.

These Pumpkin Scones though. Y’all, I could eat one of these everyday from now until Thanksgiving and not grow tired of them. They’re nubbly-edged, soft in the middles, and drizzled with a delectable pumpkin spice glaze. Oh my goodness.

Pumpkin SconesThe great thing about homemade scones is that they are ridiculously easy and very impressive. I’m telling you, when people come over and you offer them a warm homemade scone, they look at you like you’re Ina Garten. What they don’t know is that they took all of 35 minutes to make and almost no actual effort.

Pumpkin SconesPumpkin Scones come together just as easily as buttermilk biscuits. Mix together some dry ingredients and pie spices, cut in some cold butter, and stir in a mixture of milk and pumpkin purée. Turn your dough onto a floured surface, pat it into a disk, slice it into wedges, and bake for 18 minutes. Make a quick little glaze while the scones are cooling and drizzle it over the tops. That’s it!

If you’re looking for an easy Thanksgiving weekend breakfast, these Pumpkin Scones are just the ticket! But of course, they’re just as good any other fall morning 🍁🍂Pumpkin Scones

Pumpkin Scones
makes 8 scones

1/2 cup half-and-half + more for brushing, very cold
1/2 cup pure pumpkin purée
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, very cold, cubed

Glaze:
1 cup confectioner’s sugar
1/2 teaspoon pumpkin pie spice
pinch of Kosher or sea salt
1/2 teaspoon vanilla
2 tablespoons half-and-half

Move an oven rack to the center position. Preheat oven to 400F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Combine 1/2 cup half-and-half and pumpkin purée in a liquid measuring cup. Refrigerate until needed.

In a large mixing bowl, whisk together flour, sugar, pumpkin pie spice, cinnamon, baking powder, and salt. Use a pastry blender or two forks to cut cold butter into flour mixture until the largest pieces are the size of small peas. Pour in milk-pumpkin mixture and fold together with a wooden spoon until a shaggy dough forms.

Turn dough onto a floured surface. Pat into a 1-inch thick disc. Use a large, sharp knife (not serrated) to cut dough into 8 wedges. Transfer scones to prepared pan and brush with additional cream. Bake scones 16-18 minutes, until golden and cooked through. Let cool on the pan for 10 minutes.

Make the glaze. In a small bowl, use a fork to whisk together confectioner’s sugar, pumpkin pie spice, and salt. Whisk in vanilla and half-and-half. Drizzle glaze over the scones. Glaze will set after 20 minutes.

Scones are best the day they are made, but may be kept in an airtight container at room temperature for up to 48 hours.

Parmesan & Prosciutto Scones

Parmesan & Prosciutto SconesLet me start off by saying thank you for the enthusiastic reaction to On Weight Loss & Eating Habits. It was far beyond my wildest expectations! Thanks to all who liked, shared, commented, and gave feedback. That post is now far-and-away the most popular on this site.

And now, let’s talk about scones. I love a good scone. Soft, buttery centers and crunchy, nubbly edges? Sign me up.

Parmesan & Prosciutto SconesThere are already three scone recipes on this site: a Blackberry Lime recipe that would be a great way to use all those delicious summer berries, a Salted Grapefruit variety that’s perfect for fall and winter, and a Gingerbread version that you should definitely plan to make over the holidays. But today, I’m delving into the savory side of things with these fantastic Parmesan & Prosciutto Scones.

This recipe is inspired by some scones I had at Darwin’s, a small chain of coffee shops in Cambridge, Massachusetts. Two weeks ago, when my parents and I were helping my little sister move into her new apartment, one of my jobs was to keep everyone caffeinated. I popped into Darwin’s many times for large iced coffees and sustenance. Aside from trying many of their breakfast sandwiches (all fantastic, by the way), on the morning that we went insane and decided to paint my sister’s room, I picked up three Parmesan & Prosciutto scones. Cheesy and full of salty prosciutto, they were just what we needed to keep us from collapsing.

Parmesan & Prosciutto SconesParmesan & Prosciutto SconesBut, being a baker, I had to nitpick. The scones were certainly good, but far too salty. They needed a little sweetness to balance out all of the cheese and ham. I decided right then and there that I would make them myself with a few adjustments, and two weeks later, here they are.

Parmesan & Prosciutto SconesParmesan & Prosciutto SconesAnd oh, are they ever good. They’re super buttery, full of Parmesan and bits of salty prosciutto, and have a little bite from freshly ground black pepper. A couple of tablespoons of honey round out the flavor, keeping everything savory, but not too salty. These scones are just right.

My Parmesan & Prosciutto Scones are better than those that inspired them, if I do say so myself. They’re perfect for a weekend breakfast, or topping with thick slices of tomato for the best tomato sandwich of your life.Parmesan & Prosciutto SconesParmesan & Prosciutto SconesParmesan & Prosciutto Scones
makes 8 scones

2/3 cup whole milk + more for brushing, very cold
2 tablespoons honey
1/2 teaspoon prepared Dijon mustard
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
1 teaspoon freshly-ground black pepper
1 cup freshly-grated Parmesan cheese
4-ounces prosciutto, sliced into 1/4-inch pieces
1/2 cup (1 stick) unsalted butter, very cold, cut into pieces

For Topping:
3 tablespoons whole milk
1/2 teaspoon honey
1/4 cup freshly-grated Parmesan cheese, plus more for after baking (optional)

Preheat oven to 425F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Make the scones. Pour whole milk into a measuring cup. Whisk in honey and mustard. Chill while you prepare the other ingredients.

In a large mixing bowl, whisk together flour, baking powder, salt, and black pepper. Stir in Parmesan cheese and prosciutto, using your fingers to separate any pieces that are stuck together. Use a pastry blender to cut in cold butter until the largest pieces are the size of small peas. Stir in milk mixture with a silicone spatula or wooden spoon until a shaggy dough forms.
Turn dough out onto a floured surface. Use your fingertips to shape dough into a 1-inch thick circle. Slice into eight wedges with a large chef’s knife. Remove cut scones to prepared baking sheet.

Top the scones. In a small bowl, whisk together milk and honey. Brush the mixture over the tops of the cut scones. Sprinkle with Parmesan cheese. Bake scones for 13-15 minutes, moving the pan from the top to the bottom rack at the 7 minute mark. Sprinkle scones with more cheese after baking, if desired. Let scones cool on the pan for ten minutes before serving.

Scones are best the day they are made, but will keep in an airtight container in the refrigerator for up to two days.

Blackberry Lime Scones

 The calendar may say it’s May, but we New Yorkers are still in coats. After a few glorious warm days, wind and rain have returned with a vengeance. Being from a place where the only seasons are summer and Christmas, I wait all year to be able to wear shorts and sandals and go to picnics in the park. Unfortunately, I’ll probably have to wait another month to spend all my time outside.

But it is starting to feel like summer in one part of New York: my kitchen. The green markets are full of berries and rhubarb, and I just can’t get enough! I can’t wait for sour cherries to hit the stands, but until then, I’m going to eat Blackberry Lime Scones with my black iced coffees and daydream about going the beach. 

These buttery, lime-scented scones are bursting with blackberries. Literally. Each one is studded with sweet, juicy fresh blackberries that burst when you take a bite. <–Yum!

The outsides are golden brown and just the slightest bit crunchy, while the insides are super soft and moist. Oh, and they’re drizzled with an easy lime glaze that brings these already fantastic little breakfast treats over the top! 

 Blackberry Lime Scones can be on your table in under an hour, which means they’re perfect for a casual Mothers’ Day breakfast. The dough takes just ten minutes to come together, and the scones only need to bake for 15 minutes or so. 

Let them cool just a few minutes while you whisk together the lime glaze. Drizzle that over the golden brown tops, and let it set for ten minutes. All that’s left to do is grab your favorite iced coffee and dig in! 

 Blackberry Lime Scones
makes 8 scones

2/3 cup half-and-half + more for brushing, very cold
2 tablespoons honey
zest of 1 lime
2 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, very cold, cut into pieces
6 ounces fresh blackberries

Glaze:
1/2-3/4 cup confectioner’s sugar
pinch of Kosher or sea salt
1-2 tablespoons fresh lime juice (about one lime)

Preheat oven to 425F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

In a liquid measuring cup, stir together half-and-half and honey. Refrigerate to keep cold.

In a small bowl, combine lime zest and sugar. Use clean fingertips to rub the zest into the sugar until combined.

In a large mixing bowl, whisk together flour, lime-sugar, baking powder, and salt. Use a pastry blender (or two forks) to cut in cold butter until the largest chunks are the size of small peas. Use a silicone spatula or wooden spoon to stir in milk-honey mixture and blackberries until a shaggy dough forms.

Turn dough onto a well-floured surface and form into a 1-inch thick circle. Cut circle in eight wedges. Transfer the wedges to prepared pan, setting them at least 1.5 inches apart. Brush the tops with additional half-and-half. Bake 15-18 minutes, until golden. Let cool ten minutes.

Make the glaze. In a small bowl, combine confectioner’s sugar and salt. Whisk in lime juice until a thin icing forms. Add more confectioner’s sugar or lime juice to alter consistency. Drizzle glaze over warm scones. Glaze will set after ten minutes.

Scones are best the day they are made, but will keep in an airtight container at room temperature for up to 48 hours.