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.

Salted Grapefruit Scones

 Winter food can get dull. Don’t get me wrong, I love a good pot pie or stew, and lord knows I could eat my weight in mashed potatoes, but after a while, I just want to eat fresh produce that isn’t a) a root vegetable, or b) kale. I love them both, but being at least three months away from really great berries and five away from a tomato that is good enough to be eaten like an apple has got me in a winter produce funk.

This happens every year though, until that wonderful, shining moment when I remember winter citrus. It’s a welcome taste of sunshine in the midst of all the wind and snow. Meyer lemons and key limes and clementines are all in season, waiting to be made into cakes and pies, or even thrown into salads! But the thing that always gets me is the grapefruit. Being from Texas, I prefer Ruby Red, but those are hard to come by in New York City. White and pink are delicious and all, but Ruby Red is just a cut above. It’s a little sweeter than other varieties, but still bitter enough to taste like grapefruit. Imagine my surprise when, after years of not seeing one Ruby Red in New York, I saw a whole box at my local green grocer. And they were on sale! Without a second thought, I grabbed two, handed over some change and ran home to make these scones. 

I love a good scone. Soft in the middle with crunchy edges, not too sweet, great with a huge cup of coffee or tea. But good scones are hard to come by at coffee shops–they can be dry and cakey throughout, with very little depth of flavor. They’re simply not worth the cash or the calories, as far as I’m concerned. But these scones? They’re soft and buttery, sweetened with just a bit of honey and sugar, dotted with juicy pieces of fresh grapefruit, and topped with sea salt both for crunch and because sea salt and grapefruit are divine together. It may sound a little odd, but the salt makes the sweetness of the grapefruit shine. It’s so, so good. 

These scones are quick and easy to whip up, and take less than an hour start-to-finish. Mix together some half-and-half and honey, and put it in the fridge to chill while you prepare the other ingredients. Use your fingers to rub the zest of one grapefruit into two tablespoons of granulated sugar until it’s well-combined and a little pasty (it’s better than it sounds). Peel that zested grapefruit and segment it, trying to avoid as much of the pith, membrane, and seeds as possible. This will keep the grapefruit from making the scones too bitter. Don’t worry too much about having perfect segments–they’ll break apart anyway when they’re mixed into the dough.

In a large mixing bowl, whisk together flour, baking powder, salt, and the zest-sugar mixture. This may look a little clumpy because of the oils in the zest, but it’ll all even out with the other ingredients. Use a pastry blender or two forks to cut in one stick of cold butter until the largest pieces are the size of small peas. Then use a silicone spatula or wooden spoon to fold in the half-and-half mixture and the segmented grapefruit. The dough will be pretty wet, but should still have some body to it. 

  Turn the dough out onto a very well-floured surface. Don’t skimp on the flour. If you do, you’ll have dough stuck to everything and probably start cursing my name, and that’s no good when there are awesome scones to be had! Flour your hands and pat the dough into a 1-inch thick disc. Use a sharp knife or bench scraper (my tool of choice) to cut the disc into eight wedges. Transfer the wedges to a parchment-lined baking sheet and bake at 425F for 18-20 minutes, until cooked-through and light golden. Then stir up a glaze with some confectioner’s sugar and the juice of a second grapefruit, drizzle it over the scones, and sprinkle with crunchy coarse sea salt! All you need is a hot cup of coffee or tea and some good company 😊

Break out of the heavy winter food rut with these Salted Grapefruit Scones! Sweet and salty, soft and buttery, they’re a wonderful way to start these cold, snowy days. 

 Salted Grapefruit Scones
makes 8 scones

3/4 cup half-and-half + more for brushing, very cold
2 tablespoons honey
2 medium Ruby Red grapefruits**, divided
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
3/4-1 cup confectioner’s sugar
coarse sea salt*, for sprinkling

Preheat oven to 425F. Line a baking sheet with parchment paper. Set a cooling rack over a piece of wax paper. Set aside.

Whisk together half-and-half and honey, and place it in the refrigerator to stay cold.

Zest one grapefruit. In a small bowl, rub together the zest and the granulated sugar. Set aside.

Peel the zested grapefruit, and segment it, removing as much of the pith and membranes as possible, as well as all of the seeds. Set aside.

In a large mixing bowl, whisk together flour, baking powder, salt, and zest-sugar mixture. Use a pastry blender or two forks to cut the butter into the flour mixture until the largest pieces are the size of small peas. Add in the half-and-half mixture and grapefruit segments and use a silicone spatula or wooden spoon to incorporate them into a wet dough, making sure to scrape the sides and bottom of the bowl.

Turn the dough out onto a very well floured surface and use floured hands to pat it into a 1-inch thick disc. Flour a sharp knife (not serrated) or bench scraper and use it to cut the dough into eight wedges. Remove wedges to prepared pan, and brush the tops with additional half-and-half. Bake for 18-20 minutes, until light golden. Let scones cool on the pan for five minutes before removing to the prepared rack.

Make the glaze. Slice the second grapefruit in half. Seed one half of the grapefruit and squeeze the juice into a small bowl. Pour confectioner’s sugar into a second small bowl and add two tablespoons of the fresh grapefruit juice. Whisk with a fork until no lumps remain, adding juice or confectioner’s sugar until the glaze is to the desired consistency. Use a fork or small squeeze bottle to drizzle the glaze over the scones. Sprinkle wet glaze with coarse sea salt. Enjoy!

Glaze will fully set after a couple of hours. Scones are best the day they are made, but may be kept in an airtight container at room temperature for up to 48 hours.

Notes:

1. My grapefruits were about the size of a large orange.
2. If you can’t find Ruby Red, white or pink grapefruits may be substituted.
3. I use Trader Joe’s Pyramid Salt.