Vanilla Bean Cream Cheese Scones
A recipe for Vanilla Bean Cream Cheese Scones! These buttery scones are filled with a layer of vanilla cream cheese and topped with a sweet vanilla glaze.
Servings 12 Scones
Ingredients
Vanilla Bean Cream Cheese:
- 8 ounces (227 grams) cream cheese softened at room temperature
- 2 tablespoons (25 grams) granulated sugar
- 1/2 teaspoon vanilla bean paste
Vanilla Bean Scones:
- 3 cups (375 grams) all purpose flour
- 1/3 cup (67 grams) granulated sugar
- 1 tablespoon (13 grams) baking powder
- 1/2 teaspoon salt
- 10 tablespoons (142 grams) unsalted butter chilled and diced
- 1 large egg
- 3/4 cup (177 milliliters) heavy cream
- 1 teaspoon vanilla bean paste
Vanilla Bean Glaze:
- 1 1/2 cups (170 grams) powdered sugar
- 1/2 teaspoon vanilla bean paste
- 2-3 tablespoons (30-44 milliliters) milk
Instructions
To make the Vanilla Bean Cream Cheese:
- In a medium bowl, beat together the cream cheese, 2 tablespoons (25 grams) sugar, and 1/2 teaspoon vanilla bean paste until light and fluffy.
- Set aside.
To make the Vanilla Bean Scones:
- Preheat oven to 375˚F (190˚C) and line 2 large, rimmed baking sheets with parchment or lightly grease.
- In a large bowl, combine the flour, 1/3 cup (67 grams) sugar, baking powder, and salt.
- Cut the butter into the flour using a dough blade, your fingers, or forks until the mixture becomes coarse and no pieces are larger than a pea.
- Mix in the egg, cream, and vanilla bean paste until just combined. Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more cream. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
- Divide the dough into 4 equal pieces.
- On a floured surface, gently press one piece of dough into a circle until it is 1/2 inch (1.25 centimeters) thick. Cover with 1/2 of the cream cheese mixture, leaving 1/4 inch (6 millimeters) clear around the edges.
- Gently top with another piece of dough and pat down just enough to seal, pressing lightly around the edges.
- Cut the dough into 6 equal slices and place them 2 inches (5 centimeters) apart on the prepared baking sheet.
- Repeat with remaining dough and cream cheese, placing them on the baking sheet to make 12 scones in all.
- Bake the scones in preheated oven until puffed and barely golden around the edges, about 15 minutes.
- Allow to cool on the baking sheet to room temperature before removing to wire rack.
To make the Vanilla Bean Glaze:
- In a medium bowl, whisk together powdered sugar, vanilla bean paste, and milk. If too runny, add more powdered sugar. If too thick, add a little milk.
- Once the scones have cooled, dip the top of each in the glaze or drizzle the glaze over the top.
- Allow to set briefly before serving.