Author Notes
It’s like the buttery, flaky and richer sister of a bagel. I also recommend eating this everything cream cheese scone for breakfast, split in two with more cream cheese and a few slices of lox. Maybe with a poached egg on top too? —stephanie⎜pinotte food blog
Ingredients
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3 cups
(390 g) all-purpose flour
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1/2 cup
1 tbsp (75 g) rye flour
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1 tablespoon
1 tsp baking powder
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1 1/2 teaspoons
kosher salt
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3/4 cup
(170 g) very cold unsalted butter, cut in cubes of roughly 1 cm
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3/4 cup
(170 g) very cold full fat cream cheese
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1 cup
2 tbsp cold buttermilk (or milk)
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1 tablespoon
maple syrup or granulated sugar
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5 tablespoons
store-bought or homemade everything bagel spice
Directions
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In a big bowl, whisk together both flours, baking powder, salt and chives. Add the cubes of cold butter and crumble the cream cheese into the bowl. With a pastry cutter or your fingertips, break the pieces of butter and cream cheese in the flour until the mixture has a sandy texture and the pieces of butter are about pea size.
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Add the cold buttermilk and maple syrup. Mix everything lightly with a spoon to disperse the liquid. The texture will still be quite dry. Dump all of this on a clean floured surface. Knead the dough by hand and fold it following the technique on this Bon Appetit video until it holds together. Avoid handling the dough for too long as you want to keep it cold. Shape the dough into a square that’s about one inch thick. Cut into 9 squares.
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Place the unbaked scones on a baking sheet lined with parchment paper and chill in the freezer for at least 2 hours.
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Preheat the oven to 350ºF. Lay the frozen scones on a baking sheet lined with parchment paper. In a small bowl, whisk the egg and brush the scones with it. Drizzle a generous amount of everything spice over the top of the scones. Bake them immediately until nicely golden, approximately 35-40 minutes. The scones are best eaten the day of.
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You can wrap the scones you haven’t baked in plastic wrap for up to 3 months in the freezer. Bake straight from the freezer.
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