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Baking recipe · from the recipe book

Cream Cheese and Chive Cream Scones

Tender, rich wedges with tangy pockets of cream cheese, fresh oniony green onion tops standing in for chives, and a glossy golden crust.

Cream Cheese and Chive Cream Scones

Ingredients

  • 3 cups360 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • 2 tsp8 gGranulated sugar
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup85 gUnsalted buttercold, cut into small cubes
  • ½ cup115 gCream cheesecold, cut into small pieces
  • 2½ medium40 gGreen onionsgreen tops only, thinly sliced like chives
  • ¾ cup (180 ml)200 gHeavy creamcold, divided
  • 1 large50 gEggscold

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Prepare first: cube the cold butter and the cold cream cheese and keep them in the fridge, and slice the green onion tops thinly so they fold in like chives.
  3. In a large bowl, whisk together the flour, baking powder, sugar, salt and black pepper.
  4. Add the cold butter and cut it in with a pastry cutter or your fingertips until the largest pieces are pea-sized.
  5. Add the cold cream cheese and toss so the pieces stay in small chunks, then fold in the green onion.
  6. Divide the heavy cream: measure about nine-tenths of the heavy cream into a small bowl for the dough and set the remaining tenth of the heavy cream aside for brushing. Whisk the egg into the dough portion of heavy cream.
  7. Pour the egg and heavy cream mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
  8. Turn the dough onto a lightly floured counter, knead gently 3 or 4 times, and divide it in half. Pat each half into a 7-inch (18 cm) round about 3/4 inch (2 cm) thick.
  9. Cut each round into 6 wedges and set the 12 wedges on the baking sheet about 2 inches apart. Chill them for 10 minutes while the oven finishes heating.
  10. Brush the tops with the reserved tenth of the heavy cream.
  11. Bake 16 to 18 minutes, until the tops are deep golden and a toothpick in the center of a scone comes out clean.
  12. Cool the scones on a rack for at least 10 minutes before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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