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Raspberry Cream Cheese Scones

Soft, flaky scones filled with raspberries and apricots, blending cream cheese for a tender crumb.

  • Total Time: 37 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup cream cheese, softened
  • 1/2 cup raspberries (fresh or frozen)
  • 1/2 cup apricots, chopped
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix flour, sugar, baking powder, and salt in a large bowl.
  3. Cut in cold butter until the mixture resembles coarse crumbs.
  4. Stir in cream cheese until integrated.
  5. Fold in raspberries and apricots gently.
  6. Combine milk and vanilla in a small bowl; add to the flour mixture until just combined.
  7. Turn the dough onto a floured surface and knead gently.
  8. Pat into a circle about 1 inch thick, then cut into wedges.
  9. Place on the prepared baking sheet.
  10. Bake for 20-22 minutes or until golden brown.
  11. Allow to cool slightly before serving.

Notes

Store cooled scones in an airtight container for up to 3 days at room temperature. Freeze for longer storage.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 scone
  • Calories: 210
  • Sugar: 6g
  • Sodium: 220mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: scones, raspberry, cream cheese, breakfast, baking, easy recipe