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Apple Cream Cheese Scones


3 1/4 c. Clabber Girl Baking Mix (recipe available in recipe box)
1/2 c. granulated sugar
8 oz. package cream cheese
1/2 c. butter (1 stick, cold)
1 c. diced Granny Smith apples
1 large egg
2 tsp. vanilla
1/4 c. milk
Sparkling white sugar (for topping)


Preheat oven to 425 degrees F. Whisk together Clabber Girl Baking Mix and sugar. Using a pastry blender or fork; cut in the cream cheese and butter until the mixture resembles coarse cornmeal. Stir in the apples. In a separate bowl; whisk together the egg, vanilla, and milk. Combine the liquid and dry ingredients and stir only until the dough stays together; do not over mix.

Turn the dough out onto a floured work surface and fold it over several times (until it holds together). Pat the dough into a 1/2-inch thick rectangle. Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Dough can also be cut into squares or diamonds.

Brush the tops lightly with the milk and sprinkle with sparkling white or pearl sugar. Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake for 12 to 15 minutes or until scones are a light, golden brown.

Remove from oven and serve hot.

Revised 10/14.