Flaky cream cheese scones from The Baking Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried cranberries for dried blueberries.

  • ashallen on April 05, 2022

    This ranks among my favorite scone recipes I've made to date. Rich and moist. I wouldn't have guessed they contain cream cheese from the way they taste, but their flavor is more interesting/multi-faceted than other scones I've made. I substituted chopped dark raisins for the dried blueberries - worked great and I'd do it again. To create a 9-inch dough circle, I had to pat the dough a bit thinner than the 3/4-inch thickness called for in the recipe and, like Zosia, had to work it a bit. They didn't rise a ton during baking (maybe to a scant 1 inch?) even though I "sealed" the edges as suggested in the recipe, but perhaps my baking powder had lost some of its oomph since it was from the bottom of the container.

  • Zosia on April 17, 2015

    The dough required quite a bit of handling to come together and was quite stiff when it finally did; rolling it out was easier than pressing it into shape. Surprisingly, it baked up into moist, tender and flaky scones as promised, but they were a bit too rich and sweet for me.

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