Strawberry Cheesecake Scones
Strawberry Cheesecake Scones: With fresh strawberries and a generous helping of cheesecake, it’s no wonder people are going crazy for this recipe. These incredibly easy to make scones are perfect for a breakfast buffet or brunch. The BEST thing about these strawberry scones (other then the delicious flavor) is they can be made ahead of time and frozen. Now that’s a bonus every hostess loves! Who wouldn’t love having cheesecake for breakfast.♥
Different Sizes or Shapes of Scones
- FOR FULL SIZE SCONES: Form the dough into an 8 inch round. Cut into triangles.
- FOR ENGLUSH SCONES: Although there is more to an English or British Scone then just the shape in this case I’m only discussing the shape. An English scone is shaped like a biscuit. This takes the guessing out of forming a scone since the shape is already predetermined by the size of the round or biscuit cutter.
Tips and Tricks for these Easy Strawberry Cheesecake Scones
- Make sure your butter is cold. In order to have flaky scones, you need cold butter (just like making flaky pie crust or homemade biscuits).
- If you’re strawberries are super wet or juicy, pat them with a paper towel to remove the extra moisture.
- Brushing the tops of the scones with heavy cream gives the strawberry scones a nice golden brown color as they bake.
- You can omit the glaze if you want, or you could add some lemon zest to the glaze to give it a brighter flavor.
Scones freeze beautifully for last minute entertaining! Once scones are cut into the desired shape (triangle, square or round) place them (raw) on a cookie sheet lined with parchment paper. Freeze until hard (about 1 hour) Label a freezer safe zip top bag, place the frozen scones in the bag until ready to use. With this method you can bake all the scones or just a few. To bake, preheat oven according to the recipe, place frozen scones on a cookie sheet lined with parchment paper and bake (according to the recipe). I LOVE it! From freezer to oven!
HOW TO MAKE STRAWBERRY CHEESECAKE SCONES
MORE SCONE RECIPES
Strawberry Cheesecake Scones
Cheesecake for BREAKFAST!
Ingredients
For the Filling:
- 1 (8 ounce) package cream cheese, room temperature
- ½ cup granulated sugar
- 1 tablespoon lemon juice
For the Scone Dough:
- 2½ tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons COLD unsalted butter, in cubes
- 1 cup FRESH strawberries, chopped into small pieces
- 2/3 cup heavy cream (plus more for brushing)
- coarse sugar ( turbinado) for sprinkling
Instructions
For the Strawberries:
- If you’re strawberries are super wet or juicy, pat them with a paper towel to remove the extra moisture.
For the Filling:
- Add cream cheese to a medium mixing bowl, whip until light and fluffy.
- Add the sugar and lemon juice to the cream cheese; beat until smooth.
For the Scone Dough:
- Preheat oven to 400°.
- Lightly grease or line a cookie sheet with parchment paper.
- In a food processor combine the sugar, flour, baking powder, salt and butter until it is small crumbs.
- Pour crumb mixture into a medium size bowl, stir in fruit and cream.
- Stir dough until it holds together.
- Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients.
- On a heavily floured surface shape dough into a 9-inch square.
- Spread cheesecake mixture over the dough.
- Fold one edge into the center and over the filling.
- Fold the remaining edge completely over the center to complete the three-fold.
- Gently pat the dough into a 3-inch x 18-inch rectangle.
- Cut rectangle into 4 equal pieces.
- Using a spatula transfer a piece to the prepared cookie sheet, cut in half (top to bottom)
- Move one half to its position and cut half diagonally to create a triangle, separate 1-inch.
- Brush with heavy cream and sprinkle with coarse sugar.
- Bake for 15 minutes. Remove from cookie sheet and cool on a cooling rack.
Notes
For Added Flavor—Vanilla Glaze
- 1 - 1 1/2 cup powdered sugar
- 2-3 Tbsp heavy whipping cream
- 1/2 tsp vanilla extract
While the scones are cooling, whisk together powdered sugar (starting with 1 cup), heavy whipping cream (beginning with 2 Tbsp), and vanilla extract. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of heavy cream. Drizzle the glaze over the scones, and allow to set (about 5-10 minutes).
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Those look scrumptious!
OH MY these look AMAZING! I have pinned them and will definately be making them!
I love the hidden cheesecake filling. I always wondered how the filling was put into the sones:-) Thank you for sharing the great photos. I will have to try this as my scone recipe is always too sticky to roll out.
Those look so yummy. The perfect way to use some of the strawberries we just picked. Come and visit. We have a wonderful Brie panini this week.
Strawberry season is fast approaching here in MI and these will be so good with fresh picked barries! I would love it if you would share this on Tout It Tuesday. http://www.claimingourspace.com/2012/05/tout-it-tuesday-5.html
This looks so good- wish I had some right now with some tea or coffee. Pinned and marked these to try very soon!
Hi Sheryl,
I love scones, and I can’t wait to make your recipe, this is going to be fabulous! Hope you have a Very Special Week End and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Hi Sheryl,
I just made my first batch of scones and they came out beautifully! http://inherchucks.com/2012/04/20/strawberry-scones/. But your cheesecake twist takes scones to a whole new level. Can’t wait to try the recipe 🙂
I found you through sweets for saturday! Thanks for sharing 🙂
These look so delicious! We would love for you to come share this at our weekly link party and enter to win a $50 gift card to Mikarose Clothing!
http://www.sixsistersstuff.com/2012/05/strut-your-stuff-saturday-link-party_11.html
Love,
The Sisters
Question. Does the second fold meet the first fold in the middle? Or do you fold the second fold all the way over the first one?
Hi Sue, Fold the second side completely over the first fold. I changed the directions to state that. Thanks for visiting. 🙂
Can i use frozen strawberries
Sure Marilyn, Unsweetened would be best. You don’t want any added moisture and if sugar is added you’ll end up with a syrup.
Should i freeze before I bake or bake and then freeze?
Hi Andie, You can do either. I usually freeze after baking.