Scallion Cream Cheese Scones

published Apr 13, 2023
Scallion Cream Cheese Scones Recipe

Speckled with bits of scallions, this tender cream cheese scone has a sharp, somewhat peppery allium bite that’s perfect at tea time.

Serves6

Prep20 minutes to 30 minutes

Cook20 minutes to 25 minutes

Jump to Recipe
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Photo of scallion cream cheese scones, some cooling on rack, one on a plate. cup of tea in upper right
Credit: Stephanie Loo

When you picture a scone, you probably think of a sweet wedge studded with chocolate chips or fruit. But have you ever had a savory scone? Speckled with sliced scallions, this tender cream cheese scone has a sharp, somewhat peppery allium bite that’s perfect at tea time. You can even split one, stuff it with eggs, and call it breakfast. 

Because it’s a drop scone, there’s no complicated layer building involved; all you need to do is drop them on a tray like you would with cookie dough. It’s so low-key that you can whip up a batch of fresh scones whenever you want. 

Scallions Are Swappable 

These tangy, cream cheese-based scones call for scallions as a nod to the classic bright-eyed bagel combo. That said, every season comes with a new and exciting long-stemmed green allium and an opportunity to switch things up.

For instance, I swapped the scallions with spring onions from the farmers market and it worked incredibly well. If you prefer, you can swap in chives or ramps. 

Credit: Stephanie Loo

Tips for Making Scallion Cream Cheese Scones

  • Use a stand mixer to make the scone dough. Having to work cold butter and cream cheese into pea-sized amounts in the dough, while maintaining their cold temperature, is no easy feat. I found that the easiest way to quickly cut cold ingredients into dough — a key step needed to create tenderness and a crumbly texture — is to get out your stand mixer and outfit it with the paddle attachment. (If you don’t have a stand mixer, you can totally pull it off using just your hands and a large bowl.)
  • Chill your dough. Doing this right after dropping your scones will create a perky drop shape, while encouraging gluten relaxation — resulting in a far more tender scone.

Scallion Cream Cheese Scones Recipe

Speckled with bits of scallions, this tender cream cheese scone has a sharp, somewhat peppery allium bite that’s perfect at tea time.

Prep time 20 minutes to 30 minutes

Cook time 20 minutes to 25 minutes

Serves 6

Nutritional Info

Ingredients

  • 6

    medium scallions

  • 2 cups

    all-purpose flour

  • 4 teaspoons

    granulated sugar

  • 1 tablespoon

    baking powder

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground black pepper

  • 7 tablespoons

    cold unsalted butter, divided

  • 4 ounces

    cold cream cheese

  • 1 cup

    cold whole milk

Instructions

  1. Trim off the white parts of 6 medium scallions; cut the green parts crosswise into 1/2-inch pieces.

  2. Place 2 cups all-purpose flour, 4 teaspoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined.

  3. Cut 5 tablespoons of the cold unsalted butter and 4 ounces cold cream cheese into 1/2-inch cubes. Scatter the butter and cream cheese over the flour mixture. Mix on medium speed until the butter and cream cheese pieces become irregular pea-sized crumbs and a few pieces have flattened and incorporated into the dry mixture, about 2 minutes.

  4. Scatter the scallions over the flour mixture and mix on low speed until evenly distributed. Pour in 1 cup cold whole milk and mix on medium-low speed just until the mixture is evenly moistened.

  5. Line a baking sheet with parchment paper. Scoop out the dough in 6 portions (generous 1/3 cup each) onto the baking sheet, spacing them evenly apart. Refrigerate for at least 20 minutes or up to overnight. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F.

  6. Place remaining 2 tablespoons unsalted butter in a small microwave-safe bowl and microwave until melted, about 30 seconds to 1 minute. Generously brush the top of each scone with the butter.

  7. Bake until the tops and edges of the scones are golden-brown, 20 to 23 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or at room temperature.

Recipe Notes

Making by hand: These scones can be made without a stand mixer. Stir the dry ingredients. Add the butter and cream cheese pieces and mix with your hands or a pastry cutter. Stir in the scallions, then the milk.

Storage: Scones are best enjoyed the day they are baked. Store leftovers at room temperature in an airtight container for up to 3 days. Alternatively, place the scones in a plastic zip top bag and freeze for up to 2 months. Reheat thawed scones in a 300°F oven until warm through, 5 to 10 minutes.