Cream Cheese and Herb Scones

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Scones


  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup salted butter, softened to room temperature
  • 8 ounces whipped cream cheese at room temperature
  • 6.5-ounce package Boursin Cheese with Herbs at room temperature
  • 2 large eggs, beaten
  • 1 cup sour cream


  1. Preheat oven to 425 degrees F., rack in the middle position.

  2. In a mixing bowl, combine the flour, cream of tartar, baking powder, baking soda, and salt. Mix thoroughly.

  3. Mix in bits of salted butter with two forks or a piecrust blender, just as you would for piecrust dough.

  4. Mix cheeses and the beaten eggs and sour cream, thoroughly.

  5. Add the cheese, egg, and sour cream mixture to the dry ingredients. Stir the dough with a fork until everything is thoroughly combined. The resulting mixture should be roughly the consistency of cottage cheese.

  6. Use a large spoon to drop the biscuits onto an ungreased baking sheet. You can make 12 very large scones, 24 medium sized scones, or 4 to 5 dozen mini scones. (You can bake one sheet at a time with this dough—it’ll be fine in the bowl for a half-hour or so while you wait for the first batch to bake.)

  7. Bake the scones at 425 degrees F. for 14 to 16 minutes for very large scones, 12 to 14 minutes for medium-sized scones, or 8 to 10 minutes for mini scones baked in miniature cupcake tins sprayed with Pam or another nonstick cooking spray.

  8. DON’T OVERBAKE these scones. The rule of thumb here is that if they look done, they are done.

  9. Cool the scones for at least 5 minutes on the cookie sheets, and then remove them with a spatula.

  10. Serve the scones in a towel-lined basket so that they stay warm.

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