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Orange Scones with Cream Cheese Filling

 Orange Scones with Cream Cheese Filling
I love making these for company. The orange peel imparts a pleasant touch and the cream cheese filling in the moist scones is a delightful surprise.—Cara Langer, Overland Park, Kansas
12 ServingsPrep: 35 min. Bake: 15 min.


  • 6 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 tablespoon grated orange peel
  • 1-3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter
  • 1/3 cup heavy whipping cream
  • 1 egg
  • 1 tablespoon grated orange peel
  • 1 egg
  • 1 teaspoon water
  • 2 tablespoons coarse sugar


  • For filling, in a small bowl, combine all ingredients; set aside.
  • For scones, in a large bowl, combine the flour, sugar, baking powder
  • and salt. Cut in butter until mixture resembles coarse crumbs. Whisk
  • cream, egg and orange peel; stir into crumb mixture just until

2 of 2

Orange Scones with Cream Cheese Filling (continued)

Directions (continued)

  • moistened. Turn onto a floured surface; knead 10 times.
  • Divide dough in half. On an ungreased baking sheet, pat each half
  • into a 9-in. circle. On one half of each circle, spread half of the
  • filling to within 1/4 in. of edges. Fold dough over filling; pinch
  • edges to seal.
  • For topping, beat egg and water; brush over scones. Sprinkle with
  • sugar. Bake at 400° for 13-18 minutes or until golden brown. Cut
  • each into six wedges; serve warm. Refrigerate leftovers. Yield: 1
  • dozen.
Nutritional Facts: 1 scone equals 234 calories, 14 g fat (8 g saturated fat), 62 mg cholesterol, 208 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.