Ingredients
Scones
- 2 cups (256g) spooned and leveled all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 2/3 cup (155g) heavy whipping cream, cold (+ 2 tbsp for topping)
- 1 large egg, cold
- 1 tsp vanilla bean paste
- 1/2 cup (112g) unsalted butter, cold and cubed
Crumble
- 1/4 cup (32g) all-purpose flour
- 3 tbsp packed light brown sugar
- 1 tsp cinnamon
- 2 tbsp unsalted butter, cold and cubed
Cream Cheese Filling
- 6 ounces full fat cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1/2 tsp cornstarch
Instructions
- Prepare the Scone Dough: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined. In a separate measuring cup, beat together the cold heavy cream, egg, and vanilla bean paste. Refrigerate this mixture while you prepare the dry ingredients.
- Incorporate Butter: Dice the cold unsalted butter into small cubes. Add the butter to the dry ingredients and use your hands to mash and work it in until the mixture has uniform, pea-sized lumps, ensuring a crumbly texture.
- Combine Wet and Dry Ingredients: Stir the chilled heavy cream mixture into the dry ingredients until loosely combined, taking care not to overmix to keep the dough tender.
- Shape the Dough: Turn the dough out onto a large sheet of parchment paper. Fold and pat it together gently with your hands into a uniform rectangle approximately 6 by 10 inches and about 1 inch thick. Cut this rectangle into 8 equal squares, then mold each into a tall, round shape. Press your thumb into the center of each scone to create a divot and slightly flatten them, forming a nest-like shape. Transfer the shaped scones to a plate or tray and freeze for 30 minutes.
- Make the Crumble Topping: While the scones freeze, combine the flour, brown sugar, and cinnamon in a medium bowl. Add the cold cubed butter and use your hands to work it into the dry ingredients until the mixture is evenly moistened with a fine crumb texture. It should hold together when squeezed. Refrigerate the crumble topping.
- Prepare the Cream Cheese Filling: In a medium bowl, mash together the softened cream cheese, granulated sugar, and cornstarch with a fork until smooth. Set aside.
- Preheat Oven and Assemble: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. Remove the scones from the freezer and arrange them on the baking sheet spaced about 2 inches apart. Lightly brush the tops of each scone with the remaining 1 tablespoon of heavy cream, then dip the tops into the crumble mixture. Spoon about 2 tablespoons of the cream cheese filling into the divot in each scone, then generously sprinkle the remaining crumble on top.
- Bake: Bake the scones in the preheated oven for 20 to 22 minutes, or until the edges are golden and the scones have puffed up nicely. Remove from oven and let cool on the pan for a few minutes.
- Cool and Serve: Transfer the crumb cake muffin tops to a wire rack and allow them to cool until barely warm, approximately 20 minutes. Enjoy immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- Ensure the butter and heavy cream are very cold to achieve the desired crumbly texture in the scones and crumble topping.
- Do not overmix the dough to prevent tough scones; mix just until combined.
- The divot in the center of each scone allows for the cream cheese filling to stay in place during baking.
- For best texture, freeze the shaped scones before baking to help them hold their shape and create a tender crumb.
- Store the muffin tops in an airtight container at room temperature—they are best enjoyed within 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
