Flaky Cream Cheese Scones: Rose’s Scone Toppers


Preparation info

  • Difficulty


  • Makes


    3 by 2 inch toppers

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


Make the Dough

Make the dough as it appears in recipe. After lightly kneading the finished dough, divide the dough in half, about 14.8 ounces/420 grams each. Shape each half into a 5 by 4 by ½ inch high rectangle.

Press in any loose berries. Wrap each piece of dough in plastic wrap and set it on a baking sheet. Refrigerate for 10 minutes.

Shape the Scone toppers

Set 1 piece of dough on a lightly floured counter. Lightly flour the dough and cover it with plastic wrap. Roll the dough into a 12 by 6 by ¼ inch high rectangle, using a bench scraper butted up against the sides to make the rectangle even.

With a sharp knife, cut the dough into twelve 3 by 2 inch rectangles. Place them, 1 inch apart, on the prepared baking sheet. For the highest rise, but slightly less flakiness, press lightly against the sides of the dough to seal them slightly.

Bake the Scone toppers

Bake for 6 minutes. For even baking, rotate the sheet halfway around. Continue baking for 6 to 9 minutes, or until lightly browned. (An instant-read thermometer should read 205° to 212°F/96° to 100°C.) For crispier scones, allow the toppers to bake until they are a deeper brown.

While the scones are baking, shape the dough for the next batch.

Cool the Scone Toppers

Let the scone toppers cool on the sheet on a wire rack for 10 minutes to firm. Use a pancake turner to transfer them to wire racks. Cool, uncovered to maintain crispness, until warm or room temperature.