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Strawberry Cheesecake Scones (doctored cake mix)

strawberry cheesecake scones from out of the box baking.com

If you love the idea of strawberry cheesecake but you’re also a scone lover, this is the recipe for you. Best of all, this recipe starts with a simple white cake mix!

This recipe is very similar to my Cake Mix Kolaches. However, these are baked into something that resembles a large cookie, (almost like my thumbprint cookies, but slightly larger).

These scones are filled with a cheesecake filling that incorporates cream cheese, sugar, and egg yolk. Then, add to that a dollop of preserves, baked in for the final ten minutes.

The History of Cheesecake

While researching the various types of cheesecake I stumbled across this great site, Home Stratosphere, where I read their 11 Different Types of Cheesecake post. Not only do they offer a plethora of cheesecake recipes, there’s also a section on the history of cheesecake.

In short, this famous dessert (which serves as the basis for the filling in my scones) dates all the way back to Ancient Greece, 4000 years ago. (So much for thinking New Yorkers can take the credit for it!)

The key ingredient in cheesecake is luscious, soft cream cheese, sweetened with sugar and made tart with a bit of lemon. The same is true with this filling.

Cheesecake Scone Ingredients

Speaking of ingredients, let’s get right down to it.

These scones are going to be perfect for your next event. (I think they would be lovely at a bridal shower, baby shower, or even at a wedding.) And the ingredients are simple.

strawberry cheesecake scones from out of the box baking.com

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’re going to need to make these delicious scones. You’ve probably got more of these items in your pantry or refrigerator right now!

FOR THE SCONES:

  • white cake mix (boxed cake mix)
  • all purpose flour
  • cold butter
  • cheesecake pudding (instant/dry)
  • whipping cream (or whole milk)

FOR THE CHEESECAKE FILLING (AND TOPPING)

strawberry cheesecake scones from out of the box baking.com
  • room temperature cream cheese
  • egg yolk
  • powdered sugar
  • lemon juice (optional, use a tiny dash of lemon extract)
  • strawberry preserves

How to Make Strawberry Cheese Scones

This is one of those cake mix recipes that’s a lot of fun to make.

As I mentioned above, these scones a bit like making my thumbprint cookies but they start with a white cake mix. Mine came together quickly. You should have no trouble.

First, pre-heat your oven to 350 degrees Fahrenheit.

Prepare a baking sheet with parchment paper.

Next, grate butter and add to cake mix in a large mixing bowl. Place in food processor or combine using stand mixer with paddle attachment. Work until butter is fully incorporated. Add flour and dry pudding mix and fully incorporate.

strawberry cheesecake scones from out of the box baking.com

Now it’s time to add the whipping cream and egg to your dry ingredients. Mix well! Work the dough until it’s pliable. (You can use your hands for this.)

strawberry cheesecake scones from out of the box baking.com

Scoop into balls and refrigerate for 10 minutes.

strawberry cheesecake scones from out of the box baking.com

While the scones are chilling, make your cheesecake filling. Combine all ingredients except preserve and mix well. Place into a piping bag (no tip necessary).

Pull your chilled scones from the refrigerator and press a hole into the center of each. I used the end of my small rolling pin.

strawberry cheesecake scones from out of the box baking.com

Clip off the end of your piping bag and fill the hole in the scone with cheesecake filling. Be careful not to overfill.

strawberry cheesecake scones from out of the box baking.com

Sprinkle with sanding sugar

Place in a preheated oven (350 degrees) and bake for 10 minutes.

Remove and squeeze preserves into the cheesecake mixture. (Poke it down in there.) 

strawberry cheesecake scones from out of the box baking.com

Bake for another 10 minutes. (20 minutes total bake time.) 

What to Expect From These Strawberry Cheesecake Scones

These luscious bites of deliciousness are the perfect combination of cake and cookie. They’re everything a sweet scone should be.

I loved the creamy cheesecake filling. (I’m a huge fan of cheesecake.) But my favorite was the preserves on top. Baking them for 10 minutes was just the ticket!

strawberry cheesecake scones from out of the box baking.com

And that added sprinkle of sugar? Perfection!

I think these would be perfect for a fancy event. (High tea, anyone?)

These are radically different from the buttermilk scones that my friend Anita taught me to make. Those were more drop biscuit-like (with a softer texture). These are more like a cookie. But a really, really yummy cookie!

Variations on this Recipe

I think these are pretty perfect just like they are, but if I did decide to change them up, here are some things I might consider:

Cheesecake Kiss Scone:

In place of the preserves, add a Hershey’s kiss to the center of the cheesecake filling during the final five minutes of baking. (Or place them into the cheesecake after the scones are fully baked.)

Turtle Cheesecake Scone:

Omit the preserves and place a few chopped pecans on top of the cheesecake filling before baking. When done, drizzle caramel and hot fudge on top.

White Chocolate Raspberry Cheesecake Scones:

Use raspberry preserves in place of strawberry. Drizzle with melted white chocolate before serving.

Pumpkin Cheesecake Scones:

I’ll never be able to make these, myself, because I’m allergic to pumpkin. (Sad, I know!) But you can add a dollop of pumpkin in place of the preserves. Or, you can stir the pumpkin directly into the cheesecake filling.

Key Lime Cheesecake Scones:

Add key lime zest to your cheesecake filling and add a dollop of lemon curd (or lime curd) in place of preserves.

Chocolate Cherry Cheesecake Scones:

Add a bit of cocoa powder to your scones. (You might need to eliminate a couple tablespoons of the flour, as the cocoa powder can dry things out.) Add cherry preserves or cherry pie filling during the final ten minutes of baking. Another option would be to start with a chocolate cake mix.

Other Scone Recipes:

I’ve been on quite a roll making scones lately. Here are a few:


That’s it for this post, friends! I’m going to leave you with a favorite verse:

Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs.

1 Corinthians 13:4-5

Strawberry Cheesecake Scones

Strawberry Cheesecake Scones

Yield: 24
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

If you love the idea of strawberry cheesecake but you're also a scone lover, this is the recipe for you.

Ingredients

  • 1 box white cake mix
  • 1 3/4 cup all purpose flour
  • 1 stick cold butter
  • 1 box cheesecake pudding (instant/dry)
  • 1/2 - 2/3 cup whipping cream
  • FOR THE CHEESECAKE FILLING
  • 1/2 block room temperature cream cheese
  • 1/2 egg yolk
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice (optional, use a tiny dash of lemon extract)
  • TOPPING
  • strawberry preserves (1/4 cup, stirred)

Instructions

    First, pre-heat your oven to 350 degrees Fahrenheit.
    Prepare a baking sheet with parchment paper.
    Next, grate butter and add to cake mix. Place in food processor or combine using stand mixer with paddle attachment. Work until butter is fully incorporated.
    Add flour and dry pudding and mix well.
    Now it's time to add the whipping cream and egg. Mix well! Work the dough until it's pliable. (You can use your hands for this.)
    Scoop into balls and refrigerate for 10 minutes
    While the scones are chilling, make your cheesecake filling. Combine all ingredients and mix well. Place into a piping bag (no tip necessary).
    Pull your chilled scones from the refrigerator and press a hole into the center of each.
    Clip off the end of your piping bag and fill the hole in the scone with cheesecake filling. Be careful not to overfill.
    Sprinkle with sanding sugar
    Place in a preheated oven (350 degrees) and bake for 10 minutes.
    Remove and squeeze preserves into the cheesecake mixture. (Poke it down in there.) 
    Bake for another 10 minutes. (20 minutes total bake time.) 

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