# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar
→ Wet Ingredients
06 - 4 ounces cream cheese, cold and cubed
07 - 1/4 cup unsalted butter, cold and cubed
08 - 2/3 cup whole milk
09 - 1 large egg
→ Topping & Pretzel Crust
10 - 1/3 cup water
11 - 1 teaspoon baking soda
12 - 1 egg yolk, beaten
13 - 2 tablespoons coarse pretzel salt or flaky sea salt
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and granulated sugar until fully combined.
03 - Add the cold cream cheese and unsalted butter to the dry ingredients. Cut in using a pastry cutter or fork until the mixture resembles coarse, pea-sized crumbs.
04 - In a separate small bowl, whisk together the whole milk and large egg until smooth. Pour the wet mixture into the dry mixture and gently stir to form a soft dough; avoid overmixing.
05 - Using a large spoon or ice cream scoop, drop 8 equal mounds of dough onto the parchment-lined baking sheet, spacing evenly.
06 - In a small saucepan, bring the water to a boil and stir in baking soda (mixture will bubble). With a pastry brush, generously coat the tops and sides of each dough mound with the baking soda solution.
07 - Brush each scone with the beaten egg yolk. Sprinkle generously with coarse pretzel salt or flaky sea salt.
08 - Bake at 425°F for 14 to 16 minutes, until deep golden brown. Allow to cool slightly before serving.
