16 March, 2015
Cream cheese scones
Scones, though traditionally eaten with jam and cream, have evolved with time. There are tons of way to make different types of scones by incorporating various ingredients. It is very exciting to incorporate a new ingredient and see the outcome which is always a good one.
In this recipe, cream cheese replaces some of the butter, milk powder and sugar. Milk gives richness, sweetness and the colour. Adjust the milk quantity as you go depending on how wet/dry the dough becomes.
- 250 g flour
- pinch of salt
- 15g baking powder
- 10g butter
- 50g cream cheese
- 100-130 ml milk
- Zest of half a lemon
- Preheat oven to 210 °C. Line a tray with baking paper.
- Mix together flour, salt, baking powder. Cut butter and cream cheese in to cubes and rub in to flour mixture by hand or using a food processor.
- Mix in the herbs and lemon zest.
- Add milk and mix until a dough is formed and bawl is clear. (Adjust the dough with milk or flour)
- Let it rest for about 10 minutes.
- Roll out to 3/4 inch thickness and cut out shapes using a cutter. If not cut in to squares or triangles.
- Place closely on the tray and let them rest again for another 10 minutes.
- Egg wash and bake for 20 minutes or until done. Cool on wire rack.
- Do not knead the dough. Just fold and press using fist.