awesome book of Nick Malgiere .
Makes sixteen 2 1/2 x 3-inch triangular scones
3 cups all-purpose flour ( spoon into a dry-measure cup and level off )
1/4 cup sugar
1 T baking powder
3/4 tsp salt ( reduced it to scant half )
4 ounces ( 112 grams ) cream cheese , cold and cut into 20 pieces
6 T ( 84 grams ) unsalted butter ( I used salted ) , cold and cut into 12 pieces
2 large eggs , cold
1/3 cup milk , cold
Cookie sheet or jelly-roll pan lined with parchment or foil
* Set rack in the middle level of the oven and preheat to 220°C / 425°F .
* In a bowl , mix the flour , sugar , baking powder and salt and set aside .
* Place cream cheese , butter and eggs in the bowl of a food processor fitted with the metal blade and pulse 6 to 8 times to combine ; the mixture will look a little curdled .
* Use a thin metal spatula to scrape down the side of the bowl . Add the dry ingredients and milk. Pulse 3 times and scrape again .
* Pulse 3 more times and invert the dough to a floured work surface . Carefully remove the blade . Fold the dough over on itself several times to make it smoother .
* Divide the dough into 2 equal pieces and press each piece into a 6-inch disk . Arrange the disks of dough on the prepared pan about 3 inches apart .
* Use a bench scraper or a large knife to mark each square of dough into 8 triangles , cutting about halfway through .
* Bake the scones until they are well risen and deep golden , about 15 minutes .
* Cool baked scones on the pan for few minutes , then use a knife to separate at the marked divisions.
Serving : Serve immediately with jam or marmalade ; these scones don't need any cream or butter .