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Thursday, November 10, 2011

Cream Cheese Scones

While washing the food processor after baking these scones and kept telling myself  that " you should have bought that pastry blender " and I couldn't agree more :P Using the food processor's a breeze but for the aftermath read : washing up , too much work  , obviously hee hee It's the 1st time that I tried making scones , I'm a tad afraid to overworked the dough that some of it still clinging to my fingers and still a little bit wet when I baked it ^o^" . I just crossed my fingers that it will rise and can be eaten by me without spitting it after one bite hee hee And of course , so that I can blab er blog it here heh! . It turns out okay ( of course I had to ohhhh - coz it looks good er to my eyes :D and ahhhh - the heavenly smell of freshly baked goods , when  I took it out from the oven hee hee ) , it says in the recipe that you can have 2 1/2 x 3-inch triangular scone , I don't know about that 2 1/2 but at least I get the 3-inch scones right hahahahaha Recipe from the
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 .





1st batch


2nd batch

6 comments:

  1. I have never considered mixing cream cheese in a baked good before. This method does sound like it would give it a good texture and taste. These look like something I could really enjoy for breakfast. Very creative and no doubt delicious. Yum!

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  2. Thought I commented on this, but comment is not here. Again...
    The idea of adding cream cheese to this was genius. These scones do look fluffy and tasty. Ha-glad you went ahead and experimented. This is one you would not be spitting out of your mouth! Have a great day.

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  3. i love the colour of your scones, they look amazing! I would keep using the food processor, a pain to clean but so much faster!

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  4. my link looks stuck on your blogroll, when you have time could you please check to see if my web address is ok. it should be www.askchefdennis.com

    thanks!

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  5. @ Tina , it's really good for breakfast and good thing it came out ok , now I couldn't wait to hunt for another scone recipes :D

    @ Chef Dennis , glad you point it out ;) I guess I just got lucky the 1st time *relieved sigh* :D Thanks Chef for dropping by !

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  6. mmm these look wonderful! cream cheese? scones? rising? sounds amazing!

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