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


  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!

  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.

  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!

  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


  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 !

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


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