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