Sunday, April 15, 2012

Cream Scones

After seeing the beautiful golden brown heart- shaped cranberry scones on "Table for 2... or more"'s page, I knew I had to make them! I don't always have cream cheese on hand, but this time around I did. I liked the recipe idea of cream cheese as one of the ingredient and the less butter it calls for.

Cranberry Cream Scones
recipe from Table for 2... or more
125gm all purpose flour
125gm cake flour
1 Tbsp baking powder
1/2 tsp salt
80gm dried cranberries, coarsely chopped (opted out)
120gm cream cheese, room temp
30gm butter
90ml milk
1 egg, 1 Tbsp removed for glazing

1 Tbsp egg mix with 1 tsp milk
Extra melted butter for glazing

1. Preheat oven at 200C/392F. Combine both flours and baking powder. Sift twice to aerate. Mix in salt.
2. Beat cream cheese and butter until smooth. Beat in flour mixture until it resembles fine crumbs.
3. Combine egg and milk and pour into (2).
4. Mix with a spoon until moistened. Lightly mix in cranberries.
5. Spoon batter into floured molds and lightly tap to flatten. Lift mold carefully. (I just roughly shaped them into balls)
6. Glaze scones with egg mixture. (this gives the nice golden brown color!)
7. Bake for 9 minutes.
8. Remove from oven and quickly brush on melted butter. Put them back into the oven and bake for another 5 minutes. (buttery goodness<3)
9. Leave to cool for 10 minutes.
10. Serve warm with butter and jam.

The cream cheese is definitely the ingredient that made this recipe a winner! Despite the less butter the recipe needs, the scones turned out very buttery and soft. They were fluffy with a nice crunch on the outside if you reheat them in the oven. I liked how the glaze gave it that perfect golden brown color.

Scones? Biscuits? They are so similar to me.. and I like both :p

Taste: 4 stars out of 5 (buttery)
Texture: 4 stars out of 5 (soft, moist, fluffy, crumbly, little crunch)

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