Cream cheese and raspberry scones

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Cream cheese and raspberry scones

Desserts | Easy | 41 minutes

Preparation time

25 minutes

Cooking Time

16 minutes

Serves

Desserts

Easy

Total time: 41 minutes

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Directions

Scones

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
In a food processor, combine the flour, sugar, baking powder and salt. Add the cream cheese and butter. Pulse until they form pea-sized pieces. Add the milk and pulse just until the dry ingredients are moistened. Do not overwork the dough.
On a floured work surface, roll the dough out to form a 10-inch (25 cm) square. Cover with the raspberries. Loosely roll the dough up into a long log. Gently press the dough into a 10 x 4-inch (25 x 10 cm) rectangle. Cut the dough into 4 smaller rectangles. Cut each rectangle in half to form two triangles. Place the scones evenly spaced out on the baking sheet. Freeze at this point, if desired. Brush the scones with milk. Sprinkle with sugar.
Bake for 16 to 18 minutes or until nicely browned.

Cream Cheese with Honey

In a bowl, whisk together the cream cheese and honey.
Serve the scones while still hot. Serve with raspberries and the cream cheese with honey.

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