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Preparation time
25 minutes
Total time:
41 minutes
Serves
8
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Ingredients
Scones
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1 ½ cups (225 g) unbleached all-purpose flour
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3 tbsp sugar, plus more for sprinkling
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2 tsp baking powder
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1 pinch salt
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½ block (125 g) cold Philadelphia cream cheese, cubed
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¼ cup (55 g) cold butter, diced
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⅓ cup (75 ml) milk, plus more for brushing
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¾ cup (100 g) fresh raspberries
Cream Cheese with Honey
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½ block (125 g) Philadelphia cream cheese, softened
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2 tbsp (30 ml) honey
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Fresh raspberries, to taste
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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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