Tuesday, 23 April 2013

Lemon Cream Cheese Scones

Scones on Monday?  Why not.  Who says they should be reserved for weekends?  Not this girl, and most certainly, not today.


I really can't think of a better start to the week then fresh, right out of the oven scones.  Paired with a nice mug of green tea and you have a recipe for a very happy morning.


The lemon-fanatic in me was making her appearance known today, more so than she does on any other given day, so lemon it is.  I thought about pairing it with ginger, or perhaps blueberry, but ended up deciding on cream cheese.  Who doesn't love cream cheese?  

And scone success was had.  

I think I want to add cream cheese to all future scones, just saying...
Happy Monday!




Lemon Cream Cheese Scones

Ingredients:
2 1/4 cup all-purpose flour
1/3 cup sugar
1 Tbsp lemon zest
2 tsp baking powder
1/4 tsp salt
1/3 cup unsalted butter
3 ounces cream cheese, softened
1 egg
1/3 cup plus 1-2 tablespoons milk

lemon juice & sugar for topping


Method:
Preheat oven to 375F.   Line baking sheets with silpat mat or parchment paper.  Set aside.
In large mixing bowl combine flour, sugar, baking powder, salt, and lemon zest.  Cut in butter.
In separate bowl combine milk, egg and cream cheese.  Add to dry ingredients.  Stir to combine. (if necessary add a little more milk) 
Turn out onto lightly floured surface and knead 5-10 times.
Pat out to form a circle 1 1/4-inch thick, cut into 8 equal segments.
Transfer to prepared baking sheets, brush each with lemon juice and sprinkle with sugar.   Bake for 15 minutes or until golden in colour.

Serve warm.

Yields: 8
adapted from Betty Crocker

For you other scone-fanatics out there, check out my other delicious flavours:

Dark Chocolate Orange
Cranberry Chocolate Chip
Butterscotch Apple
Blueberry Almond
Cinnamon-Sugar Whole Wheat


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