Bake! Cream Cheese Scones

 

      The twentieth recipe that I made from Bake!  by Nick Malgieri was the one for Cream Cheese Scones, found on page 182. 

      This was Glennis' pick for the group a little while ago but we are sort of so-so on scones around here, sort of need to be in the mood for them...today was the day that we were in the mood for them.  Lucky us as they were a tasty and delicious way to start a holiday morning.

      The ingredient list:  flour, sugar, baking powder, salt, cream cheese, butter, eggs, and milk (and in my case, I also drizzled a little raspberry sauce over them as I had some extra from the Peach Melba I made recently).   I made a half batch which was easy to do as the ingredients easily divided in half, so I ended up with one circle disk of dough, and six little wedges of scones.

      Scones are always so easy to make, it's too bad we don't like serving them more often.  The recipe mixes everything in a food processor, it gets turned out (I just turn it out onto the silpat covered baking sheet), gathered together, turned a couple of times, patted into a circle, scored into wedges, and baked for 15 minutes.  Voila...nice hot scones ready in no time. 

      The author declares these great without butter or cream but Mark, of course, went the butter route.  The recommended way to serve was with jam or marmalade but with that lovely red raspberry sauce staring at me each time I opened the refrigerator, I knew what direction I was headed.  And, believe me, it was absolutely the right choice, however you need to eat them with a fork because of the drippy sauce...that's not a problem, right?  I didn't think so. The scones are nice and moist with great flavor from the cream cheese.  These could be a happening thing around here more often actually, they were that good.
      Here's what the others thought:  Glennis here, Phyl here, Margaret here, Abby here.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!