Ingredients for Cream Cheese & Blueberry Scones
- 2 cups Self-Raising Flour
- 1/3 cup Caster Sugar
- *Note: If you are going to add Icing, 1/4 cup Caster Sugar would be better
- 1 pinch Salt
- 60 g Cold Regular Salted Butter
- 125 g Cream Cheese *softened
- 3/4 cup Milk *plus extra if required
- 125 g fresh Blueberries
Cooking Instructions for making Cream Cheese & Blueberry Scones
Preheat oven to 220℃. Line a baking tray with baking paper.
Combine Self-Raising Flour, Caster Sugar and Salt in a mixing bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
Add a small amount of Milk to softened Cream Cheese, and mix well, and gradually mix remaining Milk. The mixture doesn’t have to be smooth. Add this Cream Cheese & Milk mixture to the flour mixture, and stir until a sticky dough forms. Add Blueberries and gently knead until evenly combined. *Note: Add extra Milk OR extra Flour if required.
Sprinkle plenty Flour on a flat working surface. Gently flatten the dough to 2cm thick and cut out. OR you can divide the dough in half, flatten each portion to 2cm thick round, and cut each round into 6 pieces. This is the easiest method.
Place the scones on the prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
*Note: If you want to add Icing on the cooled Scones, I recommend Lemon Icing. To make Lemon Icing, mix 1/2 cup (60g) Icing Sugar and 1 tablespoon Lemon Juice.
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