Sunday, 13 August 2017
CREAM CHEESE SCONES
250 grams cream cheese, soft
113 grams butter, soft
1 cup self raising flour
in a food processor, pulse together all ingredients until just combined, about 12 pulses.
turn onto a floured board and lightly knead to bring together.
wrap in plastic wrap and refrigerate for 1 hour.
heat oven to 200 c. place oven rack on highest part of the oven. line a large baking tray with baking paper.
turn dough onto a floured board and roll out to half inch thick. cut into rounds with a scone cutter.
place onto tray.
cook for approx. 14 minutes until golden on top. turn tray halfway through cooking.
serve warm. best eaten on the day.