Sunday, 13 August 2017


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.

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