Wednesday, 13 March 2013

Blueberry cheesecake scones


225g self raising flour, 50g butter, 50g sugar, 50g cream cheese, 1/2 cup blueberries, 1/4 tsp vanilla essence, milk

Serves: 10 Preparation: 30 minutes

The sweet burst of blueberries, the rich tang of cream cheese and vanilla - unlike the dense texture of cheesecake, this scone is so light and fluffy that the flavour almost doesn't make sense. They're seriously moreish.

1) Sift the flour and sugar together, then rub in the butter until the mixture resembles breadcrumbs. Pour in the blueberries.

3) Whisk a little milk and vanilla essence with the cream cheese to make it more liquid and mix with the dry ingredients until a dough has formed. It's best to work scones with cool hands so if yours are warm, run them under the cold tap first (and dry them) before working it.

4) Roll out the pastry on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with a little milk to help the surface colour.

5) Bake at 200 degrees for 12-15 minutes.

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