Strawberry Cream Cheese Scones6:00 AM
I love when people are completely amazed at something you make. Scones always seem to be one of those things. It is automatically assumed that they are difficult and time consuming. I used to believe this myth. But that's just it-- it's a myth! I am addicted to scones. And now that I can make them... oh, it's a dangerous combination. I made these for the Bible study I go to, which happened to fall on Valentine's Day. I went home with an empty dish. I was so happy.
- 2 C all-purpose, unbleached flour
- 6 tablespoons cold butter, cut into pieces/chunks
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/3 C sugar
- 1/4 C low fat cream cheese, softened
- 1 egg
- 2 tsp vanilla
- 3/4 to 1 C chopped up strawberries (itty-bitt pieces!)
- Preheat your oven to 375.
- Use a pastry cutter to combine your first four ingredients. Or you can use your stand mixer, or a food processor. Your choice! Pulverize/mix/blend until mixture is in pea-sized pieces.
- (Transfer to a mixing bowl if you used a food processor.) Stir sugar, cream cheese, egg, and vanilla into mixture until well blended.
- Gently fold your strawberries in-- this can get messy, just so you are warned.
- Gather your dough into a ball and transfer to a generously floured surface. IF desired, roll out to about 1/2 inch thick and cut into shapes. Or you can just follow the directions for the pumpkin or blackberry scones for cutting into the "typical" shape.
- Transfer scones to prepared cookie sheet (sprayed or lined with parchment paper) and bake for 15 to 20 minutes, or until golden brown.
Be warned that the strawberries can burn to the bottom, so make sure to check on them when they hit the 15 minute mark and up.
This recipe was adapted from Tea With Grace.