Happy New Year! Ringing in with Raspberry Cream Cheese Scones.

cream cheese raspberry scones

Raspberry Cream Cheese Scones

2 ½ C flour
¾ C sugar
½ C butter
1 tsp salt
1 tsp vanilla
3 tsp baking powder
3/4 C milk or ½ and ½
1 C fresh raspberries
4 oz. (1/2 package) cream cheese, cubed into ½” squares

Mix flour, sugar, baking powder and salt in large mixing bowl. Cut in butter with pastry cutter or fork until crumbly mixture is formed. Add vanilla and milk or ½ and ½. Mix with fork until dough is formed, texture should be similar to biscuits, turn out onto floured surface and pat with hands into a 12” long rectangle, 6” wide and about 1” thick. Add flour if dough is sticky and work in with hands by folding over and patting down.  Place fresh raspberries on dough, place cubed cream cheese on dough, fold outside edges toward center, pressing edges together, and pat down to about 1” thick again. Cut into triangles and bake at 375 degrees until slightly brown on top and firm.

 

 

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