Best Scones Ever
4 cups SR FLOUR
4 tbsp room temp butter
1 cup milk
2 tbsp cream cheese room temp
Pinch salt if using unsalted butter
1 tsp lemon juice Preheat oven to 180deg.
Using your hands or a mixer, mix together butter, cream cheese and flour until roughly combined. Key is to handle the dough as LITTLE AS POSSIBLE. The second it’s combined add your milk with the lemon juice mixed in. You want a dough that is damp, definately not dry. There should be pockets of cream cheese (the best part) and flour still in the bowl. Turn your dough into a floured surface and do not roll it out!! Just form it into a rough circle shape and flatten the top slightly. You want a high dough. Cut out circles with a glass or cookie cutter. Place onto a baking paper lined tray ensuring they are just touching each other. The left over dough can be formed into a log and placed up against the scones in the tray. Brush tops with milk. Bake for 10 min. Rotate the tray and bake for another 5 min. Enjoy with unhealthy amounts of butter or raspberry jam.