Because cream cheese pie crust is my number one pie crust, I thought it would also make a great scone. The result of my experiments is a scone that is softer, moister, and mellower than the classic scone. Be sure to try the scone topper variation that follows: I find the best part of the scone to be the top, so I created a variation to be bottomless!
|unsalted butter, cold|
|cream cheese, cold|
|heavy cream, cold|
|Gold Medal bread flour (or half other brand bread flour/half unbleached all-purpose flour)|
|baking powder (use only an aluminum free variety)|
|fine sea salt||.|
|lemon zest, finely grated||.|
|dried blueberries, or dried cranberries (cut in half)|
One 9 inch round cake pan | A baking sheet lined with parchment or lightly coated with baking spray with flour
Thirty minutes or longer before baking, set an oven rack in the lower third of the oven and
Cut the butter into ½ to ¾ inch cubes and the cream cheese into ¾ inch cubes. Cover each separately with plastic wrap and return them to the refrigerator to chill for a minimum of 30 minutes.
Into a mixing bowl, pour the cream and refrigerate for at least 15 minutes. (Chill a handheld mixer’s beaters alongside the bowl.)
Whip the cream just until soft peaks form when the beater is lifted. Place it in the refrigerator.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Add the cream cheese and cut it into the flour mixture, using a pastry blender or two knives, until the cream cheese is no larger than small peas. Add the butter and, with a fork, toss to coat with the flour. Press the butter cubes between your fingers to form very thin flakes. Stir in the blueberries or cranberries. Make a well in the center. Place the whipped cream and the honey in the well and, with a silicone spatula, stir the flour mixture into the cream until all of it is moistened.
Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few times until it is a little stretchy and can be shaped into a smooth disc.
Line the cake pan with plastic wrap and press the dough evenly into it or shape the dough into a 9 by ¾ inch thick disc. Press in any loose blueberries. Cover with plastic wrap and refrigerate for 10 minutes.
Lift out the scone disc using the plastic wrap. Use a sharp knife to cut the disc into 8 even wedges. Place the wedges, 2 inches apart, on the prepared baking sheet. For the highest rise, but slightly less flakiness, press lightly against the sides of the dough with your finger to seal them slightly, which causes the scones to puff a bit more.
Place a linen or loose-weave towel on a large wire rack. Set the baking sheet on another wire rack. Use a pancake turner to transfer the scones to the towel. Fold the towel over loosely and let the scones cool until warm or room temperature.
Airtight: room temperature, 2 days; frozen, 3 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.