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Thursday, 10 May 2012

Rhubarb Strawberry Yorkshire Cream Scone

By: Miriam Borys
2 cups all-purpose flour
1 tsp. salt
4 tsp. baking powder
1/2 cup sugar
¼ pkg. Philadelphia Cream Cheese Original (approximately 65 g)
5 tbsp. butter – cold
1/4 cup cold milk plus 2 tbsp.
½ cup rhubarb (fresh from garden)
1/8 cup sugar to add to diced rhubarb
1 cup strawberries (frozen)
1 egg (for egg wash)
1.     Dice rhubarb into tiny chunks. Put into a small bowl & sprinkle with  1/8 cup sugar. Set aside and hold.
2.    In another bowl or with the stand mixer, combine flour, baking powder, salt & ½ cup of sugar
3.    Add cold butter to flour mixture.
4.    Break apart with a pastry cutter or with the paddle of a mixer
5.    Continue to mix until mixture is mealy (the butter is incorporated and is now approximately pea size)
6.    Add cream cheese and blend in.
7.    Add 1/4 cup milk. Because of the frozen strawberries the batter will be too wet if too much milk is added.
8.    Mix well but do not over work or the scones will be dense and hard
9.    If too dry add the remaining tbsps. of milk.
10.  Roll out onto a floured board
11.   Cut with a cookie cutter of your choice
12.  If using a 2 ½ inch cutter the yield is 15 scones.
13.  Bake at 375 for 12- 15 minutes
Note: if adding fresh strawberries, use more milk to bring the dough together.

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