Flaky Cream Cheese Scones

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This recipe is from Rose Levy Beranbaum’s new baking book:

 

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HOW IT WORKS:

Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time.  Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.

FAIR WARNING:

PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week.  It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!

FULL DISCLOSURE: This week did not I cheat and I did  follow the recipe verbatim.

I made these delicious scones for a get together with friends this week and made them the day of the event.  I did not have the time to create the Raspberry Butterscotch sauce that was to be laced on top of the scones but, I did begin the process.

I was enamored by the Raspberry Sauce we created earlier in the book when we made the Red Velvet Rose.  While I complained quite a bit at the lengthy process, I fell in L O V E with the superb taste and quality of the finished sauce.  So, KNOWING ME, I ADDED to the process for creating a “berry sauce”:

Here’s what I did:

I had previously purchased raspberries when I saw a beautiful selection earlier this summer and simply froze them for later use.

I added about a teaspoon to a teaspoon and a half of lemon zest that I had frozen. Then I added about a teaspoon of extra fine sugar.

I place the fruit in the green strainer which is placed in a ceramic baking dish to catch all of the juices that will be released.

I cover the strainer with a plastic covering with a stretch band to lock in the aromas of the mascaraing fruit.

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I then get one of those extremely large travel zip lock bags to encase everything in order to lock in the gases released during the process pictured below:

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The aroma and experience of the unveiling after the fruit releases it’s juices is simply amazing and I find this helps in developing the rich quality of the fruit itself in the finished sauce product.

NOW for the scones themselves…….

DSC00991After measuring, I did not have enough dried blueberries for the recipe so I looked and found dried cherries that I added.

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Dried fruit was chopped per the recipe directions and set aside

Dried fruit was chopped per the recipe directions and set aside

Land-O-Lakes butter, Cream Cheese and Land-O-Lakes heavy cream were measured per the recipe and placed back in the refrigerator per the recipe instructions

Land-O-Lakes butter, Cream Cheese and Land-O-Lakes heavy cream were measured per the recipe and placed back in the refrigerator per the recipe instructions

DSC00997 DSC00998 DSC00999The heavy cream was actually placed in the bowl of the stand mixer along with the whisk attachment to chill as well – the recipe stated 15 minutes for the cream, but I just let it all chill for 30 minutes.

Scone Mise en Place

Scone Mise en Place

Lemon zested and loosely packed

Lemon zested and loosely packed

Lemon Zest added to the dry mixture

Lemon Zest added to the dry mixture

To whip the cream to soft peaks, I began the Kitchen Aid on speed # 4 for 2 minutes, speed # 6 for two more minutes then finally speed # 9 for a final 2 minutes to reach soft peak stage

To whip the cream to soft peaks, I began the Kitchen Aid on speed # 4 for 2 minutes, speed # 6 for two more minutes then finally speed # 9 for a final 2 minutes to reach soft peak stage

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Cream Cheese was mixed into the flour mixture with the pastry blender

Cream Cheese was mixed into the flour mixture with the pastry blender

Butter is added to the flour and with a fork the butter is lightly coated

Butter is added to the flour and with a fork the butter is lightly coated

The butter is then blended with your finger tips until very thin flakes evolve

The butter is then blended with your finger tips until very thin flakes evolve

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Dried Berries are added and a well is created to hold the whipped cream

Dried Berries are added and a well is created to hold the whipped cream

The mixture is formed into a loose ball and placed on a lightly dusted surface to roll out into a disk formation

The mixture is formed into a loose ball and placed on a lightly dusted surface to roll out into a disk formation

Plastic wrap is placed in the bottom of a 9 inch cake pan to form the scones; a piece of plastic wrap is placed over the top and the dough is pressed to the edges creating the scone shape; The dough is then placed int the refrigerator for 10 minutes to harden the butter and cream cheese

Plastic wrap is placed in the bottom of a 9 inch cake pan to form the scones; a piece of plastic wrap is placed over the top and the dough is pressed to the edges creating the scone shape; The dough is then placed int the refrigerator for 10 minutes to harden the butter and cream cheese

The disk is then cut into 8 pieces to form the scones; I placed the cut scones in the freezer for 10 minutes to allow the flaked butter to harden to form the flaky centers we all look forward too; later I brushed the tops with an egg was of one yolk and 1 teaspoon of heavy cream

The disk is then cut into 8 pieces to form the scones; I placed the cut scones in the freezer for 10 minutes to allow the flaked butter to harden to form the flaky centers we all look forward too; later I brushed the tops with an egg wash from Rose’s other recipe of one yolk and 1 teaspoon of heavy cream

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Into the preheated oven we go

Into the preheated oven we go

Our temperature goal is a range between 205 degrees F and 212 degrees F

Our temperature goal is a range between 205 degrees F and 212 degrees F

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Here is where the battery died on the marvelous digital camera from

Mónica A Peverini 

and I had to use my cell for pictures.  Notice the color and how blaahhh my Galaxy Note is compared to the brilliant color of the digital camera.

 

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And we are back to digital…..

THANK YOU MONICA!

 

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My friends really enjoyed the scones, even without the Raspberry Butterscotch Carmel Sauce topping

There were Ohhs and Ahhhs as they were unveiled and I heard someone say, “Looks like Starbucks.”

I didn’t know whether to take that as a huge compliment or if someone actually thought I had purchased them commercially  …..

So after explaining to everyone to please enjoy my home made scones, the scones all quickly vanished.

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Someone texted the next day and asked if there were any left.

    ………..I was a very happy baker………

I just love seeing peoples faces when they taste my desserts - THANK YOU ROSE!

I just love seeing peoples faces when they taste my desserts – THANK YOU ROSE!

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Happy Baking Ya’ll!

© Tony Bridges and One Crumb at a Thyme, 2014

10 thoughts on “Flaky Cream Cheese Scones

  1. Wow! You went all out with the sauce! Must have tasted so great with the scones. I like the last photo where your friend looked like he is enjoying every bite of your scone.

  2. I don’t think these scones need any addition myself. I found them delicious as they were. I like your shiny glaze, next time I’m going to glaze them and maybe sprinkle a little sugar as well (not that they need more sweetness!).

  3. Such a pretty golden color! The egg wash was a good call. I’ll make a note of that one. You’ll like the raspberry caramel sauce. It’s even more flavorful after it has set a while. I’d say your scones may have looked like Starbucks but were a thousand times better. Glad they were a hit!

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