Ingredients
Cream
• Cream cheese softened…………1 C
• Confectioners icing sugar……1 Tbsp
• Vanilla essence……………………½ Tsp
• Whipping cream………………….¼ C
• Desiccated coconut………………3 Tbsp
• Jam of your choice………………..2 Tbs

Scones
• All purpose flour………………………2 C
• Sugar……………………………………..¼ C
• Baking powder………………………..3 Tsp
• Salt………………………………………..¼ Tsp
• Cold butter……………………………..1/3 C
• Dried cranberries…………………….½ C (if unavailable substitute with raisins)
• Chopped pecans or walnuts………½ C
• Lemon rind………………………………1 Tsp
• Whipping cream, divided………….1 C plus

Preparation
1. For the cream; beat cream cheese, confectioners' sugar and vanilla until light and fluffy. Gradually beat in the whipping cream to reach a spreading consistency. Stir in the coconut. Refrigerate for 1 hour.
2. For scones; combine the flour, sugar, baking powder and salt in a mixing bowl. Rub in the cold butter until it resembles fine crumbs. Add cranberries, pecans and lemon rind. Stir in the cream rapidly until moistened.
3. Knead the dough gently 4-5 times on a floured surface and divide in half; shape each portion into ball. Flatten each ball into 6-inch circle; and cut each circle into 8 equal wedges. Place the wedges 1-inch apart on a baking sheet. Brush them with the remaining cream on top.
4. Bake in a preheated over at 375 F/ 190 C for 10-15 minutes or until a toothpick inserted comes out clean. Remove on wire racks.
5. Serve warm with the prepared cream and any jam of your choice.

Yield
16 scones and 1 C cream

By Anand Lila Devi Dasi