Cream Scones


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

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