Cream Scones

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

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

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.