Cream Cheese Scones

Cream Cheese Scones

1. Mix flour, baking powder and sugar, sift and prepare

2. Cream cheese in the flour

3. Knead it by hand to mix the flour and cheese evenly and knead it into a flocculent shape. The butter is softened in advance, cut into small pieces, and put in the kneaded flour

4. Knead it by hand to mix the flour and cheese evenly and knead it into a flocculent shape. The butter is softened in advance, cut into small pieces, and put in the kneaded flour

5. Stir until there is no dry powder, knead into a ball (do not knead repeatedly)

6. Roll out the dough into a dough about 1.5cm thick. Can be cut into shape with a die, or directly cut into triangles

7. Place it in a baking tray lined with greased paper. Coated egg liquid on the surface

8. Coat the surface with liquid egg yolk

9. Put it in the middle of the preheated oven, 180 degrees, bake for 15-20 minutes

Tips:

When kneading the dough, be careful not to knead repeatedly. Pour the milk step by step according to the water content of the flour and knead the flour into a ball.
The raw embryo of Sikang should be 2cm thick, I made it thinner and it took 18 minutes to bake. This time is adjusted according to the thickness of Scone and the performance of its own oven.
How to make cream cheese: Use a yogurt machine to make fresh milk into yogurt, spread thick gauze on the strainer, pour in the prepared yogurt, wrap it, press heavy objects, refrigerate, after 24 hours, filter out the whey in the yogurt , The rest is cream cheese.