English Scones with Cream Cheese

Butter rubbed into flour, mixed with an egg, cream and cream cheese mixture, cut into wedges and baked.

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Method

7 clear steps

1
Beat the egg and weigh 30 g of it into a clean container; keep the other 20 g for the glaze. Add the 45 g cream and 50 g cream cheese and mix. If the cream cheese is too hard, warm it in a water bath to about 40°C first.
2
Put 180 g flour, 1 g salt, 30 g sugar and 5 g baking powder in another container and mix.
3
Cut 40 g butter into small cubes and rub them into the flour with your hands until it looks like coarse cornmeal.
4
Pour the egg-cream mixture into the flour-butter mixture, mix until just combined, and press into an even dough.
5
Roll the dough out on a board to 1.5 cm thick and cut it into shapes with a knife or cutter. The easiest way is a round cut into 6 wedges.
6
Brush the tops with the remaining 20 g egg.
7
Bake in an oven preheated to 180°C for 27 minutes until golden.

General

Butter rubbed into flour, mixed with an egg, cream and cream cheese mixture, cut into wedges and baked.

Loading kitchen…

7 clear steps

1
Beat the egg and weigh 30 g of it into a clean container; keep the other 20 g for the glaze. Add the 45 g cream and 50 g cream cheese and mix. If the cream cheese is too hard, warm it in a water bath to about 40°C first.
2
Put 180 g flour, 1 g salt, 30 g sugar and 5 g baking powder in another container and mix.
3
Cut 40 g butter into small cubes and rub them into the flour with your hands until it looks like coarse cornmeal.
4
Pour the egg-cream mixture into the flour-butter mixture, mix until just combined, and press into an even dough.
5
Roll the dough out on a board to 1.5 cm thick and cut it into shapes with a knife or cutter. The easiest way is a round cut into 6 wedges.
6
Brush the tops with the remaining 20 g egg.
7
Bake in an oven preheated to 180°C for 27 minutes until golden.