blueberry cream cheese yummyness!!

 

another day off, which means another day for me to try out a new recipe!! i kinda stole this idea from diamond head grill's blueberry cream cheese scone, but i had never made scones before, and it was either blueberry cream cheese, or strawberry with a lemon glaze. so due to popular demand i went for the blueberry^_^ once again pulling out "martha" for help. i looked at her recipes for scones, checking to see the kind of consistency i was looking for and what kinds of shapes i would want. i finally decided to reference her current scones recipe. i have to say, that even though i fudged over a few of the steps due to my fridge being too small, and substituting blueberries and cream cheese for currents it came out pretty darn good! here is the recipe for all of you out there in blog world, i hope my side tips help you out!!

Blueberry Cream Cheese Scones

4 ½ cups all-purpose flour
¼ cup granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, cold cut into small pieces
1 cup frozen blueberries
½ block cream cheese cut into large cubes, unless you want more
1 large whole egg, plus 1 large egg yolk
2 ¼ cups heavy cream
Sanding sugar (which is Sugar in the raw from maui)

• “Martha” says to start my lining two baking sheets with parchment paper, but I am going to tell you right now, the first thing you should do is one: make sure your baking sheets can fit in your freezer and two: make room in your freezer for those baking sheets. Then, after you have done that, then I would line the baking sheets and set aside.

• In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.

• Add the butter and using a pastry cutter cut the butter into the dry mixture until it resembles coarse crumbs with a few large clumps.

• Add the blueberries and the cream cheese clumps and gently mix well with your hand. *I say to put the cream cheese in large clumps here because they will get small when mixed, when I made it I added them in globs after I had already mixed the cream with the dough, my mistake>_< But, as a warning the blueberries will start to defrost and break down. Although, it didn’t turn out bad and you may prefer to do it that way.*

• This is the fun part…add 2 cups of heavy cream and use your hand to draw the dry ingredients over the cream, gradually gathering and combining the dough until it comes together. If it is too dry, add more cream a tablespoon at a time till it all stay together.

• Turn out the dough onto a lightly floured work surface and with lightly floured hands gently press and pat the dough into a 11-by-7-inch rectangle, about 1 inch thick. Using a sharp knife or pastry wheel (ie pizza cutter), cut the rectangle into 16 triangles. Place the triangles onto the prepared baking sheets; cover with plastic wrap and freeze until the dough is very firm. About two hours or overnight. *this is the step I missed because my freezer is not very big and the baking sheets I have can’t fit, that’s why you have to be sure to make room in your freezer!*

• Preheat your oven to 375 degrees Fahrenheit. In a small bowl lightly beat the egg yolk with the remaining ¼ cup of cream; brush over the frozen scones and then top generously with the raw sugar. *I would put about 1 ½ teaspoons or more, because you really want to coat the top, it adds a lot of flavor and makes a really great crusty top for your scones!*

• Place in the oven and bake for 30 to 35 minutes, making sure to turn the baking sheets half way through until the tops are golden and flecked with brown spots, also check the bottoms to ensure they are golden brown. When done transfer to a wire rack and let cool, they are best eaten right away! Or within the same day^_^

all the ingredients...

whisking all the dry ingredients together...

cutting in the cold butter...

 

the crumbly mixture...

 

cut and placed on the baking sheets...

 

yummy!!^_^ eat warm!