Bake! Cream Cheese Scones ~

20 07 2011

It isn’t for lack of cooking that I haven’t posted…it was for lack of photo-editing time, and and getting the new camera squared away in my head.  And in the photo editing program. Different cameras…different settings… Oh well.  Here we go…

My host recipe for Bake! this summer was Cream Cheese Scones, found on page 182 of Nick Malgieri’s Bake!  I had the best intentions, even cooked my scones at the right time…the rest of my time avalanched!  *Ü*  These went together amazingly easily…and were soon ready to bake…

After an appropriate amount of time in the oven, the scones emerged nice and golden brown…

A bit of cooling and…voila!

These scones had a nice rich flavor…butter and cream cheese…how could it not?  And a really tender crumb…  While rich, these cried out for something a little “more” at serving time…  Butter…no…they were already buttery…ahh….  Homemade jam…choose your flavor!  We selected Pluot.  A pluot is a cross between an Apricot and a Plum…big as a plum, with flesh more like an apricot than a plum, and if you’re lucky…easy to release seeds!  And the flavor…oh!  That reminds me…it’s coming on to Pluot season!  Got to get some for snacking!

Tasting Notes~
These were good…but we didn’t gobble them up for some reason.  We polished off another recipe of scones in lightning fast time…so I don’t know if it was just this recipe, or we just weren’t in the mood…  Still, the recipe is great, reliable and clear, and the scones were rich and tasty.  I don’t know what happened this time!

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2 responses

20 07 2011
Arlene

These scones look so enticing. I was thinking before I read your critique how nice that they were “plain” so that you could smear them in some delicious cherry or strawberry preserves.

20 07 2011
Kayte

Scones are tricky business around here, sometimes they love them, sometimes they don’t, one can never tell which it will be. I haven’t made these yet, one of the recipes I am hoping to get to during our catch-up time. They certainly look lovely!

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