Monday, September 29, 2008
Lemon Nutmeg Scones with Lemon Cream Cheese Spread
Lemon Nutmeg Scones
adapted from Taste and Tell
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 tsp salt
6 tablespoons cold butter, diced
1 (8-oz) container lemon yogurt
1/3 cup dried cherries
4 1/2 teaspoons sugar
1/8 teaspoon nutmeg
3 oz. cream cheese
1 tsp lemon rind
Heat oven to 450F. Grease a cookie sheet.
Mix flour, cornstarch, baking soda, and 1/4 tsp nutmeg in food processor. In a large bowl, combine flour, cornstarch, baking soda and 1/4 teaspoon nutmeg, and salt; blend well. Add diced butter and pulse until butter is the size of peas.
In a small bowl, combine 1/2 cup of the lemon yogurt, cherries, and eggs. Add to dry ingredients all at once; pulse just until the mixture comes together to form a ball. On floured surface, shape dough into ball. On greased cookie sheet, press dough into 9-inch circle, about 3/4 inch thick.
In a small bowl, combine sugar and 1/8 teaspoon nutmeg; sprinkle over top of dough. Cut into 12 wedges; separate so wedges are 1 inch apart. Bake for 7 to 10 minutes or until very light golden brown.
Meanwhile, in a small bowl, combine remaining yogurt and cream cheese and lemon rind. Blend well. Serve with warm scones.