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
2 eggs
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.


valerie said...

Katherine, these look soooo yummy!!!

Ashley said...

Oh baby. This could be the end of me.

Kelly said...

If I come visit, will you cook like that for me? It always sounds and looks so good!

Related Posts with Thumbnails