Lemon Cream Cheese Scones
Great for breakfast. Serve with lemon curd or blueberry jam.
2 1/4 cup all-purpose flour
1/4 cup sugar
1 T. grated lemon peel
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter (firm)
1 - 3 oz. package cream cheese, softened
1/3 cup milk
Sugar for topping
8 oz. package white chocolate chips, melted
Preheat oven to 400°
Mix first 5 ingredients together. Cut in butter, until mixture resembles fine crumbs.
Mix cream cheese and egg until smooth. Gradually stir in milk.
Stir cream cheese mixture into flour mixture and mix together until dough leave the sides of bowl and forms a ball.
Drop by 8-12 spoonfuls about 2 inches apart on ungreased cookie sheet.
Brush with lemon juice. Sprinkle with sugar. I like to use coarse sugar for topping.
Bake at 400 for 16-18 minutes.
When slightly cooled, drizzle with melted white chocolate or you can serve with lemon curd or jam.
As an addition, you can add 1 cup cranberries, cherries or blueberries to batter before baking.