Flaky Cream Cheese Scones

I have been looking forward to making scones

more than any other recipe in 

The Baking Bible.

Ever since Starbucks introduced 

Mini Vanilla Scones

into our lives

we have become scone loving nutters.

My maternal and paternal great-grandparents

were from England

yet oddly, scones were never made on either side 

of my family of enthusiastic bakers.

Biscuits, however, were.

Gorgeous, perfect breakfast biscuits. 

For two such similar things,

I find it peculiar scones were never served with tea.

And we drink a lot of tea,

with milk and sugar.

Something that never ceases

to amuse people. 

These are Flaky Cream Cheese Scones that almost weren't.

After assembling the ingredients 

I was having a quick look on the Alpha FB site

and saw Tony's mention of finishing the scones

without the Raspberry Caramel sauce.

What sauce?  There's sauce?

While looking for the elusive sauce, I discovered

I was all set to make the wrong scones.

Back to Trader Joe's. 

Chilled butter, cream cheese, flour, sugar, baking powder,

salt and mixed dried blueberries, cherries and golden raisins.

I like this dried fruit mix at Trader Joe's.

Rose then called for softly whipped cream and honey to be

stirred in.  This is a step I have never seen in any other

scone recipe and it's brilliant.

Patting the dough into a disk via a cake pan,

wrapped and chilled,  they were ready for

The Bake

after slicing into wedges.

This really is an incredibly easy recipe.

So far they've been a huge hit,

and that's before the sauce.

Who could wait for sauce 

with these warm out of the oven?

Should have made the sauce first!

Pureed reduced raspberry syrup with creamy caramel mixture.

Stirred together they make a wonderful drizzle.

Folded into whipped cream, 

well in what we have come to expect

as typical Rose fashion,

it takes these scones right over the top.

I feel quite accomplished

being able to turn out a flaky scone

along side all my favorite

British shows.

I have a long history of

scone envy.

I was once told the secret to making a 

good scone is cold hands.

With Rose's recipe,

that is luckily not a requirement. 

The leftover raspberry caramel whipped cream

is excellent frozen.

A light, fluffy, ice cream.