Day 194 - Raspberry Cream Cheese Scones

This recipe was adapted from my New DoubleDay Cookbook, p. 662; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Bantam Doubleday Publishing Group, Inc., an imprint of Random House, Inc.; ISBN 0-385-19577-X.

Raspberry Cream Cheese Scones - made 24 2-inch scones

1 1/2 cups sifted flour
1/4 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup unsalted butter
2 ounces cream cheese
1/4 cup raspberries (about 14)
zest of 1/2 a lemon
1 egg, lightly beaten
2 tablespoons milk

Preheat oven to 425ºF.
Sift flour, sugar, salt, and baking powder into a large bowl.
Using a pastry blender or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
Add egg, milk and raspberries and mix with a fork until the dough forms a soft dough.

Roll on a floured board or pat into a circle about 1/2-inch thick, adding enough flour to keep the dough from sticking.

Cut into rounds with a 2-inch cutter; reroll and cut scraps.

Bake on a baking sheet covered with parchment about 2 inches apart for 12 minutes until lightly golden.
Transfer to a wire rack and allow to cool for 1-2 minutes before serving warm.

Since I added the cream cheese and raspberries, I think I should have increased the flour by 1/4 cup.  I would suggest doing that since the dough was extremely sticky to work with and I ended up adding more flour as I was rolling it.
The second batch of scones that I cut had too much flour and didn't taste the same as the first.  So I threw those away.
Add the additional 1/4 cup of flour.  I think it will really help.  And then add enough flour to the board to just keep it from sticking.
I rate everything I bake on a scale of 1-4 with 4 being the absolute best and these Raspberry Cream Cheese Scones unanimously earned 3 rolling pins.
Happy baking!