I had leftover 125g Philadelphia Cream Cheese and I needed to use it up. Is it just me who found Philadelphia Cream Cheese is much softer than it used to be? I could cut it into cubes and add them to cakes and cupcakes, but it is too soft to do that lately. Today I mixed it with Milk, and I used the mixture to make these scones.

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Makes

12 Scones

Ingredients

2 cups Self-Raising Flour
1/3 cup Caster Sugar
*Note: If you are going to add Icing, 1/4 cup Caster Sugar would be better.
1 pinch Salt
60g Cold Regular Salted Butter
125g Cream Cheese *softened
3/4 cup Milk *plus extra if required
125g fresh Blueberries

Method

1. Preheat oven to 220℃. Line a baking tray with baking paper.
2. Combine Self-Raising Flour, Caster Sugar and Salt in a mixing bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
3. Add a small amount of Milk to softened Cream Cheese, and mix well, and gradually mix remaining Milk. The mixture doesn’t have to be smooth. Add this Cream Cheese & Milk mixture to the flour mixture, and stir until a sticky dough forms. Add Blueberries and gently knead until evenly combined. *Note: Add extra Milk OR extra Flour if required.
4. Sprinkle plenty Flour on a flat working surface. Gently flatten the dough to 2cm thick and cut out. OR you can divide the dough in half, flatten each portion to 2cm thick round, and cut each round into 6 pieces. This is the easiest method.
   
5. Place the scones on the prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
   
   
6. *Note: If you want to add Icing on the cooled Scones, I recommend Lemon Icing. To make Lemon Icing, mix 1/2 cup (60g) Icing Sugar and 1 tablespoon Lemon Juice.