Berry Creamy Scones...........

Well, have you ever made cream cheese filled scones.................we hadn't till yesterday........and they were well worth a try. Our scone recipe came from Annie's House. 

Boy is it a great recipe......I really want to try them the original way also!

Well here is our adaption of the recipe to get a big fat berry creamy scone!

Berry Creamy Cream scones

Scone Ingredients: 
2 cups (10 oz) unbleached all-purpose flour 
1 Tbsp baking powder 
3 Tbsp sugar (more for sprinkling) 
1/2 tsp salt 
5 Tbsp (2.5oz) cold, unsalted butter 
1T. lemon zest 1/4t. vanilla extract 2t. lemon extract

1 cup heavy cream (more for brushing) 

1/4c. blackberries cut up into 1/4's (set aside)

Cream cheese Filling Recipe

4oz. cream cheese

1 1/2t. lemon extract

1T. lemon zest

1T. milk..........more or less

1t. lemon juice

2T. sugar

Cream these all together in a bowl till well combined. Set aside.

Preheat oven to 425 F (220 C).

Place flour, baking powder, sugar and salt in a bowl and mix. Cut in butter until it resembles coarse meal. Add lemon zest.

(At this point, you can freeze the mixture in a container for later.)

 Stir in heavy cream, vanilla, and lemon zest,  until it comes together in a shaggy ball. It will still have lots of loose, sandy pieces. If you think it's too loose and sandy, you can add a little bit more cream to bind it a bit more -- it shouldn't affect the outcome if a bit more cream is added. *Note: I find that pouring the cream in slowly and mixing it little by little is more efficient than dumping the cream in all at once.
Place batter on a floured surface and roughly work it into a ball.

Now, press the dough down into 2 circles. Spread one half of the dough with the cream cheese mixture. Sprinkle on berries. Top with remaining rounded dough. Press the outer edges gently to seal. Cut it into 6 large or 12 small triangles.

Separate the individual scones and place them on a baking tray that is lined with parchment paper. Brush the top of the scones with cream and then sprinkle each one with a little sugar, or clear decorator sprinkles!

Bake for 12-15 mins until golden brown on top.