Cheesecake Scones
Ingredients
Cheesecake Filling
185g cream cheese softened
20g confectioners’ sugar
Scones
6 biscoff cookies finely crushed
185g cake flour
18g sugar
5g baking powder
60g unsalted butter softened
1g salt
100g milk
1 tsp vanilla extract
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Steps:
- In a clean bowl, mix well softened cream cheese and sugar until smooth. Set it in the fridge to cool.
- Finely crush 6 or more biscoff cookies. Set aside.
- Line the baking tray with parchment paper or baking mat. Preheat the oven to 356℉(180℃).
- In a clean bowl, bring together cake flour, sugar, baking powder, salt and vanilla extract. Cut in the butter and mix well. Add in milk and mix well. Add in finely crushed biscoff cookies and mix until well combined. Divide the cookie dough into six. Shape each into a small dough ball, make a hole in the middle and fill it with cream cheese. Top each with biscoff cookies. Send into the oven and let bake for 20 minutes.