Lemon cream cheese scones
It's a scone that's baked with cream cheese instead of butter. I added lemon, so it's sour, soft, and smells good
4 serving
Within 90 minutes
밀키
Ingredients
  • Flour
    250g
  • Baking powder
    3g
  • Salt
    1/2ts
  • Cream cheese
    100g
  • Sugar
    3T
  • Eggs
    1ea
  • Milk
    100ml
  • lemon juice
    2T
  • lemon zest
    1ea
Cooking Steps
STEP 1/5
The dough was made comfortable by pressing it with instantaneous motion on the cutter.
STEP 2/5
When the dough is properly lumped, rub it with baking soda, wash it clean, grind only the white part of the lemon peel that was soaked in hot water, cut it in half, squeeze the lemon juice, and slice the remaining lemon thinly.
STEP 3/5
Instead of butter, I put cream cheese in the refrigerator, so the dough was sticky, so I put it in a plastic bag and left it in the refrigerator for more than 30 minutes, then I sprinkled a lot of flour and pushed it with a rolling pin.
STEP 4/5
Press the flower-shaped cookie cutter
STEP 5/5
Place it on a baking pan with paper foil, place sliced lemon on top, press lightly, and bake it in a preheated 180-degree oven for 20 minutes.
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