Karen’s got your Mother’s Day lunch or dinner sorted…but what about something sweet? With white chocolate, fresh blueberries, cream cheese and more, Fast Ed’s sharing a delicious recipe for cheesecake scones. They’re perfect for breakfast, morning tea or even dessert any day of the year.
Ingredients
Method
Preheat oven to 180°C fan- forced (200°C conventional). Line a small loaf pan with baking paper.
Mix cream cheese, sugar, vanilla, egg and yolks in the bowl of an electric mixer and beat until smooth. Spoon into prepared pan. Bake for 25-30 minutes, until firm. Cool fully, dice with a hot knife and put on a lined baking tray. Freeze cheesecake for 15 minutes, until firm.
Sift flour, baking powder, bicarb, ginger and extra sugar in a bowl and add butter. Rub with fingertips until a rough crumb forms. Add milk and mix gently.
Gently fold in chocolate, berries and cheesecake. Flatten to a 20cm disc on a lined tray and dust with flour. Cut in 12 wedges and bake for 25-30 minutes. Serve with cream and extra berries.
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