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Killer Cranberry Cream Scones

Monday, September 6, 2010

I think this recipe lives up to its name. It’s a real killer.

I’ve eaten scones at a few places, and I have to say, Coffee Bean’s my favourite. The buttery smell is so so obvious. Even YTL’s Cameron Highlands Resort’s crazy expensive scones can’t beat Coffee Bean's. Ate that a few times.

This one although doesn’t use much butter, uses a lot of cream cheese,has a very nice buttery fragrance. And I think cream cheese could be Coffee Bean’s secret ingredient to their scones. It remained soft and crumbly the next day, and the next next day.

I loved this scone so much, I made a second batch of it the very night.

Killer Cranberry Cream Scones
adapted from Natalie's Killer Cuisine

125gm all purpose flour
125gm cake flour (original recipe only called for all purpose, I substituted half with this as a safety measure)
1 Tbsp baking powder
1/2 tsp salt
80gm dried cranberries, coarsely chopped
120gm cream cheese, room temp
30gm butter
90ml milk
1 egg, 1 Tbsp removed for glazing

1 Tbsp egg mix with 1 tsp milk
Extra melted butter for glazing

1. Preheat oven at 200C. Combine both flours and baking powder. Sift twice to aerate. Mix in salt.
2. Beat cream cheese and butter until smooth. Beat in flour mixture until it resembles fine crumbs.
3. Combine egg and milk and pour into (2).
4. Mix with a spoon until moistened. Lightly mix in cranberries.
5. Spoon batter into floured moulds and lightly tap to flatten. Lift mould carefully.
6. Glaze scones with egg mixture.
7. Bake for 9 minutes.
8. Remove from oven and quickly brush on melted butter. Put them back into the oven and bake for another 5 minutes.
9. Leave to cool for 10 minutes.
10. Serve warm with butter and jam. (I used butter and golden syrup and it was lovely)

The original recipe called for cream cheese glaze. But I didn’t do that due to our hot weather. I couldn’t leave the baked and glazed scones at our tropical room temperature, the cream cheese glaze would go bad and turn bitter. And if I chill them in the fridge, then I warm it in the oven again, the glaze will melt.

So, I’d rather not do it.

48 lovely notes:

Shirley @ Kokken69 September 6, 2010 at 11:15 AM  

Wow, this sounds like a keeper! Will make sure I get to make this... but must wait until I get back from India!

wendyywy @ Table for 2..... or more September 6, 2010 at 11:33 AM  

In India now?? Oh, I didn't know you're gaga over scones. ahahah!!!
I sure am looking forward to seeing your take on this.

Little Inbox September 6, 2010 at 11:48 AM  

Oh my God, I have not try any scone before. Pai seh.
It doesn't sound difficult to make. Any tips that I should pay attention to?

wendyywy @ Table for 2..... or more September 6, 2010 at 11:55 AM  

Little Inbox,
Oh yes, do not overknead, that's it.
Just mix everything until combined that's it.
Over mixing or over kneading will give you a dense scone.

busygran September 6, 2010 at 11:57 AM  

I can see that the cheese is the main player in the scones complemented by the cranberries.
Oh boy! I can already taste the scones!

Jet September 6, 2010 at 11:59 AM  

The scones look amazing! I will definitely give it a try.

Jess @ Bakericious September 6, 2010 at 12:02 PM  

Wendy, sound and looks delicious, I should give it a try too!

My Little Space September 6, 2010 at 2:01 PM  

I think it's a good idea by using cream cheese in this recipe. Must be so delicious! I can imagine how it tastes like! haha.... Enjoy your holiday.
Cheers, Kristy

wendyywy @ Table for 2..... or more September 6, 2010 at 2:41 PM  

Oh yes, the cream cheese is the Julia Roberts here ;)

Oh great, don't forget to let me know how it turns out.

Jess bakericious,
Haha, ok great!

It's holiday for me each day!!! Since my girls aren't attending school yet, it makes no difference.

kk September 6, 2010 at 4:32 PM  

looks great, Wendy! I can't wait to try your recipe for cranberry scones. I think the cream cheese addition would be a nice touch!

wendyywy @ Table for 2..... or more September 6, 2010 at 5:31 PM  

yup, the cream cheese is what makes this scone really nice and yummy.

manglish September 6, 2010 at 5:33 PM  

ewww....wicked wicked hahahah

wendyywy @ Table for 2..... or more September 6, 2010 at 5:55 PM  

Scones are not wicked la.
How wicked can they be?
They have no heart to conspire.

Honey Bee Sweets September 6, 2010 at 6:43 PM  

I love scones and won't pass on good scone recipes. Since you highly recommend this, gonna make it this week, thanks Wendy!

Anonymous,  September 6, 2010 at 8:58 PM  

Wendy, I have some left over walnut from my last bake, can I use the same amount of walnut instead of cranberry?


wendyywy @ Table for 2..... or more September 6, 2010 at 9:12 PM  

Wow, that's quick!!
Hope to see them get posted soon.


Won't be a problem, I guess, but it might make it more crumbly. Maybe you can try raisins or currants or dry apricots to replace the fruit.

Min September 6, 2010 at 9:52 PM  

Haven't tried Coffee Bean's scones before, but I think adding in cream cheese is a good idea, will make it more creamy. Thanks for the recipe, will keep this.

Jeannie September 6, 2010 at 10:04 PM  

Hi Wendy, Just discovered your blog and am loving it, it's full of treasured recipes to follow! I have seen Natalie's scones and I must say yours are just as good looking too, even without the glaze.

Anncoo September 6, 2010 at 10:08 PM  

WOW! Those scones look very beautiful and delicious, I must try this when I'm free.

Ronni @ Cooking Memos September 6, 2010 at 11:19 PM  

Hi Wendy, can these be easily halved with a fork? I like those super super soft types.

Megan September 7, 2010 at 5:29 AM  

Hello Dear Wendy! Scones made with cream cheese! no way! These look delicious and the little heart shape is so adorable.

Esther September 7, 2010 at 7:29 AM  

Aww, they're so cute! <3 They sound really delicious and I hope to try it out soon. Great recipe especially if you want to use up leftover cream cheese.

Hearty Bakes September 7, 2010 at 8:48 AM  

I love scones with cranberries. Never know that buttery scones have cream cheese. Now that i learnt it here, it does make sense that cream cheese is one of the factor that brings out the fragrance. Thanks for sharing this Wendy!
Yours simply looks hard to resist! How i wish i can have one off the screen now. Gonna bake this soon.

Chef Bee September 7, 2010 at 11:45 AM  

If you made a second batch right away, I need to try these. thanks for the great recipe and the heart shape is awesome.

Plan B

wendyywy @ Table for 2..... or more September 7, 2010 at 2:34 PM  

Oh yes, the cream cheese really makes it yummy.

thanks, and I do hope you find the recipes useful, and hope to see you around more often :)


wendyywy @ Table for 2..... or more September 7, 2010 at 2:37 PM  

Oh, that will be too crumbly for me.
To me, this is just nice, doesn't stick in the mouth, easy to swallow and soft and crumbly, but not too crumbly.

Oh yes way!!! Hahaha. I made them into hearts because that's the only tall cookie cutter I have.

Yeah, if you have half a block of cheese left and don't want another cheesecake, this is the one to make.

wendyywy @ Table for 2..... or more September 7, 2010 at 2:39 PM  

Hearty Bakes,
It's very nice when you find the "thing" that clears the mystery. I'm glad I can make something similiar to what I liked to eat outside. I hope u will like this too.

Chef Bee,
I hope you will like it.

Paula September 7, 2010 at 5:20 PM  

I`ll make this soon! :)

Anonymous,  September 7, 2010 at 7:12 PM  

Hi Wendy,

Thanks for your great recipes, will definitely give it a try and shall revert :)

Elyn Teo

Yummy Koh September 7, 2010 at 8:55 PM  

The way you described it is making me salivating. I have never try making scones at all, so by all means, I must not give this a miss but give some priority. Thanks for sharing such yummy scones.

wendyywy @ Table for 2..... or more September 8, 2010 at 5:20 PM  

Paula, Elyn and Yummy Koh
Great!! Hope to hear about the outcome from all of you!!

Cook.Bake.Love September 8, 2010 at 5:46 PM  

I love the heart-shape. The scones are so cute!

wendyywy @ Table for 2..... or more September 8, 2010 at 9:01 PM  

Yummy Koh,
Scones are not difficult to make, as long as you don't overwork the dough.
I wish you all the best in scones baking.

I love anything heart shaped too. The "girl" in me ;)

Lisa,  September 14, 2010 at 4:24 PM  


YES! i made it. this scones really a killer...worth it! i particularly interested in this recipe bcuz of the cream cheese...is a no-diet scones so might as well kill it all the way!

i added a 1 tbsp of sugar to kill-off the flourly taste...nice <3
i shaped it into round and score it into 6 slices...nice <3

i didn't brush it with melted butter cause i just had enuf for the scones. instead half way thru, again i brushed it with the egg-washed...nice <3

like you, i skipped the glaze too...might as well say that i'm lazy to do it. ok blame it on the weather too...nice <3

i replaced cranberries with golden raisins plus some chocolate chips...wahhh super nice <3

verdict: light, fluffy (is this correct term), buttery yet cheesy, just the right amount of sweetness n a lil' hint of saltiness.

i never succeeded in making good scones but this time, this baby really perk me up!
everyone pls try out this recipe as this scones is really woweeee!

thanks for introducing this baby!

wendyywy @ Table for 2..... or more September 14, 2010 at 5:44 PM  

Glad you woweee liked it.
Feel free to adapt the recipe to your liking.

Anonymous,  March 16, 2012 at 1:24 AM  

Hi Wendy, may I know how much I need to fill the mould? Half full? 3/4 full? And why need to flour the mould? Looking for your advice because I am going to make this weekend for tea :)

Cheers, jamie

WendyinKK @ Table for 2..... or more March 16, 2012 at 5:14 PM  

up to u. I don't know how thick is your mould anyway.
Scones should have a considerable thickness.
If you like urs thick, then make it thick, if you like yours thin, then make it thin.
Flouring the mould eases release.

Phoebii,  August 27, 2012 at 12:21 PM  

Hi Wendy,

I tried baking your scones yesterday, but I think mine not so crumbly and plus some turned out like in the middle of cooked and not cooked state.....may I know why? The ingredients is exactly the measurements in your recipe

Thanks Phoebii

Nicole Wong,  October 31, 2012 at 11:03 PM  

Hi Wendy. Can I know roungly how thick is your mould? How to know when the scone is cook? Tqvm Wendy.

WendyinKK @ Table for 2..... or more November 3, 2012 at 12:26 AM  

Nicole Wong,
My mould is 1 inch thick, i think, about that.
I think there's no way to know besides cutting through it. If there's doughy parts, then it's raw.

Anonymous,  November 15, 2013 at 11:44 AM  

hi wendy,
how many scones can this recipe make ? how long can it be stored at rm temp ?


WendyinKK November 15, 2013 at 9:51 PM  

It's very hard to be exact as it depends on how thick and how big you make them. It's not a lot.

yani chua February 17, 2014 at 9:09 PM  

Hi wendy.
Just came across ur blog n ur scone recipe. If I dun have cake flour. Can I use all purpose flour? Same amount? Pls advise.
Thx a lot, Yani

WendyinKK February 17, 2014 at 10:05 PM  

Yes sure, the original recipe uses only all purpose

Anonymous,  March 6, 2014 at 11:56 AM  

Wendy, may I know if we need to use beater? Can I just use my hands? Is the dough supposed to be soft or wet? I ended up putting the dough on the bench and use my palm to flatten the dough a bit and then use the cutter to cut it. Have I overhandle the dough? Many thanks, jaynelle

Anonymous,  March 6, 2014 at 9:08 PM  

Wendy, may I also check with you if you used chilled butter? Thanks, Jaynelle

WendyinKK March 7, 2014 at 11:19 AM  

I don't quite remember, but I don't think I used cold butter, since I need to cream the butter with cream cheese. I creamed them with a mixer, then when in step 4, I used a spoon. The whole thing shouldn't be smooth smooth, but minor lumping will be great.
The dough should be moist, not hard or dry.

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