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
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.
Here's a video of an updated version