Really love my new creation. I baked this little coffee cake/scone in square muffin tray. Turned out not very pretty but amazingly tasty. It is not too sweet and have a lovely smell of berry tea. It has light and slightly crumble texture of biscuits but it uses a lot less butter. Have to type out the recipe before I forget!
- 3/4 cup of unsalted butter
- 250g of cream cheese
- 1/2 cup of sugar
- 4 tablespoon of honey
- 2 cups of all purpose flour
- 1 tiny pinch of salt
- 1 1/2 teaspoon of baking powder
- 1 tea bag of berry tea (love the smell and taste of this tea –bought that from first Hoppy Europe 2010 trip in Amsterdam)
- 2 eggs
Sift flour, baking power, salt and tea together set aside.
Use paddle attachment of your stand mixer to cream butter & sugar first, then add cream cheese and honey. Continue to mix until light and fluffy. Add egg in one and a time. Beat until egg completely incorporated. Stop the mixer. Preheat oven to 350F
Use a big specular to fold in the flour in 3 batches. Avoid over mix.
Bake for 20 minutes or until lightly golden brown. Kitchen smells so good when it is done!