Lemon Scone Recipe

These "scones" weren't supposed to be scones in the first place but with my mistakes I was able to create something that's truly my own. So lets start with the recipe I used/ came up with:

Ingredients: 

• 3 cups all-purpose flour
• 1/2 cup unsalted butter (room temperature) 
• 1/4 cup cream cheese (room temperature) 
• 1/4 teaspoon of salt 
• 2 teaspoons of corn starch 
• 1 teaspoon baking soda 
• 1/2 teaspoon vanilla extract 
• 1 tablespoon of lemon extract (for a stronger lemon flavor add 2-3 tablespoons of lemon juice)
• 1 large egg 
• 1 cup of granulated sugar 

Baking process:

• Combine the softened butter and cream cheese until it becomes a well combined paste 
• Add the sugar along with the egg and the vanilla and lemon extract (lemon juice optional)
• Add 3/4 of the flour along with the corn starch, salt, baking soda then include the remaining flour
• Once you get a dough you can work with your hands without it sticking, allow the dough to rest in a chilled environment for 3 hours
• After 3 hours preheat your oven to 340-350 degrees Fahrenheit and before molding the dough into your desired shape add 4-5 small holes at the bottom of them to allow the scones to bake all the way through
• Bake the scones for 12-20 minutes and let cool for 10 minutes 
• you can decorate these as desired or leave them as is (I decorated mine with chocolate)   

So these scones were originally meant to be chewy lemon cookies but I didn't want a super strong lemon flavor this time around so I skipped out on the lemon juice and this allowed them to have a lighter lemon flavor and also a harder texture. I think they still came out great considering it's a recipe I came up with out of the blue just trying to put together something that resembles a cake and a cookie at the same time. If you try the recipe it would be great if you left a comment on how they turned out.