It occurred to me that if they froze the cream cheese before mixing it into the batter, it would hold its shape and leave little chunks of cream cheese throughout the pastry. I finally got around to testing my theory out a couple weeks ago.
I prepped my cream cheese by cutting it into 1/4 - 1/2 inch cubes, placing the cubes spaced out in a single layer on a plate and freezing for a few hours. Then, I mixed my frozen cream cheese cubes and cinnamon chips into one of my favorite scone batters.
After anxiously watching the scones in the oven, I was rewarded with a deliciously sweet and creamy Cinnamon Chip and Cream Cheese Scone that paired perfectly with my cup of tea. Not only did my theory work, it tasted delicious too!! I love when thing work out the way I want!
What made it even better, is when My Love came home and tasted them. He is my best taste tester because he is brutally honest with me. At first he thought I should add some cinnamon to the batter. But, after his second scone, he said that I should keep them the way they are because they are "addicting"! SUCCESS!!!
Here's the recipe: