Cakey Creamy Cheesey Scones

More adventures in posting. This one's a try at pasting in a recipe that I wrote up in my recipe database (currently with something more than 180,000 recipes in there).

So the routine I'm trying out is is to document the recipe in the database and copy/paste it into here. I wonder what kind of a mess this will be (not the food part, the pasting-in part).

Ingredients

• 425 g unbleached all-purpose flour [2 C]
• 1.5 T baking powder
• 60 gr ml sugar[2,5 oz]
• ½ t salt
• 90 gr chilled, unsalted butter, cut into 1/4-inch cubes [1/3 C]
• 175 gr Manchego cheese, grated [6 oz, cheddar {real cheddar}]
• 350 ml heavy cream [11,5 oz] (35% butterfat - whipping type)
• 2 eggs, large
  
• 1 pinch cayenne pepper
• 1 t mustard powder

Procedure

1. Oven rack to middle position and heat to 220 degrees [425F]
2. Sift the grainy solids together (flour, baking powder, sugar, cayenne, mustard and salt).
• Whisk around (dry) to blend
  
3. Cut in the butter until the dough mixture resembles coarse meal, with a few slightly larger butter lumps. By smushing it through your fingers until you have a light "sand". Avoid melting the butter from the heat of your hands.
   
4. Stir in the grated cheese (reserve some for later)
5. Mix together the liquids (heavy cream & egg (lightly beaten)) with a rubber spatula ; work quickly - about 30 seconds. Add more flour if the thing is not somewhat dry (mine started out quite a bit too wet). Save a tablespoon or 2 of cream for later
   
6. Dump out onto a work surface, Flatten the dough to about 1,5cm [3/4"] thick and rectangular shaped.
   
7. Cut into 6 (2 by 3 squares) and then the "squares" diagonally into triangles.
8. Place triangles on Silpat baking sheet
9. Paint some heavy cream onto the tops (for a nice toasty result)
   
10. Sprinkle on some cheese bits
    
11. Bake until tops are light brown, 14 minutes
    
12. Cool on wire rack for at least 10 minutes.
    
13. Serve warm or at room temperature (thus, not cold)
14. Good with butter or honey

Note: Fixing up the formatting of the copy/paste was tedious. I ended up doing a Paste Without Formatting and decorating it manually.
Obviously this procedure needs work.

Note: The straight paste was as follows (for comparison purposes). This paste has the real ingredients that I used but it was before I rewrote the words to match what I actually did

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Cakey Cream Cheese Scones

425 gr unbleached all-purpose flour [2 C] 1.5 Tbs baking powder 70 ml sugar 5 ml salt 90 gr chilled, unsalted butter, cut into 1/4-inch cubes 175 gr cheese, grated 350 ml heavy cream 2 eggs large eggs 1 pinch cayenne pepper 1 tsp mustard powder 1 Adjust oven rack to middle position and heat oven to 425/220 degrees. 2 Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times. 3 If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor,remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl. 4 Stir in heavy cream, milk & egg (lightly beaten) with a rubber spatula or fork until dough begins to form, about 30 seconds. 5 Transfer dough and all dry, floury bits to counter top and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a ¾-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.) 6 Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Servings: 12 Cooking time: 12 minutes