The only recipe I’ve found that’s similar to what you want has you make the cheesecake portion separately, cut it into cubes and freeze it, and then fold the cubes of cheesecake into your scone dough the next day. This is a pretty standard scone recipe that uses white chocolate and frozen raspberries. https://deliciouslittlebites.com/white-chocolate-raspberry-scones/ This is a recipe that has the instructions for making the cheesecake part and adding it into the scone dough. (I would only use the cheesecake part of this and use the other scone recipe.) https://www.rockrecipes.com/chocolate-raspberry-cheesecake-scones/. You could do a mashup of the two. I’ve obviously never tried this but I think it will work.
Probably the pudding mix will give pudding texture, more or less. Searching online, I found only one recipe for scones with more or less the profile you want, but for chocolate raspberry cheesecake scones. Two differences from what you suggest: 1) uses real cream cheese and other cheesecakes ingredients, which you should probably follow. 2) uses chocolate, which you can probably replace with white.
3 Comments
Searching online, I found only one recipe for scones with more or less the profile you want, but for chocolate raspberry cheesecake scones.
Two differences from what you suggest:
1) uses real cream cheese and other cheesecakes ingredients, which you should probably follow.
2) uses chocolate, which you can probably replace with white.