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3 ¼ cups (367g) King Arthur Pastry Flour Blend or 3 ¼ cups (390g) King Arthur Unbleached All-Purpose Flour

½ cup (99g) granulated sugar

2 ½ teaspoons baking powder

½ teaspoon table salt

1 (8 ounce) package (227g) cream cheese or Neufchâtel cheese

8 tablespoons (113g) unsalted butter, cold

1 cup (128g) any fruit, diced

1 large egg

2 teaspoons King Arthur Pure Vanilla Extract or ½ teaspoon King Arthur Fiori di Sicilia

¼ cup (57g) milk, plus 1 to 2 tablespoons (28 to 56g) more, if needed

Coarse sparkling sugar, for garnish, optional

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1. Preheat the oven to 400°F. Have on hand an ungreased baking sheet, or line with parchment.

2. In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt.

3. Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas.

4. Stir in the fruit or chocolate chips.

5. In a separate container, whisk together the egg, vanilla and milk.

6. Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened.

7. Turn the dough out onto a floured piece of parchment or waxed paper, and fold it over several times, until it holds together. Pat the dough into a ¾" thick square or circle.

8. Cut the dough into squares, wedges, or diamonds.

9. Bake for 18 minutes, until the tops are light golden brown. Serve hot, with clotted cream and jam or raspberry curd.

Note: enjoy breakfast dates w/ hubby! xoxo, Taylor Nelson