Monday, April 21, 2008


April 20 - April 26 Gracious Hospital-i-Tea Blog a Thon Assignment:
"Share your favorite teatime recipe for sweets or savories. Tea sandwiches, scones, and dainty desserts all count in this category. Give credit to the originator of the recipe if possible. Post a picture if you can. This is sure to make everyone hungry for a delicious tea time treat!"

GJ is a plain scone guy. He wants no fruit, nuts or flavorings added. He likes English non-sweet scones, not the American flavored cake-like version and he does not want sugar or icing on top. This recipe is one I adapted from Diana Bloomer's recipe at Lady Marpelet's Tea Room in Cookeville, TN after GJ declared her scone to be the best American scone he had eaten.

Southern Cream Cheese Scones
3 cups self-rising flour
1/3 cup sugar
1 stick of butter, cubed
4 ounces cream cheese, softened
1 tsp. vanilla extract
1/2 cup buttermilk
1 Tbsp. Heavy Cream (or milk) to brush tops
Mix flour and sugar. Cut in butter and cream cheese until coarse and crumbly. Add vanilla and buttermilk. Stir until well blended. Turn out on a floured surface, knead until easy to handle. Roll or pat to 1 inch thick circle. Cut with a 1 1/2 inch biscuit cutter or to desired shape. Place on a greased cookie sheet. (Instead, I use parchment paper on a cookie sheet.) Brush tops with heavy cream or milk. Bake at 400 degrees 15 minutes until lightly brown on edges.
Serve with Clotted Cream (mock clotted cream in the USA), Strawberry Jam or Lemon Curd and enjoy!
Note: We enjoyed scones from a very similar recipe (same ingredients, different amounts) by Brenda Rowell, of the former A Time Remembered Tearoom in Thomaston, GA. Both Diana and Brenda use more sugar in their scone recipe and brush with a thin icing made from 1 cup powdered sugar, 1/2 tsp. vanilla extract and water, adding 1 tsp. at a time until it reaches a spreading consistency. Brush or drizzle with 1/2 tsp. the icing while the scones are warm.

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