I promised I would re-post my favorite scone recipe. See the entire post with "how-to" photos
I originally posted on April 21, 2008. (click on link)
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: this is a repeat of this recipe from an earlier post as requested by readers.