So last weekend I had a tea party with my friend and sister.
I wanted to share this amazing Golden Tip Lapsang Souchong tea from Crafted Leaf Teas. I got us chocolate biscuits, made Cucumber and Chicken Salad sandwiches, and for dessert the Triple Berry Salad.
And then it came time for the scones. The previous recipes were ones I had made before, but for the scones I wanted to try something new. My friend had bought me a subscription to a tea magazine for my birthday, the first magazine being on Teatime Celebrations, and I thought I would try one of its recipes. You know me and holidays!
So I was flipping through the magazine and I had a hard time choosing between Brown Sugar and Cream Cheese Scones from Mardi Gras teatime and Cranberry Spice Scones with Maple Cream from Autumnal Harvest Tea. I eventually decided on Brown Sugar and Cream Cheese Scones with plans to make the cranberry ones at a later date.
- 2 Cups of All-Purpose Flours
- 1/3 Cup of Firmly Packed Light Brown Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon of Salt
- 1/4 Cup of Cold Salted Butter, Cubed
- 3 Ounces Cream Cheese, Cubed
- 3/4 Cup plus two tablespoons of cold Heavy Whipping Cream, divided
- 1/2 Teaspoon of Vanilla Extract
- Garnish: Turbinado Sugar
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a large bowl: whisk together flour, brown sugar, baking powder, and salt.
- Using a pastry blender or two forks, cut in cold butter until it resembles coarse crumbs.
- Add cream cheese, stirring to combine, but leave in cubes.
- In a small bowl, stir together 3/4 cup + 1 tablespoon of cold cream and vanilla extract.
- Add the mixture into the flour mix, until it is evenly moist. (If dough seems dry, add more cream-1 tablespoon at a time).
- Working gently, bring the mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface and knead gently 4 to 5 times.
- Using a rolling pin, roll out the dough to be 3/4 inch thick.
- Using a 2 1/4 inch fluted round cutter, cut 12 scones from the dough.
- Place the scones 2 inches apart on prepared baking sheets.
- Brush scones with remaining cream.
- Garnish tops with turbinado sugar.
- Bake until edges are golden brown and a wooden pick inserted in the middle comes out clean, about 20 mins.
- Serve warm.
I also made some mock clotted cream to go with them:
So first of all, I completely recognize that I rolled these out too thin. I wasn’t paying attention to how thick they should be and then just got carried away. They don’t really rise so it is important to make sure they are the right level of thickness.
These scones weren’t horrible but they turned out a bit plain. They definitely are in need of clotted cream, honey, jam, etc., something to give them a little more umph. But not bad-I would definitely make these again if I wanted to showcase a nice jam or something. They definitely do not overpower the tea or the meal. My sister put the cream on the scone and topped it with berries from the Triple Berry Salad and that came out really good.
For more scones, go to Scottish Oat Scones
For more recipes, go to Super Easy Classic Deviled Eggs