Brown Sugar and Cream Cheese Scones

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.

Ingredients:

  • 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

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl: whisk together flour, brown sugar, baking powder, and salt.
  4. Using a pastry blender or two forks, cut in cold butter until it resembles coarse crumbs.
  5. Add cream cheese, stirring to combine, but leave in cubes.
  6. In a small bowl, stir together 3/4 cup + 1 tablespoon of cold cream and vanilla extract.
  7. Add the mixture into the flour mix, until it is evenly moist. (If dough seems dry, add more cream-1 tablespoon at a time).
  8. Working gently, bring the mixture together with hands until a dough forms.
  9. Turn out dough onto a lightly floured surface and knead gently 4 to 5 times.
  10. Using a rolling pin, roll out the dough to be 3/4 inch thick.
  11. Using a 2 1/4 inch fluted round cutter, cut 12 scones from the dough.
  12. Place the scones 2 inches apart on prepared baking sheets.
  13. Brush scones with remaining cream.
  14. Garnish tops with turbinado sugar.
  15. Bake until edges are golden brown and a wooden pick inserted in the middle comes out clean, about 20 mins.
  16. 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

Carrot Oatmeal Muffins

I love looking for more recipes to do that go with tea.

This recipe comes from my sister blog, MysteriousEats, I wanted to make it as I hate eating oatmeal-like for breakfast with milk or hot water. Ugh, so gross-So any time I find a recipe that uses up oatmeal in baking, I love to try it.

Yay!!!

But as I was making it I ran into one problem, I had started baking but then realized all my eggs were bad!

What to do?

I went online and found you can substitute with applesauce.

Ingredients:

  • 1 1/3 Cup of Flour
  • 1 Cup of Quick-Cooking or Old-Fashioned Dry Oatmeal
  • 1 Tablespoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1 Teaspoon of Cinnamon
  • 1/2 Cup of Brown Sugar
  • 3/4 Cup of Finely Shredded Carrots
  • 1/2 Cup of Milk
  • 1/4 Cup of Unsweetened Applesauce
  • 1/3 Cup of Melted Salted Butter
  • 1 Teaspoon of Vanilla Extract

Directions:

  1. Grease or spray with nonstick cooking spray a 12-cup muffin tin, set aside. Preheat the oven to 375 degrees F.
  2. In a large mixing bowl, combine flour and oatmeal.
  3. Sprinkle the baking powder, baking soda, and cinnamon on top. Mix them thoroughly.
  4. Stir in the brown sugar. Mix until all is blended.
  5. Shred the carrots if you haven’t already done so. A fine shred is best. You want them to cook in the time it takes the muffins to bake and turn golden brown and delicious.
  6. Add the shredded carrots to your bowl and mix them thoroughly.
  7. In a separate small bowl: combine the milk, applesauce, melted butter, and vanilla. Give it a good stir so that everything is well combined.
  8. Dump the contents of the small bowl into the larger bowl. Gently stir just until the dry ingredients are moistened and no dry “pockets” remain.
  9. Fill the prepared muffin cups 3/4 full.
  10. Bake for 20-25 mins or until a toothpick inserted in the center of the muffin comes out clean.
  11. Set the muffin pan on a cold burner or a wire rack for 10 mins. After they have cooled for 10 mins, put them on a rack to cool.
  12. Makes about 12 muffins.

Fantastic!

I loved them! So healthy and delicious!

For more recipes, go to Slow-Cooker Bread

For more borrowed from Mysterious Eats, go to Baked Apple Slices

In other news, this is a 100th post, now my 1100th

For the 1000th post, go to Most Romantic Moment In Real Life

For the 900th post, go to But This is Your Hour—When Darkness Reigns