Making Scones

 

 After I posted the Cream Cheese Scones Recipe mon June 16,

I came across these photos in my files showing how to make them.
They are so easy to make and are delicious!
The recipe is repeated below.

Southern Cream Cheese Scones 

3 cups self-rising flour

1/3 cup sugar

1 stick cold 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 and knead until easy to handle.  Roll or pat to a 1-inch thick circle.  Cut with a biscuit cutter or desired shape. Place on a greased cookie sheet or onto parchment paper on a cookie sheet.  Brush tops with heavy cream or milk.  Bake at 400 degrees 10 to 15 minutes until lightly brown on edges.  

Note: Original recipe is from the Magnolia and Ivy "Southern Teatime Made Easy" recipe book. 

 

 

Southern Scones

Sarah, a faithful reader, requested I post this easy scone recipe.

Southern Cream Cheese Scones 

3 cups self-rising flour

1/3 cup sugar

1 stick cold 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 and knead until easy to handle.  Roll or pat to a 1-inch thick circle.  Cut with a biscuit cutter or desired shape. Place on a greased cookie sheet or onto parchment paper on a cookie sheet.  Brush tops with heavy cream or milk.  Bake at 400 degrees 10 to 15 minutes until lightly brown on edges.  

Note: Original recipe is from the Magnolia and Ivy "Southern Teatime Made Easy" recipe book.