Tuesday, February 09, 2010


Last week I told you about the scones & cream I had last summer. Well after a little experimenting and research I found a cream recipe that I liked and made some scones from scratch.

Making scones is very much like making a southern biscuit. Of a matter of fact, if I didn't know any different, I would call a scone a biscuit.

The difference between the two, I found, is that a biscuit is SUPPOSE to be a lighter, more flaky type bread in comparison to a scone. The only real difference I can see is that a scone can have fruit or herbs added to its dough.

(In the South everyone makes their biscuits different. I use to make big thick flaky biscuits but my neighbor made flatter biscuits. It is just a matter of preference & how you were taught to make them. Both are good.).

The recipe I was given from the Mad Hatter Teashop for the cream was NOT RIGHT. Either the boy who waited on me told me wrong or they just didn't want me to have it.
So I looked on the Internet & found a recipe that tastes like what I remembered.

We ate the scones with cream & mayhaw preserves that Danny made last year.

My results paid off...everyone loved them.

Recipe from: Great Party Recipes.com

Basic Scone Recipe:
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 egg, beaten
3/4 cup milk (approx.) I used butter milk.

Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles course crumbs. Stir in the egg. (If you are using one of the variations below, this is a good point to add nuts, dried fruit, chocolate chips, cheese, etc.)

Gradually add the milk until a thick dough is formed. (It may take more or less than 3/4 cup.)

Turn out the mixture onto a floured board and knead lightly. Roll out the dough to 3/4" thickness and cut into rounds with a 2" cookie cutter. Gather the trimmings and lightly knead, roll, and cut them as well.

Place the rounds about 1" apart on a lightly greased baking sheet. Brush the tops with a little beaten egg or milk. Bake in a preheated 450° oven for about 10 to 15 minutes, until golden brown. Serve warm.

Makes 12 to 16 scones, depending on the recipe version used.

I brushed the hot scones with a little butter & then dusted them with powdered sugar.

Recipe from: Big Oven
Mock Devonshire Clotted Cream

1 pk (3 oz) cream cheese
1 c Heavy or whipping cream
1 ts Powdered sugar (I sweetened it to my taste, so I used a little more)
1/2 ts Vanilla

Blend all ingredients until thick and fluffy.
Keep refrigerated.


Thena said...

Looks delicious. I haven't ever tried scones. I try to make fat biscuits but they don't ever turn out like the ones I remember my Grandmother making. Big home-made biscuits and cane syrup. Oh my goodness.

August Rose said...

Well some of us Southerners must be on the same page. Just last week, I said to myself, " I want to make my own flaky biscuits". So I started trying, the jelly is disappearing faster but the hubby and sons are enjoying my efforts. I will try this one real soon, maybe tonight.

Keep farming, keep growing and enjoying the good like God has gave you.

Anonymous said...

[... ] is one another interesting source of tips on this subject[...]

Jen said...

MMMMMMMMM! Do you here me? I love homemade biscuits and scones....love them..these look wonderful. I havent made either homemade in a year or two......hmmmm????

Sparky said...

Holy Cow that looks good! Thanks for sharing this.

Y'all are welcome to visit the Mad Hatter with us sometime. Or, we can meet there. Their sandwiches are heavenly too! [drool] :)

Carrie said...

oh my word! I love biscuits and scones I have died and gone to heaven with this recipe!


Sandra said...

I LOVE scones but have never been able to replicate the clotted cream, so glad you posted this recipe, going to try it today :)

Kalee said...

The book Tea and Crumpets has been a godsend to me. We lived in England for a couple years, and enjoyed thoroughly a local tea room. I tried a half dozen recipes for scones that never tasted like the real kind in England, until I got this book! And they even have a recipe for how to make real clotted cream that I can promise tastes like it should!