and it is so pretty looking out into the woods.
The swing set might be a bit buried so I don't think we'll be heading there, but my deck is clear right near my wicker set.
A cup of Charleston plantation peach tea fills the small transferware teapot I bought during a trip to Savannah, Georgia--both tea and pot from the same 2014 summer trip.
These scones are the real star of this post. My street is not completely cleared, so I was stuck here and limited to what was in my larder...thus experimentation was in order! I was quite happy with how these scones turned out.
I combined apple butter, maple syrup, and cream cheese to make these sweet, moist, and yet biscuit like scones. These ingredients were "extras" I just so happened to still have in my fridge from the December parties. I'm normally all about the cream scone, which is this not, so I also am getting outside my comfort area.
Maple Apple Butter Scones
2 1/2 cup flour
1/2 cup sugar*
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tsp allspice
1/2 tsp cinnamon
1/2 tsp cardamom
1 stick butter
4 oz cream cheese
2/3 cup apple butter**
1/3 cup maple syrup
1 tsp vanilla extract
1. Preheat oven to 425.
2. Combine dry ingredients in a large bowl, whisking to combine.
3. Cut in butter with a pastry blender. Cut in slightly softened cream cheese.
4. Combine apply butter, maple syrup, egg, and vanilla in a small bowl. Pour over dry ingredients. Mix until just combined.
5. Drop spoonfuls onto parchment paper covered cookie sheet. Cook for 12 to 14 minutes (or so).
*If you prefer your scones to not be slightly extra sweet, I would reduce the sugar in the recipe to 1/4.
**I used a somewhat local brand of apple butter--White House Apple Butter made in Winchester, Virginia, which worked very well in this recipe.
Thanks for joining me for tea!