Preheat oven to 400 degrees. Place flour, sugar, salt, baking soda and baking powder in an electric mixer bowl or any large bowl. Slice cream cheese and butter into chunks and put them on top of the flour. Use either the paddle attachment of the mixer or a pastry blender to cut the cream cheese and butter into the flour until the mixture looks like coarse meal. Remove the bowl from the mixer if you are using one. Add the cinnamon chips to the bowl. Break the egg into a 1 cup measure with a spout, beat it with a fork, and add enough buttermilk to make 1 cup. Add the vanilla to the egg and milk, pour the liquid into the bowl, and mix with a fork until it clumps. Dump out on a lightly floured surface, and knead until you have a rough ball. Flatten this into a disk about 9 inches in diameter. Brush the top of the disk with a little milk and sprinkle with cinnamon sugar. Use a knife to divide the disk into 8 wedges, place on an ungreased baking sheet, and bake until done.
Five O'Clock Tea, by Charles Baude, after
original by Edouard Gelhay. From Harper's Bazar, Saturday, February 15, 1893
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