Tuesday, June 11, 2013

Double Cinnamon Scones by Tom

Tasty, albeit not as King Arthur intended -
Double Cinnamon Scones

These taste much, much better than they look!

A Sunday or two ago, we decided to reprise the scones recipe that we had made at our King Arthur Flour Baking School last January.  The ones we made then were simple but quite good.   I decided however to look at their other recipes to see if there might be one that sounded even better.  And there it was - Triple Cinnamon Scones.  Reading the recipe it looked like it was going to be too sweet, if such a thing is possible.  So I eliminated the sugar glaze and just went with the cinnamon filled scones.  This ended up being a good decision as these scones are plenty sweet.

My batter may have been a tad too wet as they spread out much more than planned during baking.  As a result the consistency of the end product was a little more like a cinnamon roll than an actual scone.  However that did not deter their consumption.

This recipe was not hard to make and was a nice treat for a Sunday morning while reading the Sunday papers.  I will try them again!


Double Cinnamon Scones
(from King Arthur's website -- they called them Triple Cinnamon Scones)

Makes anywhere from 12-54 depending on the size

3/4 cup half and half or evaporated milk
1 cup cinnamon Flav-R-Bites or cinnamon chips*
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup cold butter, cut into pieces
2 large eggs, lightly beaten
1 teaspoon vanilla extract

*If you are using the cinnamon chips, skip the soaking step and reduce the half-and-half or evaporated milk to 1/2 - 2/3 cup.  I did not do this and this is why the scone batter came out to moist.

5 tablespoons butter, melted
3/4 cup brown sugar
2 tablespoons ground cinnamon
3 tablespoons water

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.

With your hands mix in the butter to the flour mixture, squeezing the butter between your thumb and index finger making flat flakes of butter to incorporate it into the mixture.

If using Flav-R-Bites, combine them with the half-and-half or evaporated milk and soak for about 20 minutes in a separate small bowl.  If using cinnamon chips, skip the soaking step and just add the half-and-half or evaporated milk in a small bowl.

Add the eggs and vanilla extract to the liquid mixture, and then combine this with the flour mixture in the large bowl.
Gently stir the batter until it is well moistened and holds together.

Really add a lot of flour to your work surface.  You'll need it.

Turn out the dough from the bowl and pat it until its approximately 9" square and about 3/4" thick.  With a dough blade or large spatula work underneath the dough to make sure it is not sticking to the board.  If necessary, add more flour under the dough.

Next spread the filling mixture over the entire top of the patted out dough.

Fold one edge of the dough to the center as if you were folding a letter.  Do the same to the other side and pat and roll it to both seal the edges where they come together as well as to stretch the dough out to fit into a 3" by 18" rectangle.

Cut the dough rectangle into six 3" squares.  Place the squares onto a parchment-lined baking sheet.  This is where you determine how many pieces you want.  I cut each of the six squares on the diagonal to make 12 scones.  You can cut them into any configuration that you would like to have more or less.  Separate them by at least 1/2".

Place the scone-filled baking sheet in your refrigerator or freezer for 30-45 minutes.  While the scones are chilling, preheat the oven to 425 degrees.

Bake in the oven for 16-20 minutes, or until they are golden brown.

Because my batter was a bit too wet, my "carefully formed and spaced" scones flowed together during baking.  However if you look closely, you can see my original diagonal cuts.  Let the scones cool right on the pan. 
Once cooled, they are ready to eat.  I cut and lifted them from the baking sheet with a plastic spatula.  Worked great.  Tasted even better.


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