Cinnamon Scones by Tom
Barbara was cleaning out our pantry, and found a previously opened bag of cinnamon chips that we had purchased when we attended the King Arthur Flour Bread-Making class a while back. I had used them previously in a triple cinnamon scone recipe that tasted great, but looked quite messy. I needed to redeem myself and try a different cinnamon scone recipe. I needed to make a scone that actually looked like a scone after baking!
This is my result. I found this recipe online in a Food.com article. I had all of the ingredients on hand and it looked fairly easy to do. Barbara was off in her studio, so I thought I would surprise her when she got home. The result did not disappoint. With coffee and a vanilla icing, these tasted terrific.
Makes 12, depending on how you cut the dough
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup butter (1 stick), quarter the stick and cut into 1/4" squares
1 cup cinnamon baking chips
1 egg yolk
1 teaspoon vanilla
3/4 cup buttermilk
1/2 teaspoon ground cinnamon
1/2 cup confectioners sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1-2 tablespoon half-and-half
Preheat your oven to 375 degrees.
In a mixer with a bread hook, combine the flour, baking powder, baking soda, salt, cinnamon and sugar. Add the butter while the mixer is on the lowest speed. You may need to scrape the edges with a spatula to insure the butter is incorporated into the dry ingredients.
In a separate bowl, combine the egg yolk, vanilla, and buttermilk. Add this mixture to the mixing bowl and fully incorporate. Stir in the cinnamon chips. Be careful to not over mix the flour mixture as the finished scone will be tough.
On a floured surface, roll out the dough with your hands only into a circle about 1/2" thick. Using a pastry blade or knife, cut the dough into the triangular shape of a scone. If you have spread out your dough sufficiently, you should be able to make 12 scones.
Place the scones on an ungreased baking sheet. I used parchment paper on the cookie sheet, which I think helps reduce any sticking.
Bake for 18 minutes.
Remove from the oven and cool on the baking sheet for at least 5 minutes. Remove from the baking sheet and put on a platter to fully cool.
Meanwhile, make the icing. In a small bowl combine all of the icing ingredients: confectioners sugar, vanilla, almond extract, and half-and half. Stir to a drizzling consistency.
With a spoon, drizzle the icing over the cooling scones.