Here is a recipe for some scones I made on Christmas morning. Nick and I had breakfast with my parents and my brother. My mom was doing most of the cooking, but requested “a biscuit or something”. So I went with the “or something”!!!
I stayed away from chocolate (for once!), as I know not everyone likes chocolate for breakfast. Weird, but true!
These are loaded with cinnamon chips and a layer of cinnamon goodness. Decadent while warm and served with butter, these are also equally yummy at room temperature. The texture of the scones is just right- not too crumbly, yet not too heavy. If you like cinnamon, I highly suggest making these for breakfast, brunch, or just a lazy weekend morning.
Cinnamon Lover’s Scones
Adapted from King Arthur Flour
Makes 12 scones
2 3/4 cups flour
1/3 cup + 1 tablespoon sugar, divided
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter, cut into pieces
1/2 cup + 2 tablespoons half and half, divided
1 teaspoon vanilla bean paste (or vanilla extract)
1 cup cinnamon chips
1 1/2 tablespoons + 1/2 teaspoon cinnamon
1/4 cup light brown sugar
1 1/2 tablespoons water
In a small bowl, stir together the brown sugar and 1 1/2 tablespoons cinnamon. Slowly add in 1 to 1 1/2 tablespoons water- stirring until it is a spreadable consistency. Set aside.
In a large mixing bowl, whisk together the flour, 1/3 cup sugar, baking powder, and salt. Using a fork or pastry cutter, cut in the butter until the mixture resembles small pebbles. Stir in the eggs and vanilla bean paste. Add in 1/2 cup half and half and stir until the dough just comes together. Add in the cinnamon chips.
On a floured surface, dump out dough and gently knead a few times until the dough is smooth and stays together. Roll out into a 9 inch circle (doesn’t have to be exact). Spread on the cinnamon mixture from the small bowl- leaving 1/4 inch all along the edge. Gently fold one side of the dough towards the center, then fold the other side all the way over- like you are making an envelope. This should leave you with more of a rectangle shape. Roll out until it is 3 inches by 18 inches. Cut this into 6, 3 inch squares, then cut each square in half. Transfer scones onto a parchment paper lined cookie sheet. Place scones in the freezer for 30 minutes (this will let the butter harden back up, in order to give the scones a flaky bite).
Preheat oven to 425 degrees. In a small bowl, combine the remaining 1 tablespoon sugar with 1/2 teaspoon cinnamon.
Remove scones from the freezer, and brush with remaining 2 tablespoons half and half. Sprinkle on the cinnamon-sugar mixture. Bake in a preheated oven for 15 to 20 minutes, or until golden brown. Remove from the oven and let cool. Enjoy!
Notes: If you don’t have cinnamon chips, you can use white chocolate chips- just add 1 teaspoon cinnamon to the dough (add it in to the dry flour mixture).
Question of the day: Which do you prefer- scones or biscuits?
Made with love, not calories!
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