Monday, March 5, 2012

Cinnamon Scones

Triple Cinnamon Scone
Cinnamon is one of my favorite spices.  I use it every chance I get.  I even sprinkle cinnamon in my coffee every morning.  I heard somewhere that cinnamon is very good for you.  Supposedly it helps to reduce the dastardly inflammation that is the cause of so much that ails us.  I'm not a doctor, so don't take my word for it.  I don't even remember where I heard or read it, so I can't even say it was a reputable source, but since I love cinnamon it doesn't bother me one bit to eat as much as I can.

 
Even though I love cinnamon I am not a cinnamon connoisseur.  I've seen all kinds of special cinnamons offered by spice purveyors, and I've even purchased a few, but plain old grocery store brand cinnamon is good enough for me.

The bakers at King Arthur Flour published this Triple Cinnamon Scone recipe in April 2010, on their blog.  I've been wanting to make them ever since I first saw the recipe, but had neither the cinnamon Flav-R Bites, nor the cinnamon chips that I was certain would put these scones over the top.  I remedied that pantry omission a couple of weeks ago when we visited the King Arthur store during a weekend in Vermont.  At last, I was prepared to make these scones.
The Cinnamon Chips and Flav-R-Bites

This Triple Cinnamon Scone recipe is the one from the King Arthur blog.  I'll walk you through how I made them so you can see how the recipe might work in your kitchen.  Plan for about 2 hours from start to eating, or you can make them ahead and keep them frozen until you are ready to bake them.

Triple Cinnamon Scones
Makes 12
The Scone Ingredients
  • 3/4 cup evaporated milk
  • 1 cup King Arthur cinnamon Flav-R-Bites
  • 2 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt 
  • 1/2 cup cold butter, cut into chunks
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

The Filling and Glaze
The Glaze and Filliing Ingredients
  • 5 tablespoons unsalted butter, melted
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon
  • 3 1/2 cups confectioner's sugar
  • 1 teaspoon ground cinnamon
  • 7 tablespoons milk

Begin by soaking the Flav-R-Bites in a small bowl with the milk.  Set aside for 20 minutes.  Melt the butter and mix it with the brown sugar and 2 tablespoons of cinnamon in a separate small bowl.  Set that bowl aside.

Soak the Flav-R-Bites and Mix the Filling

Make the scones: combine the flour, sugar, baking powder and salt together in the bowl of your electric mixer.  Add the butter and mix to combine.  The mixture will be unevenly crumbly and that is good.

Crumbly Batter


Add the lightly beaten eggs and the vanilla to the Flav-R-Bites mixture.  Pour this mixture into the flour mixture and stir until the mixture comes together.  Don't over do it.  You just want the mixture to hold together.

The Batter Comes Together


Prepare a well-floured space on your counter top.  I used my SilPat sprinkled with flour.  You are going to measure the size of your dough, so you'll want an area that is at least 18 inches wide.  Scrape the dough onto the well-floured surface and roll the dough into a 9 inch square.  It should be about 3/4 inch thick.  Check to make sure you have plenty of flour under the square.

Roll Batter into a Square

Now spread the cinnamon filling over the dough, almost to the edge.

Spread the Cinnamon Filling


Fold one edge into the center like when you fold a letter for an envelope.

Fold One Edge into the Center


Then fold the other edge into the center making a rectangle.

Fold in the Other Edge


Gently roll and pat the rectangle into a 3inch by 18 inch rectangle.  It will be 3/4 inch to 1 inch thick.
Make a 3" x18" Rectangle


Cut the rectangle into 6 equal squares, each 3 inches. 
Make 3 Inch Squares


Diagonally cut the each square in half and place on a parchment lined baking sheet.  Place the baking sheet in the freezer for 30 minutes.  Preheat your oven to 425 degrees F.

Cut on the Diagonal and Freeze


After 30  minutes bake the scones.  I chose to bake 4 of the scones.  The remaining scones were individually wrapped in plastic and bagged for the freezer.  That way I can have fresh scones whenever the spirit hits.  Bake the scones for 16 minutes, or until they are puffed and brown.  remove the pan from the oven and allow the scones to cool on the pan.

Scones Fresh from the Oven


While the scones are cooling mix the glaze.  For the 4 scones I mixed together 1 cup of confectioner's sugar, 1/2 teaspoon of cinnamon and 2 tablespoons of milk.  Mix all of the ingredients for the entire batch of scones.   You want the glaze to run easily from the spoon.  Drizzle the glaze over the scones.

The Glaze


Serve immediately.  Warm is best...and oh, so delicious.

Triple Cinnamon Scones


Get the printable King Arthur Triple Cinnamon Scone recipe by clicking the King Arthur link.  You can get my printable Triple Cinnamon Scone version of the recipe by clicking that link.

 Enjoy!
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4 comments:

  1. They look yummy Donna and thank you for sharing. I am not a Scone fan, but glad you talking about the cinnamon chips at KA because I wanted to get some for cinnamon rolls. I too, like you use store bought cinnamon, but I do like Madagascar Vanilla best!

    ReplyDelete
    Replies
    1. I was going to use both the cinnamon chips and the cinnnamon flav-r-bites in these scones, but decided not to overdo it. They are tasty chips...I popped a few in my mouth to try them out.

      Delete
  2. They look even more delicious in print (and picture) than they did when you described them to me this weekend!!!!!

    ReplyDelete
    Replies
    1. I'll need to make them for you so you can taste them. Maybe next weekend....

      Delete

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