Breaking My Tradition.

I have a favorite recipe for Scones. I posted it on Cocoa & Lavender 14 years ago, and I’ve never made changes to it, other than varying the kinds of dried fruit I use; my favorite will always be brandy-soaked currants. I’ve shared the recipe with many friends who love these scones; one silly person tried to reduce the amount of butter and cream, then complained that his weren’t as good as mine. What was he thinking? 

That said, I’ll admit a local restaurant made a scone that I particularly loved. When the restaurant was acquired by a large chain, those scones were discontinued. They were cinnamon scones, studded with cinnamon chips and topped with a cinnamon glaze. Recently, when Mark and I and several friends were in Glacier National Park, the little convenience shop in the hotel offered a cinnamon scone. It was disappointing, to say the least. That made me think: “Figure out how to make them!” And so I have… you’re welcome.

~ David

Cinnamon Scones

David Scott Allen, Cocoa & Lavender

5 from 1 vote

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Ingredients

  

• 2 cups flour
• 2 teaspoons baking powder
• 8 tablespoons unsalted butter
• 1/2 cup cinnamon chips
• 1/3 cup sugar
• 1/2 cup cream
• 1 egg beaten
• 1 cup powdered sugar
• 3 tablespoons milk plus extra
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

 

• Preheat oven to 400°F.
• Place flour and baking powder in a large bowl, and whisk them together. Add butter in at least 24 pieces — I but my butter into 54 little pieces — and toss the butter with the flour. Then, using your fingertips, pinch the butter and flour together, until the butter is in small flakes or pea-sized pieces.
• Sprinkle the cinnamon chips on top of the flour mixture. Add the sugar, then stir to combine.
• Beat the cream and egg together in a small bowl. Make a well in the center of the dough and add the cream and egg mixture. With as few strokes as possible with a wooden spoon, bring the dough together, then finish mixing with your hands until you have a well-mixed dough. Pat the dough evenly onto a parchment-lined baking sheet into a 8-inch square, about 3/4-inch thick. Slice the dough in half in both directions, then cut again from corner to corner in both directions. This will give you eight triangular scones. Separate them slightly to make a little space between each scone. Bake for about 15 minutes, until golden on top, and slightly brown on the bottom. Cool scones on a rack for 10 minutes.
• Sift the flour and cinnamon into a large bowl. Add 3 tablespoons milk and the vanilla; whisk until a thick, but spreadable consistency is reached. If too thick, add up to a tablespoon more milk. Spoon the glaze over the scones and let it set before serving.

Notes

Makes 8 scones.

The scones themselves are not terribly sweet. For those who don’t like things too sweet, you can skip the glaze. In this respect, we are definitely a household divided – I love the glaze; Markipedia does not.