I have had to travel back to NJ several times this Summer to deal with some medical issues with my beautiful and precious dog, Kit. This past week, I found myself with some idle time and needed to keep myself busy. Having one or both of the kids at home is always a good excuse to get experimenting in the kitchen. I did a lot this weekend.
I was fooling around this morning trying to get something in the oven before my daughter, Christin left for NYC. I didn’t quite get these done in time, but they came out looking good. I will send them back to Baltimore with her tonight along with the remains of the Blueberry-White Peach pie for her to share with her friends. If you don’t have them for breakfast, they can always be served for dessert after dinner, or a late night treat with a scoop of vanilla ice cream and some berries!
THE CINNAMON-SUGAR SCONE
2 3/4 cups cake flour
1 tblsp baking powder (fresh)
1/2 tsp salt
1 cup prepared cinnamon sugar – mix it with however much cinnamon you like
2 large eggs
1/3 cup heavy cream
1 tsp vanilla extract
1 stick unsalted butter, cut into small cubes
Preheat oven to 425F (400F convection). Line a baking sheet with parchment paper.
In the bowl of a food processor, combine flour, baking powder, salt and 1/4 cup of the cinnamon sugar.
In a small bowl, combine eggs, heavy cream, and vanilla, whisking until well combined.
Pulse the flour mixture until the dry ingredients are combined. Add the butter and pulse until the mixture resembles coarse meal. Remove the flour mixture to a large shallow bowl.
Make a well in the center. Add about 2/3 of the wet ingredients. Toss with a light hand with a fork or a white plastic pastry blender, working from the outside in. When the dough begins to come together, you can gauge how much more of the wet ingredients to add. The dough should hold together, but not be wet and sticky.
Turn out onto a lightly floured board and knead lightly until you can handle it and it holds together well. Do not over handle the dough. On a separate board, or a piece of parchment, spread the remaining cinnamon sugar mixture. Flatten the dough into a disk, about 8″ across and 1″ thick. Place the dough onto the cinnamon sugar and turn and cover the other side. The exterior should have a nice full coating of cinnamon sugar.
Place the disk onto the baking sheet and cut with a sharp knife or pastry cutter into 8 wedges. Bake for 15 minutes or until the exterior is dry and crumbly looking and the scones feel firm. Do not overbake.
Drizzle with glaze – below.
GLAZE:
Make a mixture of about 1/2 cup of cinnamon and confectioner’s sugar. Add a few drops of milk and mix. Keep adding milk, a couple of drops at a time until the glaze is a thick, syrupy consistency. Drizzle over scones and serve.
Scones are best eaten right away or the same day.
Try these. I think you will like them. Of course, you can add any fruit you like – 3/4 to 1 cup.
You can also substitute buttermilk for the heavy cream.