Sunday, June 3, 2012

Cinnamon Scones

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons butter
  • 1 cup heavy cream
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon

  1. Preheat oven to 450.
  2. In a large mixing bowl, stir flour, white sugar, baking powder and salt. 
  3. Cut the butter into 1/4 inch cubes and toss in the flour. With a pastry cutter, cut the butter into the flour until it resembles coarse crumbs.
  4. Stir in the heavy cream until the dough lightly comes together
  5. Turn the dough out on a pastry board and gather into a flat rectangle, about 8x8, that holds the crumbs together.
  6. In a small bowl, stir the brown sugar and cinnamon.
  7. Sprinkle the cinnamon-sugar over the dough. Fold the dough around the cinnamon, keeping the sugar to the inside, and flatten back out again. Repeat several times until the cinnamon sugar is distributed in layers through the dough.
  8. Re-form the dough into about an 8x8 rectangle. Cut into 8 pieces.
  9. Line a cookie sheet with a silicone baking mat. Transfer the scones and bake about 12 minutes until golden brown.
  10. Allow them to cool on the sheet at least five minutes.
  11. Serve with coffee.

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