Sunday, March 8, 2015

Simply Scrumptious Cinnamon Scones

From the kitchen of One Perfect Bite...If you have houseguests coming for the holiday, or are just looking for something simple to make for Easter brunch, you might want to give these scones a try. They have the soft texture of a cream scone, but the sugar topping gives them enough crunch to make their texture interesting. These scones are not overly sweet, so the glaze, which might be excessively sweet in other recipes, is perfect here. I use the food processor to simplify their assembly and make clean-up easier. This is a very straightforward recipes that you can alter to your personal taste. Like nuts? Add them. Yearn for lemon? Give it a shot. This has become my go-to recipe when I'm harried, hurried or worried about creating a guest-worthy morning pastry. These scones take ten minutes to make and another ten to bake. While this is not my favorite recipe for scones, I use it more than any other because it is so easy. I do hope you'll give the recipe a try. Here is how the scones are made.

Cinnamon Scones...from the kitchen of One Perfect Bite inspired by Money Saving Moms

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut in 1/4-inch cubes
1 egg, separated
3 tablespoons honey
1/3 cup buttermilk
Crumb Topping
1-2 tablespoons dark brown sugar
1/2 teaspoon cinnamon
Glaze Ingredients
1 cup confectioners' sugar, sifted
2 to 3 tablespoons milk
1/2 teaspoon vanilla

1) Preheat oven to 400 degrees. Grease a baking pan large enough to hold an 8-inch circle.
2) Combine flour, baking powder, baking soda and salt in bowl of a food processor. Pulse twice to combine. Add cold butter and pulse until mixture resembles very coarse corn meal.
3) In a separate bowl, combine egg yolk, honey and buttermilk. Add to dry ingredients and pulse just until mixture comes together
4) Form dough into a ball on a floured surface. Transfer to prepared baking sheet. Roll or pat into an 8-inch circle that is 1/2-inch thick. Cut into eight equally-sized pieces.
5) Whisk reserved egg white until frothy. Brush over tops of scones. Combine brown sugar and cinnamon and sprinkle over tops of egg-washed scones. Bake for 10 to 12 minutes.
6) Meanwhile, combine 2 tablespoons confectioners' sugar, milk and vanilla in a small ball. Add more milk as needed to form a glaze.
Bake at 400 degrees for 10 to 12 minutes.
7) Transfer scones to a cooling rack and drizzle with glaze. Yield: 8 scones.

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From the Kitchen said...

These look guest worthy. Step 2 has been overlooked by your proofreader though. I'll wait for the correction before printing.


Alicia Foodycat said...

They sound very good! Your houseguests are lucky!

Mary Bergfeld said...

Thanks for catching that Bonnie. Hopefully all is well now. Hugs
and blessings...Mary

Sandra | Sandra's Easy Cooking said...

Those look just wonderful! Perfect for sweet treat with tea or coffee! Thank you for sharing, Mary!

David said...

Mary, We love scones but I don't ever remember having a cinnamon version. They look great and those toppings have to put them over the top! Take Care, Big Daddy Dave

Katie C. said...

Hi - I've been a lurker on your site for a while. Sounds scary, but I'm not. Can I use parchment instead of buttering the sheet pan, or am I supposed to use a cake pan of some sort to keep the scones all snuggled up to each other?

Mary Bergfeld said...

Hi Katie, Feel free to use parchment paper. I cut my scones on the baking sheet but separate them a bit so they are not attached to one another. A pizza cutter is great for cutting scones by the way. Have a great day. Hugs and blessings...Mary

Jamie said...

Mary, these are perfect and I love that they are cinnimony! I've been craving scones for months and now I have to try these!

Lisa said...

These look great! Looks like I'll be adding these to our Easter brunch.

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