Last year I tried to make scones for the second time. I was so excited because the recipe called for fresh blackberries and I love blackberries! I thought to myself, these are going to be great. Well, I misread the recipe and kneaded those poor little scones to death. The recipe was a complete disaster! I continued my love affair with scones from afar, for about a year. I couldn’t bear to try making them again because I thought I wouldn’t be able to master them. Fast forward to a few weeks ago and I had the itch to try scones again. This time I wanted to try a recipe that had a less biscuit type texture. I know that kinda goes against traditional scones, but I had a scone this way at Starbucks and surprisingly, it was really good! I set out to find the perfect recipe and proceeded to try scones again. This time the recipe didn’t require any kneading. Thank God! The original recipe is for chocolate chip scones. I adapted the recipe because I wanted cinnamon scones with a vanilla glaze. I love cinnamon and thought it would be a perfect way to welcome Fall since it’s just around the corner.
Are you a fan of scones? Have you ever baked them before? If so, what’s your favorite scone combination?
Cinnamon Scones with Vanilla Glaze adapted from Sally’s Baking Addiction
2 cups of all-purpose flour
1/2 cup light brown sugar
2 & 1/2 tsp of baking powder
2 tbsp of cinnamon
1/2 tsp salt
8 tbsp cold unsalted butter ( the original recipe called for frozen butter, but I didn’t have frozen butter so I used very cold butter)
1/2 cup heavy whipping cream
1 large egg
1 tbsp vanilla extract
1/2 cup powdered sugar
2 teaspoons milk
In a small bowl, mix the sugar and milk together until you get a glaze consistency. Set your glaze to the side for drizzling over the scones once they are baked and cooled.
Pre-heat your oven to 400 degrees. Get two bowls to use for the the dry and wet ingredients. In a large bowl, combine the flour, light brown sugar, baking powder, salt and cinnamon. Add the grated butter last, combining with your fingers or a fork.
*Note: even though I didn’t use frozen butter, I did very quickly grate my butter into the flour mixture. Make sure the butter is extremely cold so as to avoid the butter melting before you have a chance to grate it. If it does begin to melt towards the end of grating, just incorporate it with your fingers.
In your second bowl, combine the egg, whipping cream and vanilla. Add the wet ingredients to the dry ingredients slowing incorporating and being sure not to over mix. Once all of the ingredients are combined, add some flour to your hands and form the dough into a ball. Remove the dough from the bowl and place the dough on a cookie sheet lined with parchment paper. Pat the dough into an 8 inch circle then cut into 6-8 triangular shapes. Sprinkle with sanding sugar then bake for 20-25 minutes or until golden brown. Cool then drizzle with vanilla glaze and enjoy!