I dreamed these scones for weeks. I was obsessed with everything cinnamon recently (and still really) so it is not surprising that when I was in Blog & Bake, it was the combination of flavors I choose when we had the opportunity to make our own scones. They had the most delicious (and cute) cinnamon chips as an option to mix-in, so I knew right away that I wanted to throw those in the great basic recipe they gave us. (Hershey made cinnamon chips as well!)
In our scones lesson we have learned that you can make scones two cakey ways-different or flakey. How do you prefer? I flakey all the way. I want them almost cracker-like, not too sweet, but super soft. The difference is how you break butter, bits = more cakey- larger pieces = flakey! In my mind are the perfect texture for scones- melting in your mouth with cinnamon chips and a soft cinnamon icing on top of it.
* Another great thing about this recipe is that it is equally delicious with whole wheat flour as it is with any use. (I used white flour in this version, but the two tables.) While the baked goods with whole wheat flour are stereotypically drier and tenacity, you'd be surprised how tender and flakey are with both types of flour!
Is this really the weekend of Memorial Day already? Does anyone else feel like this year has just flown in that day? I can not believe it's almost halfway done ... I have big plans cooking on the weekends and that's about it. Have a wonderful long weekend everyone! xoxo
- 2 cups (8 oz) of flour (whole wheat or all purpose)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon of baking soda
- ½ teaspoon salt
- 1 unsalted butter stick, chilled and cut into pieces
- ½ cup cinnamon chips
- 1 egg, separated
- ¾ cup buttermilk (6 oz)
- ¼ cup powdered sugar (more if necessary)
- ½ teaspoon cinnamon
- 1-3 teaspoons of milk
- Preheat oven to 375 F.
- Mix flour, sugar, baking powder , cinnamon, baking soda and salt in large bowl.
- Add the pieces of butter and use your hands or a pastry blender to work the pieces in flour. Keep breaking it down until the butter pieces are the size of grapes. (Small if you want scones "cakey")
- Whisk buttermilk and egg yolk and gradually add the flour mixture. (You may not need it all if you use white flour.)
- Transfer dough to a lightly floured surface and knead until it comes together into a ball.
- Flatten the dough into a 7-inch drive and cut into quarters. Transfer wedges to a baking sheet lined with parchment paper and brush with egg white.
- Bake for 18-25 minutes or until lightly browned. Let cool on rack.
- Mix the sugar and cinnamon in a small bowl. Add milk one teaspoon at a time and mix. Add more milk or sugar powder until the icing is your desired consistency. Pour over the cooled scones.