Monday, September 29, 2014

Cinnamon Spice Scones


Scones have been on the list of things I've been itching to make since receiving my handy food processor. The time just didn't feel right over the summer. Not to say that scones taste bad in warm weather, but they do go so nicely with a warm beverage like coffee or tea.

Scones are the delicious meeting point between pie crust, muffins and biscuits. It's really all about the butter. Just like pie crust, the butter imbeds itself in between the layers of flour. This makes the scones super flaky, crumby and just plain yummy.

I came across this simple recipe from moneysavingmom.com and decided it was time to try it out. They were indeed very easy and they came out perfect.

 Ingredients

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup of butter, chopped into small cubes
1 egg, separated
3 Tablespoons honey 
2 teaspoons vanilla
1/3 cup milk
Cinnamon sugar for sprinkling over the top (optional)


In a food processor or large bowl, add the flour, baking soda and power, along with the salt, cinnamon, and butter. Then pulse until the butter is the size of small peas and is evenly distributed throughout the dry ingredients. 

If you are not working with a food processor, use either a sturdy fork or a pastry cutter to do the same thing. It should look like the photo above.


 Combine just the egg yolk, honey, vanilla and milk. Then add this to the mixture. The mixture looked a little dry for me, so I added another few Tablespoons of milk. Make sure you save the egg white to brush over the tops of the scones.


Squish all the dough together and place this on a well floured counter top. Roll this into a circle like shape that is 1/4 inch thick. Then cut this like you would a pizza. I made 8 scones from this.
 

Place the unbaked scones onto a greased cookie sheet. Brush with the egg white and sprinkle over the cinnamon sugar if you are using it. 
 

Bake the scones at 400 degrees for about ten minutes. These little beauties should be golden brown on the top and should be firm, not squishy when gently pressed.


Let the scones cool for about 15 minutes before eating them. Not only will they be far too hot, they will crumble really easily. I drizzled a glaze made with powdered sugar and vanilla over the top before we enjoyed them.


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