I love trying different scone recipes and knew that I would like this one. I happen to really enjoy cinnamon chips as long as they are added into the right recipe. These scones are a cross between a gooey iced cinnamon roll and a buttery brown sugar scone. When making these scones make sure you don’t over mix and be sure that you measure the flour careful. If you do these two things you will have scones that are crumbly, buttery and creamy goodness.
Ingredients:
SCONES
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) light or dark brown sugar
- 2 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 8 Tablespoons (115g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream (plus a little extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/4 cups cinnamon chips*
- coarse sugar for sprinkling on top before baking (optional)
GLAZE
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) milk/half-and-half/cream
- 1/4 teaspoon vanilla extract
Directions:
Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the cinnamon chips. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife. Using a pastry brush (or your fingers!) brush lightly with a little bit of cream and then sprinkle with coarse sugar. Separate the scones and line them on the baking sheet with a little space between each one.
Bake for 20-25 minutes or until lightly golden and cooked through. Mine only took around 15 mins. So keep an eye on them. Remove from the oven and allow to cool for a few minutes. During this time, make the glaze by whisking all of the glaze ingredients together until completely smooth. Drizzle over scones right before serving.
Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.
