about the recipe
I just love scones. They're so simple, and in my opinion, they just never disappoint! Dare I say...are they my favorite baked good?​
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These ones in particular stole my Fall baking plans. I was finding every excuse to make these any chance I got!
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Now, are they real cinnamon buns? Definitely not. That being said, the flavor profile is spot on, and the texture of the scones just melts in your mouth. A bonus: they take a less than half the time!​​​​​​​​​​​​​​​
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tips & tricks
Freeze the dough: yep, this is a scone recipe, and yep, I'm here to tell you not to skip this step. It's crucial for all scone recipes, but most importantly this one. Due to the layering, the shape of the scones need all the help they can get and are relying on cold butter, so it's best to be putting these in to bake as cold as possible. An easy way to work this step in is to wait to preheat your oven until AFTER the scones are ready. Put the scones in the freezer, preheat your oven, then you'll be ready to go!
Cold ingredients: The colder, the better. Don't be afraid to chill your bowl and pastry cutter, too! Most recipes emphasize the need for room temperature ingredients - this is not those recipes. Keep your butter cold, keep your heavy cream cold, and yes even keep your equipment cold.
Storage: Store in an air tight container on the counter for a couple days, longer in the fridge.
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ingredients
For the scones:
2 1/2 cup flour
6 tbs granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, cold
1/2 cup heavy cream
1 tsp vanilla
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For the filling:
3 tbs granulated sugar or brown sugar
2 tbs butter, room temperature
1 tbs cinnamon
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For the icing drizzle:
3/4 cup powdered sugar
1 tsp vanilla
1 tbs milk or heavy cream
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recipe
1
Preheat oven to 400°F. Prepare one cookie sheet with parchment paper.
2
Whisk together flour, sugar, baking powder, and salt. Cut cold butter into dry ingredients with a pastry cutter, forks, or fingers. Mixture should be like coarse sand. Place bowl in freezer.
3
In a medium bowl, whisk together heavy cream and vanilla.
4
In a small bowl, mix together ingredients for the filling.
5
Add wet ingredients to dry ingredients with a fork, mixing gently - dough will be shaggy. If dough is too dry, add another tablespoon of heavy cream. Do not over mix!
6
Turn the dough onto the parchment paper. Knead a couple turns with floured hands to bring together and form a rectangle.
7
Spread the filling over one half of the rectangle. Fold the uncovered half over the covered half and press gently. Cut into eight rectangles and place on the prepared cookie sheet.
8
Place in the freezer for at least 15 minutes. Preheat oven to 400°F.
9
Bake for 14-18 minutes or until golden brown. Let cool fully before icing.
10
Stir together ingredients for the icing. Add extra cream to make it runnier or extra sugar to make it stiffer. Drizzle over scones once cooled and enjoy!
