Cinnamon Bun Scones

This morning I wanted to bake something so I flipped through one of my baking cookbooks and saw these scones that looked pretty good. I had all the ingredients so I decided to give them a try. A few suggestions, make sure you don't under bake them or they may start to crumble when you dip them in the Cinnamon Dip. This happened with a few of mine, but most of them were baked to a golden brown color and those ones worked better with the dip. This is a great recipe and I thought it was also a good breakfast for the beginning of Fall!

Cinnamon Bun Scones  

Recipe courtesy “A Passion for Baking" Cookbook

Want the taste but not the fuss of a yeasted cinnamon bun? Then these morsels are for you. Great for freezing, these scones are small enough that you can eat two and still feel you have not overindulged. Cinnamon is on the outside; inside is a tender crumb scone that has a light vanilla-butter scent.

SCONES:

3 cups all-purpose flour

1 cup sugar

¾ teaspoon salt

4 teaspoons baking powder

¾ cup unsalted butter, cut into chunks

2 teaspoons pure vanilla extract

2 large eggs

¾ to 1 cup heavy whipping cream or whipping cream

CINNAMON DIP:

4 Tablespoons unsalted butter, melted

2 teaspoons ground cinnamon

2 to 3 cups confectioner’s sugar

Whipping cream or milk, as required

Preheat oven to 425°F. Stack two baking sheets together and line top sheet with parchment paper. Arrange oven rack to upper third position.

In a food processer, add flour, sugar, salt, and baking powder and blend briefly. Add butter and pulse to make a coarse, grainy mixture.

Turn out mixture into a large bowl. Make a well in center and stir in vanilla, eggs, and whipping cream to make a soft dough. If it is stiff, add more cream.

Using an ice cream scoop, deposit 15 to 20 scones on prepared baking sheets, or use a smaller 2-tablespoon cookie scoop and deposit 3 dozen baby scones.

Bake until scones are puffy and golden brown, about 22 to 25 minutes.

Meanwhile, for Cinnamon Dip, whisk together all ingredients until you have a thick but drippy glaze. Add more confectioners’ sugar or cream as required.

Cool scones to warm and then dip into Cinnamon Dip. Dip scones again once topping is set.

Yield: about 15 to 20 scones or 36 miniatures.

 

Photos by JoJo

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