Rainy Morning Breakfast: Cinnamon Scones & Cold Brew Coffee

Can you think of anything better on a rainy weekend morning than a good cup of coffee & a warm cinnamon scone ??  Me neither !!  This morning I awoke to a drizzly rain and a much cooler day in the 70s, compared to the high 90s all week, so it was definitely a warm scone day.   While the scones are baking,  make a cup of coffee, using cold brew  (see earlier post) from your fridge.   These are wonderful straight from the oven.   It was a lovely morning !!

The recipe I was using made about 8 large scones, which I dare not bake or they would all get eaten… immediately.   The last time I made scones I froze some & it worked so well I did it again.  The best part of frozen scones is you don’t need to defrost.   Just turn on the oven, take the scones out & put on a piece of parchment.   By that time the oven is likely preheated & you’ve got fresh scones….anytime !!

This recipe is adapted from a buttermilk cranberry scone recipe at Pinch My Salt.   It produces a moist yet light & flaky scone.

CINNAMON SCONES  

2 cups all purpose flour                                 1/4 cup granulated sugar                                 1 1/2 teaspoons baking powder                   1/4 teaspoon baking soda                                    1/2 teaspoon salt                                                3 teaspoons cinnamon

 

1/2 cup cold unsalted butter, cut into small chunks
1/2 cup buttermilk
1 large egg
2/3 cup cinnamon chips (I used Hersheys)
finely grated zest from one small lemon or lime (about 2 teaspoons)
heavy cream (optional, for brushing tops of scones)

 

1. Preheat oven to 425 degrees.   Line baking sheet with parchment.   Cut butter into chunks & set in the freezer until needed.

2. In a food processor, combine all dry ingredients & pulse a couple times to mix.    Lightly dust a counter top with flour for later use.
3. In a small bowl, whisk together egg, buttermilk, and lemon zest.   Add cinnamon chips to the wet mixture.  Pour a little bit of heavy cream in a bowl and have a pastry brush handy.
4. Add butter chunks and pulse 4-5 times until butter is cut into flour mixture.
5. Add buttermilk mixture all at once to flour mixture.  Pulse only until mixture comes to a ball.  Dump dough onto floured counter top and, with floured hands, gather into a ball and knead once or twice to combine everything.  Pat into a circle about 1/2 inch thick.  Cut as a pie into 8 slices.  Put scones on lined baking sheet and brush lightly with heavy cream.    (NOTE:  Freeze individually & then transfer to ziplock bag for storing)
6. Bake in a preheated 425 degree oven for 13-15 minutes until lightly browned.    If using frozen scones, baking time may be a few more minutes.