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.
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 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.