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Imagine, if you will, the perfect scone…
Having a tough time? Scones get a bad rap for their density and intentional dryness in comparison with other baked goods. A friend of mine even refers to them as “a stale version of real pastries.” That doesn’t have to be the case though!
Scones aren’t just stuffy little pastries for teatime and Downton Abbey viewing parties. Perhaps you need a little treat to look forward to in the morning to get your day started. Or maybe your cup of coffee is just lonely without a little somethin’ somethin’ to keep it company. Whatever the reason, we’re going to make them your new favorite pastry.
I doubt that “scone” and “badass” have frequently occurred in the same sentence, but I’m going to go ahead and say it: these scones are badass.
Traditionally scones aren’t very sweet, although they partner perfectly with things like jam and clotted cream. These days, however, you can easily find sweet versions, including ones glazed with a light icing. Using the New York Times Classic Scone recipe as inspiration, we’re adding a little love of our own.
Never had cinnamon chips? Get excited. These are a must for any huge cinnamon fans. Think the concentrated flavor burst of butterscotch chips without the impending-cavity feeling. Hershey’s makes the most widely available cinnamon chips but you can occasionally run across others as well, such as the King Arthur Flour version.
Easy Recipes: Brown Sugar Cinnamon Chip Scones
- 2 c unbleached all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 2 tbsp granulated white sugar
- 5 tbsp cold butter
- 1 egg
- 1/2 c + 3 tbsp heavy cream, more for brushing
- 1/3 c cinnamon chips
- 1/4 c brown sugar
Cinnamon Sugar topping
- 1/4 tsp cinnamon
- 1 tsp granulated white sugar
1. Preheat the over to 450°.
2. Whisk together flour, salt, baking powder, cinnamon and granulated white sugar.
3. Cut the butter into cubes and pulse in the food processor with the dry ingredients until incorporated. The mixture should look like cornmeal.
4. Transfer to a large bowl and add the egg and heavy cream. Stir until thoroughly combined. The dough formed should be sticky to the point where it sticks slightly to your hands. This moisture content is what prevents the scones from being dry, so if you are not finding the dough sticky, slowly add a small amount of heavy cream until you do.
5. Add the cinnamon chips and brown sugar. Mix just enough that the brown sugar is swirled throughout the dough – it does not need to be mix in thoroughly.
6. Turn the dough out onto a lightly floured surface and form into a rectangle approximately 1-inch thick.
7. Cut the dough into triangles or use a glass to cut the dough into circles. Feel free to go with whatever you like better. I tend to prefer the less uniform look of triangles.
8. Transfer the scones to an ungreased cookie sheet. Brush the top of each one with a light coating of heavy cream.
9. Mix the cinnamon and sugar for the topping together in a small bowl and dust each scone with the mixture.
10. Bake for 10-11 minutes, until they are golden on top.
Scones will keep for 2-3 days in an airtight container. If they last that long…