This yummy recipe came from King Arthur Flour's website. These buttery scones have a wonderful swirl of cinnamon through their center and they are a delicious compliment to a nice warm cup of coffee!
Cinnamon Smear Scones
Cinnamon Smear
1/2 cup butterscotch chips
1/3 cup brown sugar, firmly packed
3 tablespoons butter
1 tablespoon cinnamon
Topping
1 egg white, beaten slightly
1/3 cup sugar
2 teaspoons cinnamon
Dough
3 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into chunks
1 egg
1 teaspoon vanilla
1 cup evaporated milk or half and half
Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.
Cinnamon Smear: Place the butterscotch chips, brown sugar, 3 tablespoons butter and 1 tablespoon cinnamon in the work bowl of a food processor. Pulse until the mixture is rough and pasty looking (you can also do this in a blender). Set the mixture aside.
Topping: In a small bowl, whisk the egg white till it's lost its cohesion, but hasn't yet become frothy. In another bowl, mix together the sugar and cinnamon. Set aside.
Dough: Wipe out the work bowl of your processor with a paper towel, then place the flour, sugar, baking powder and salt into the bowl. Process to blend. Add the butter in chunks, and process to break or cut the butter in, forming a mealy, crumbly mixture. Place this mixture in a large mixing bowl. Alternatively, you can use an electric mixer (or your hands, a whisk, and pastry fork or pastry blender) to combine the dry ingredients and cut in the butter.
In a small bowl or cup, blend together the egg, vanilla and evaporated milk (or half and half). Add this to the dry ingredients and stir with a fork until the dough just comes together. Turn the crumbly mass out onto a floured work surface and knead it gently, pressing the cinnamon smear mixture into the dough. It'll look marbleized; this is fine.
Roll or pat the dough into a 10 x 6-inch rectangle, about 1-inch thick, or 10-inch circle. Cut the dough into 12 to 14 squares or wedges. Place the scones on the prepared baking sheet, brush each with the egg white, then sprinkle with the cinnamon sugar.
Bake the scones about 12 to 15 minutes, or until their bottoms are browned and the tops are lightly golden. Yield: 12 to 14 scones.
God bless,
Cinnamon Smear SconesCinnamon Smear
1/2 cup butterscotch chips
1/3 cup brown sugar, firmly packed
3 tablespoons butter
1 tablespoon cinnamon
Topping
1 egg white, beaten slightly
1/3 cup sugar
2 teaspoons cinnamon
Dough
3 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into chunks
1 egg
1 teaspoon vanilla
1 cup evaporated milk or half and half
Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.
Cinnamon Smear: Place the butterscotch chips, brown sugar, 3 tablespoons butter and 1 tablespoon cinnamon in the work bowl of a food processor. Pulse until the mixture is rough and pasty looking (you can also do this in a blender). Set the mixture aside.
Topping: In a small bowl, whisk the egg white till it's lost its cohesion, but hasn't yet become frothy. In another bowl, mix together the sugar and cinnamon. Set aside.
Dough: Wipe out the work bowl of your processor with a paper towel, then place the flour, sugar, baking powder and salt into the bowl. Process to blend. Add the butter in chunks, and process to break or cut the butter in, forming a mealy, crumbly mixture. Place this mixture in a large mixing bowl. Alternatively, you can use an electric mixer (or your hands, a whisk, and pastry fork or pastry blender) to combine the dry ingredients and cut in the butter.
In a small bowl or cup, blend together the egg, vanilla and evaporated milk (or half and half). Add this to the dry ingredients and stir with a fork until the dough just comes together. Turn the crumbly mass out onto a floured work surface and knead it gently, pressing the cinnamon smear mixture into the dough. It'll look marbleized; this is fine.
Roll or pat the dough into a 10 x 6-inch rectangle, about 1-inch thick, or 10-inch circle. Cut the dough into 12 to 14 squares or wedges. Place the scones on the prepared baking sheet, brush each with the egg white, then sprinkle with the cinnamon sugar.
Bake the scones about 12 to 15 minutes, or until their bottoms are browned and the tops are lightly golden. Yield: 12 to 14 scones.
God bless,
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