My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Wednesday, January 4, 2012

Cinnamon Swirl Scones

"Cinnamon bites and kisses simultaneously."
~Vanna Bonta
You know, some days I just wake up jonesing for scones.  Nothing else will do.  Thank goodness they're so quick to make.  Easy to carry, not as messy as a sticky-bun, not greasy like a doughnut, light and flaky (if made right,) and not too sweet.  Equally great for grab-and-go breakfasts on the way to work as for leisurely Sundays while working the NY Times crossword.  During my travels last week, I brought scones in my carry-on and that delicious portable treat just about made me feel like I was in first class...then my knees bumped into the seat in front of me and I woke up, but that's another story.

This is a recipe I came up with after being unable to decide between making biscuit cinnamon rolls and scones dusted with cinnamon sugar.  Rolling the scone dough with a cinnamon sugar filling elevated them from OK, to Oh Yeah!  Feel free to shape these the night before, keep covered in the fridge, and bake in the morning.  They are best super-fresh!  These are not my absolute favorite scones, but they are the easiest and I always have the ingredients on hand.  But come 6 months, when local blueberries ripen, Make-Ahead Blueberry Scones are tops!

Cinnamon Swirl Scones
A recipe from The Irish Mother
makes 6-8 scones

2 cups sifted flour
2 teaspoons baking powder
½ teaspoon baking soda
3 tablespoons white sugar
¼ teaspoon salt
½ cup cold butter
1 egg
½ cup buttermilk
2 tablespoons softened butter
¼ cup brown sugar
1/2 teaspoon cinnamon

Preheat oven to 400 degrees.  In a large bowl, stir together flour, baking  powder, baking soda, sugar and salt.  Cut in cold butter until the mixture resembles coarse crumbs.

In a small bowl,  beat egg with buttermilk; add to flour mixture folding just until mixture clings together (the key to a tender scone is to avoid over mixing the dough). 

Turn dough out onto a floured board and with floured hands pat into a 12-inch circle.  Spread with the 2 tablespoons of softened butter.  Mix brown sugar with cinnamon and sprinkle all of this over the butter.  Roll dough from the outer  edge (all the way around) towards the middle (you will end up with a ball of dough).  Turn dough over on the floured board and pat into an approx 8-inch circle that is about an inch thick.  With a large sharp knife, cut into 6 – 8 wedges.

Brush with milk and sprinkle with cinnamon sugar.

Bake for 10-12 minutes.  Serve warm.


Hovkonditorn said...

This is a great recipe and I love cinnamon! Happy New Year to you!

Lisa said...

Seeing all that cinnamon oozing out is simply mouthwatering. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your scones up.

Margaret Murphy Tripp said...

Thanks so much! I checked out your blog and added the link. Fun page!
Happy New Year!

Kathy said...

These scones look scrumptious!! Something wonderful to have with a nice cup of tea!!

Margaret Murphy Tripp said...

@Kathy: Thank you! Yes, they are wonderful warm, right out of the oven. Thank goodness you can make them ahead so they're easy to pop in the oven!

Kimby said...

Margaret, these look delectable, but I'm still hooked on your Orange Scones! Any scone is a good scone, especially when it's fresh out of the oven -- or served in first class... :)

Di said...

Ooh, yummy! We love scones around here, and these are the sort my girls like--no nuts or dried fruit in them. =)

Anonymous said...

Hi there, I was wondering if the dough is supposed to turn out sticky? I've never made or even tasted scones before. They turned out light and tender, but the dough was a bit sticky and a pain to work with. Should I add more flour next time I give this a try or is it normal for it to be sticky? Just wondering. Thanks...

Margaret Murphy Tripp said...

It can be. I have quite a lot of flour on the board when I turn the dough onto it to shape it. I think if you stir more flour into the dough it will make them tougher.