I started my new year off deliciously by making Triple Cinnamon Scones, a recipe that has been on my to-make list for a long time. My original plan was to make them and blog about them on January 1 – I thought they would be a delicious opening to a fresh year of blogging. The scones were indeed delicious, but the original recipe was messy and not picture-worthy.
Part of the problem is that the King Arthur Flour recipe calls for specific ingredients they produce (like Baker’s Cinnamon Filling); although I appreciate that they list substitutions for those ingredients, in this case they didn’t quite work. They suggest butter + cinnamon + brown sugar as a substitute for the filling, which all oozed out onto the baking sheet, where it caramelized and some of it burned. The icing in the original recipe made an already sweet scone way too sweet.
The scones were delicious, but not perfectly executed. I should have read the reviews and adjusted my baking to avoid these problems. So I held the recipe back to try them again today.
The original recipe made 12 scones (or some greater number – you can check the King Arthur Flour recipe or its accompanying blog for variations), so I decided to make a half batch the second time. Six scones is a much better amount for the two of us, with a extra for leftovers.
Triple Cinnamon Scones
1 3/8 cups flour (1 1/4 cup + 2 tbsp)
8 teaspoons sugar
1/2 tablespoon baking powder
3/8 teaspoon salt
1/4 cup cold butter (1/2 stick)
1/2 cup cinnamon chips
1/4 cup half and half
1/2 teaspoon vanilla
6 tablespoons brown sugar
1 tablespoon cinnamon
Combine flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or two knives, until butter is incorporated and mixture is crumbly. Stir in cinnamon chips. Whisk together egg, half and half, and vanilla. Add egg mixture to flour mixture, stirring just enough to moisten the flour and form a ball of dough. Turn dough out onto a lightly floured surface and pat into a 4.5×4.5 inch square.
Combine brown sugar and cinnamon. Pat as much of it as will fit onto the top of the dough; it won’t all fit, and you should reserve a little for topping the scones. Fold the top of the dough over the center, like you’re folding a trifold letter; pat dough down. Fold the bottom of the dough up over the remaining dough, patting dough down. As you fold and pat the dough, it will lengthen into a 3×9 inch rectangle. Sprinkle with remaining cinnamon sugar, patting it on to get it to stick. (Alternatively, you could use the glaze from the original recipe, but I found it made the scones entirely too sweet.)
Cut rectangle into 3 squares, and cut each square in half along the diagonal to create triangles. You will have 6 scones. Place scones on a lined baking sheet and place in freezer for 30 minutes. Meanwhile, preheat oven to 425F. After 30 minutes, place scones in oven and bake for 16 minutes, turning the pan once. Eat warm or cold.
These scones were delicious both times I made them. With the version I listed here, the scones were still moist under a crisp exterior. The cinnamon sugar on top gave the scones a nice crunchy outside. A tiny bit of cinnamon sugar from the layers of filling dripped a little down the outside of the scones, but it did not all ooze out onto the baking sheet as it had before. It created layers within the scone where you could pull pieces off, a little like a cinnamon roll. Yes, in some ways these are like biscuity cinnamon rolls – so much easier to prepare. The cinnamon chips were delicious. I really enjoyed these scones, and look forward to making them again.