Glazed Cinnamon Scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 Scones
Ingredients:
2¼ cups all-purpose flour
3 teaspoons baking powder
1 pinch salt*
1 teaspoon cinnamon
½ cup butter (cold)
2 eggs (cold)
½ cup half-and-half cream (cold)
¼ cup brown sugar (lightly packed)
½ teaspoon vanilla
*If using unsalted butter, then add 1/4 teaspoon salt.
MAPLE SYRUP GLAZE:
½ cup powdered / icing sugar
½ teaspoon vanilla
2 tablespoons maple syrup
½ tablespoon cream, half and half
Directions:
Pre-heat oven to 375°F (190 °C). Line 1-2 cookie sheets with parchment paper.
In a medium bowl, beat eggs, then beat in cream, brown sugar, and vanilla.
In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Then, cut in butter until you have a crumb mixture. Make a well in the centre and add the beaten egg mixture, stir just until combined.
Turn onto a floured flat surface and knead gently into an 8-inch circle. Place on a prepared cookie sheet and cut into 8-10 triangles. Separate the scones so they aren’t touching. Brush with a little milk, sprinkle with sugar, and bake for approximately 14-16 minutes. Let cool completely before frosting.
MAPLE SYRUP GLAZE:
In a small bowl, combine powdered sugar, vanilla, and maple syrup. If it is too thick,k add ½ tablespoon of half and half, mix until smooth.
Notes:
To make half and half, combine 1/2 milk and 1/2 whole/heavy/whipping cream and combine.
If you prefer, you can leave out the maple syrup and substitute cream instead, and add 1 teaspoon of vanilla instead of 1/2.
The scones should be stored in an airtight container. If you store them at room temperature, then they should be eaten within 2 days. If you store them in the fridge, then they will last up to a week. Bring them to room temperature before serving.
To freeze them, place the cooled scones in an airtight container or freezer bag. The scones will maintain the best quality for about 2 to 3 months. To defrost them, leave them in the bag or container and defrost at room temperature for 2-3 hours before serving.
They can also be frozen unbaked. Freeze first on a baking sheet, then move to freezer freezer-safe bag or container. They can be baked frozen (let them sit out while the oven is pre-heating). They will need a few more minutes of baking time.
Tips for making the best scones:
Be sure to use cold ingredients; they will help keep the butter from melting before the scones are baked, so that it melts in the oven and creates a flaky, moist scone.
I also discovered the addition of some half-and-half cream makes these richer and a little moister.
Do not over-mix or over-knead the dough; this will produce a tough and not very tasty scone.
Nutritional Facts:
Calories: 174kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Cholesterol: 33mg | Sodium: 16mg | Potassium: 179mg | Sugar: 13g | Vitamin A: 60IU | Calcium: 72mg | Iron: 1.6mg
Recipe courtesy of An Italian in my Kitchen.com
