The concept of the “lazy days of summer” doesn’t really apply to Carolyn. While the boys and I are still snoozing on Saturdays, she is up making pancakes, scones or muffins. She takes very good care of us, we are very lucky. And this weekend we were very,very lucky and got some cinnamon-filled scones. And they were great. Along with a few berries from the garden (the berries in the photos are part of this weekend’s haul) and a cup of coffee, this was a perfect breakfast. Lots of happy faces at the table this morning.
These scones are a bit different as well. Based on a King Arthur Flour recipe (and you do know about King Arthur Flour, don’t you?), these scones have a mixture of cinnamon chips and a rich cinnamon filling. The filling impacts the moisture of the scone while baking, and the result is a more tender and slightly less flaky scone. This recipe is almost “scone as coffee-cake”, and since scones are much easier to make, this is a very good thing, and a very good recipe.
The recipe is pretty standard for scones, with the exception of the cinnamon filling and layering it into the dough. The filling is a combination of sugar, cinnamon, flour, butter and milk that, if the butter is soft, takes just a few minutes. Otherwise the steps should be familiar to the home baker (and similar to our Maple Syrup Scones). Dry ingredients are combined and butter is cut into the mixture. Wet ingredients are combined and then added to the dry ingredients and then the whole is lightly kneaded into a dough.
The extra step for this recipe is splitting the dough in half so you can place a later of cinnamon filling in the scone. This can be done two ways. The first way is to simply layer half the dough in a 9-inch baking pan, spread the cinnamon filling in and then layer in the rest of the dough. We like it this way, as we get a more rustic appearance. But if you like a more uniform look, split the dough and roll out two circles that will fit in the baking pan. Then simply place a circle of dough in the pan, layer on the cinnamon filling and place the other circle on top. Finish with a light brushing of milk and a sprinkle of sugar.
Bake the scones in a 375 degree oven for about 40 minutes, or until golden brown and firm to touch in the center. Cool for about ten minutes and then run a knife around the corner to loosen the scones and then place a plate on top. Flip the pan to get the scones out on the plate, and then using another plate, flip the scones back over so the pretty side is on top. (At this point you could save the pan for yourself and scrape off the remaining tasty, crunchy bits of the cinnamon filling for a lovely snack….. just a thought).
By now, the house will smell delightful and all occupants will probably be standing right behind you with eager faces. Make them do some chores, beg, etc. (feel the power of the scone..;-). Then enjoy the scones with a little butter and some fruit. You will see happy faces all around.
(Adapted from King Arthur Flour)
Notes Before You Start:
- The cinnamon chips in the recipe are optional, but Carolyn wants “to taste a lot of cinnamon”, so we use them. You can find them here. But the dish will still be great if you omit the chips.
- If you want a more uniform layer of cinnamon filling, split the dough on a floured surface and roll out two circles that will fit in the baking pan. Then simply place a circle of dough in the pan, layer on the cinnamon filling and place the other circle on top
What You Get: Tasty scones that are almost like coffee cake.
What You Need: 9-inch round baking pans. Dough / bench scraper is a helpful tool.
How Long? About 75 minutes, with 20-25 minutes of active time. Unless you are an early riser or like to bake before bed, this is probably a weekend dish.
(Yields about 12 scones)
- 2/3 cup granulated sugar
- 1 tablespoon cinnamon
- 1 tablespoon all-purpose flour
- 3 tablespoons unsalted butter, softened
- 1 tablespoon whole milk
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick or 4 oz.) unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup half-and-half
- 1 cup cinnamon chips (optional)
- Milk, for brushing
- Demerara sugar or cinnamon sugar, for sprinkling
- Preheat the oven to 375 with rack set in the middle of the oven. Grease a 9-inch round baking pan or line it with parchment paper.
- To make the filling, stir together the sugar, cinnamon and flour. Then work in the butter and milk until you have a spreadable paste. Set aside.
- Start the dough by combining the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the mixture, combine until you get pea-sized chunks of butter.
- In a small bowl combine the wet ingredients. Whisk together the egg, vanilla and half-and-half. Add this mixture to the dry ingredients. Add in the cinnamon chips, if using. Stir wet and dry ingredients together with a fork until the dough just comes together.
- Split the dough into 2 even halves. Gently place and then spread 1/2 the dough into the baking pan. Then add the cinnamon filling, spreading with fingers or a spatula. Gently spread the remaining dough on top of the cinnamon filling.
- Cut the dough, straight down, into 12 (or 8, if you like a big scone) wedges using a bench knife, dough scraper or spatula. Brush the top of the dough with milk and sprinkle with sugar.
- Bake the scones for 40 minutes or until golden brown and firm in the center. Remove the pan from the oven and cool for 10 minutes. Then use a knife to cut around the outside edge of the scones so they will release from the pan. Place a plate on top of the pan and flip over so the scones turn out. Then place another plate on top of the scones and flip the scones back over so the scones are right-side up. Serve while warm.