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.
Layer in 1/2 the dough and then the cinnamon filling. Continue reading