Cinnamon-Brown Sugar Scones (source)
- 2 cups flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, very cold
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1/2 cup cinnamon chips (see below for recipe or use store bought)
- 1/4 cup confectioner’s sugar, for the glaze
- 1-2 teaspoons pure maple syrup, for the glaze
- Preheat the oven to 400 degrees. Line a baking sheet with a piece of parchment paper or coat a 9-inch round pan with cooking spray.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Cut the COLD butter into the flour mixture using a pastry cutter or two knives until pea-sized crumbs of butter remain.
- Gently fold in heavy cream, vanilla, and cinnamon chips until barely combined (some chunks of flour should remain). Turn onto a floured surface and knead 5-6 times with your hands until dough comes together.
- Press into prepared pan or form into a large circle on the baking sheet. If using a pan, you will cut the scone after baking. If using the baking sheet, using a rotary cutter (like a pizza cutter) divide the circle into 6-8 equal triangles.
- Bake for 20-25 minutes, or until the edges are slightly golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for an hour in the pan, the turn onto a wire rack to finish cooling fully.
- In a small bowl, whisk together confectioner’s sugar, 1 teaspoon maple syrup, and a few drops water; the glaze should be thick but pourable. Add more maple syrup and/or water to reach desired consistency. Drizzle over cooled scones. These are best served warm!
- Store in an airtight container on kitchen counter for up to 4 days.
Cinnamon (or Pumpkin Pie Spice) Chips (source)
- 2/3 cup sugar
- 3 tablespoons pumpkin pie spice (or just cinnamon)
- 2 tablespoons unsalted butter (or shortening)
- 2 tablespoons light corn syrup
- 1/4 teaspoon vanilla extract
- Preheat the oven to 200 F.
- Mix all of the ingredients together in a small bowl until they are well combined. The mixture should be crumbly.
- Place the mixture onto a parchment-lined baking sheet and press on it with your hands until you have a blob that's about 1/4 inch thick. (I used a rolling pin to get it thin enough)
- Bake for 35 minutes or until mixture is melted and a little bubbly.
- Cool completely.
- Take one small piece at a time of the cooked blob and roll it into a small ball.
- Use in your favorite fall recipes. When using the chips in a recipe, be sure to fold them into the batter very gently. They can easily fall apart if not handled with care.
- Note: I got lazy after rolling about 5 tiny blob balls, so I cut the rest into small squares with my handy pizza cutter. The balls made nice pockets of spice in the scones, the squares made little ribbons of spice.
- Another note: The recipe makes more chips than needed for the above scone recipe, I put remaining in a ziplock freezer bag and they are in my freezer. I have no idea how long they'll last, I'll probably just make more scones... :P
I figured this would be a good recipe to make if you are snowed in like I am! It makes the house smell so yummy and feel so warm!