Sunday, September 8, 2019

Breakfast Time

Noticeably cooler yesterday and today. Seemed like Cinnamon Scone weather. I absolutely love this recipe. It is from I think that is the original post. This is the link that I found it on, Click Here. I did make a couple of changes from the original recipe.

I did not have buttermilk, I usually make a substitute of milk and lemon juice for buttermilk. But this time I used plain yogurt.

Maura, the woman who cuts my hair, said when she makes scones she freezes the butter and then uses a food grater to shred it into the flour. I was intrigued. I tried it and love the results.

I decided to make smaller scones, not using my scone pan. This time I used my food scale and measured 16 pieces out and shaped them into circles using a biscuit/cookie cutter.

This is my version -

Cinnamon Chip Scones -
(makes 16)

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp sugar, plus additional for dusting
1 stick butter, freeze before using
1 cup cinnamon chips 
1 egg, separated
1 tsp vanilla extract
3/4 cup plain yogurt

Combine the flour, baking powder and soda, salt and sugar. 
Shred the butter using a grater. 
Mix in the butter until the mixture resembles coarse meal. 
Stir in the cinnamon chips. 
Combine the egg yolk, the vanilla and the yogurt; stir this into the dry ingredients until just combined. 
Turn the dough out onto a lightly floured surface and knead for 6-10 turns. 
Divide the dough into 16 pieces. I used a food scale for this. 
Shape each piece into a circle, here I used a biscuit cutter.
Brush each circle with lightly beaten egg white, dust it with sugar and transfer the scones to a baking sheet lined with parchment paper.

Bake at 375 degrees for 18-22 minutes, until golden brown. 

Cool on a wire rack; after 5 minutes, cover loosely with a dish towel until completely cool.

You can freeze what you do not need, unless you want to eat them all!

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