Noticeably cooler yesterday and today. Seemed like Cinnamon Scone weather. I absolutely love this recipe. It is from 101Sweets.com. 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)
Ingredients-
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
Method-
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!
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
Method-
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!
