How To Make Glazed Cinnamon Scones
Image contributed by Gin Jager
A bit of Martha Stewart pastry baking wisdom to keep in mind: “make it cold and bake it hot!”
Bake at 400 for 15-18 minutes
Yields 12 Scones
Ingredients
3 1/2 cups of all purpose flour
2/3 cup of sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup (1 1/2 sticks) butter, frozen and grated
1 cup buttermilk (or heavy cream)
1 egg
1/2 teaspoon vanilla
1 cup cinnamon chips (or any other additive)
1-2 tablespoons melted butter
Ingredients for Glaze
2 cups sifted powdered sugar
2-4 tablespoons water (or cream or milk)
1/2 teaspoon vanilla
Instructions
Combine dry ingredients (flour, sugar, baking soda, salt, baking powder) in a large bowl or food processor
Cut in the cold, grated butter a little at a time with a fork or pastry cutter or pulse in a food processor until butter is pea sized and evenly distributed
Cut in the egg
A little at a time, pour in the butter milk and vanilla, stirring between each pour
Once it is loosely combined, dump the dough on to parchment paper or a floured surface and knead with hands to finish combining. Be careful not to over mix, it is okay to still have some loose flour crumbs. We want soft, crumbly scones, not hokey pucks!
Fold in cinnamon chips (or other additive)
Form into a loose rectangle, using a knife or pizza cutter, slice the dough into triangles
Transfer to a parchment lined uncreased cookie sheet
It is best to chill them in the freezer for 20 minutes or in the fridge for a few hours
Preheat the oven to 400 degrees
Brush the tops with a little melted butter
Bake for 15-18 minutes until golden brown
Let them cool for 5-10 minutes before topping with glaze
Optional Glaze
Sift 2 cups of powdered sugar
Slowly add in wet ingredients a little at a time, whisking while you go
Whisk until evenly combined with no lumps, adding as much water until desired thickness
Drizzle or pipe over cooled scones
