Sunday, March 27, 2011

Cinnamon Scones

It's been 16 days since the Japan earthquake and tsunami. I can't even begin to imagine what it is like to live 16 days in a make-shift shelter or to live with such incredible destruction.

This past week, we held a bake sale fundraiser for Japan at my school and I was utterly amazed by people's sheer generosity and incredible kindness.  So many individuals gave all they could -whether it was time, baked goods, or money.  

The depth of people's empathy and compassion is truly astounding.

If you can, please help Japan by donating here. Or join in on Bakesale for Japan, happening on April 1 all across the nation (and at my school too)!

Onto some sweeter things!


 

Perfect Cinnamon Scones! I didn't have time to make these for the bake sale, but I did make these  Ginger Molasses Cookies from a couple of weeks ago and they were perfect! Okay, everything at the fundraiser was a hit!  I made the cookies extra big, which was great. I generally make cookies a normal size so I can eat lots without feeling so guilty, but for others, making enormous cookies is best.  

Enough about those cookies and more about Cinnamon Scones!

I've never made scones before, but now I don't know why I didn't make them sooner! Super easy!

I fell in love with them while abroad a while back.  Having some tea and coffee with a scone or two seems just right for any type of day. Even better, these scones are super easy and I can imagine adding blueberries or chocolate chips (if I'm feeling particularly indulgent) to make them tastier. 




 As usual, these scones have cinnamon. I seriously have a cinnamon addiction. 

I apologize in advance for any past and future cinnamon-based deliciousness. 

I sure hope my friends like cinnamon. If not, I'm in big trouble.



First, you have cut in the butter to the dry ingredients.  Cut in butter??
Cutting in butter is just using solid butter and mixing it into the flour until it's crumbly.  I took my frozen stick of butter and microwaved it for 30 seconds so that it wasn't rock solid.  After letting it cool, I sliced it up and used my hands to smush it into the flour!


Crumbly! Pebbly!  

After adding the wet to the dry ingredients, form the dough into a ball on a floured surface.



Flatten out into an 8 inch wide, 1/2 inch thick circle and cut into eight pieces with a pizza cutter or whatever knife you have around -I didn't get a pizza cutter until a couple of months ago and we eat a lot of pizza in my house!  If you want smaller scones, you can always cut more pieces! 


After baking, you could even add a simple glaze! Glazed Cinnamon Scones sound perfect with some tea!

Recipe

Scone:
2 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
1 egg separated
3 tbsp honey
1/3 cup buttermilk (use 1/3 milk with 1/2 tsp of lemon juice as substitute!)

Topping:
1-2 tbsp sugar
1/2 tsp cinnamon

Optional glaze:
1 cup powdered sugar
1-3 tsp milk
1/2 tsp vanilla

Preheat to 400 degrees.
Combine flour, baking powder, baking soda, and salt.
Cut in the butter until crumbly.
Separate the egg white and yolk. Set the egg white aside.
In a separate bowl, mix the buttermilk, honey, and egg  yolk.
Add the wet ingredients to the dry ingredients.
Form a ball on a floured surface.
Grease or place foil on a baking sheet.
Roll or pat the dough out to 1/2 inch thickness and 8 inches wide on the baking sheet.
Cut into 8 or more pieces.
Whisk the egg white until it's frothy and brush over the scones.
Add the cinnamon-sugar topping.

Bake at 400 degrees for 10-12 minutes.


Fresh out of the oven!


Look at this little guy! Of course, it's from Wegmans! If you've never been to one, it's fantastic.  It may be a grocery store, but it has anything and everything any one could imagine.  It's always great to just look around and see what random things they're selling.

This is a frog cupcake! And they even have a recording on the display that goes "ribbet ribbet" when you walk by.  This would only happen at Wegmans.

8 comments:

  1. First of all, wow! These pictures are really great. It's fun to watch your photography skills evolve. I really liked the one where the scones radiate outward.

    Also, why would you have to apologize for your cinnamon smorgasbords?! And yes, your friends do love cinnamon very much. Very. Much. I don't think you have to worry about that.

    These are so pretty, I am kind of drooling think about how fwuffy they are. But now that I think about it, are these special scones? The one (singular) that I've had in the past was more bready, and a little more solid. Just curious.

    This just moved to the top of my to-do baking list. :)

    ReplyDelete
  2. Thank youuu!! I'm so glad everyone likes cinnamon, otherwise, gotta find another spice to love.

    So having never made scones before, I don't know if these are special or not! They were definitely not bready, more fluffy and almost cake like! I think i like the fluffy type more...

    ReplyDelete
  3. Oh, I agree. I like fluffy type better. In fact, I was kind of disappointed to find that scones were so solid.

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  4. these look super yummy!

    thanks for sharing your recipe :)

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  5. Scones look yummy!

    My daughters Middle School is also holding a Bake Sale/Car wash in aid the efforts in Japan.

    It is very simple to hold the hand that gives!

    ReplyDelete
  6. Oh but these look so good. I love all foods with sugar and cinnamon. Scones are a special class by themselves. I wanted to stop by and visit, say hi and say thanks for adding me on FB.
    I write a blog about food, recipes and relationships. Not always in that order. Please visit. Comment. Or maybe Follow.
    Again, Thanks

    ReplyDelete
  7. seriously, scones are so simple to make & the result is awesome! these look delish!

    ReplyDelete
  8. Oh but these look so good. I love all foods with sugar and cinnamon. Scones are a special class by themselves. I wanted to stop by and visit, say hi and say thanks for adding me on FB.
    I write a blog about food, recipes and relationships. Not always in that order. Please visit. Comment. Or maybe Follow.
    Again, Thanks

    ReplyDelete

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