Saturday, October 29, 2011

Cinnamon Scones

First and foremost, I apologize for the lapse in posts! Things were very crazy at work following my craft retreat, and then I had a week-long vacation in Napa and Sonoma (I know, be jealous!), so I'm just now getting back into the swing of things!

Now onto the recipe for these delicious scones.

I made these scones at the Craft Retreat Weekend, and they were a hit! The cinnamon was subtle and delicious, and the scones were crumbly and buttery.

Cinnamon Scones
adapted from The Farmer's Wife

1/4 c sugar
1/4 tsp ground cinnamon (or a couple big shakes)
1 1/2 c all-purpose flour
1/2 c whole wheat flour
2 1/2 tsp baking powder
dash of salt
8 tbsp cold unsalted butter (it's gotta be unsalted)
2 eggs
1/3 soy milk (or use regular)

Preheat oven to 425 degrees. Combine flour, baking powder, salt and sugar in a mixing bowl. Cut in the cold butter with a pastry blender or a fork until it looks crumby.

Beat eggs in a small bowl, then add the milk. Pour the egg mixture into the flour mixture and combine.

Dump the dough onto a floured surface and knead 6 or more times. Next, press out the dough into a small disc, and sprinkle a little bit of the cinnamon in. Fold in half and press out again, sprinkle more cinnamon, and keep folding and pressing until all the cinnamon is incorporated throughout all the layers of the dough.

Finally, form the dough into a ball, then roll out with a floured rolling pin to form a large rectangle that is about 1/2 thick. Cut the dough into triangles and place on an ungreased cookie sheet.


Sprinkle with sugar, and place in the oven for 10 to 12 minutes until the scones are golden brown on top.

Serve and enjoy!