Tuesday, February 1, 2011

Brown Sugar Cinnamon Swirl Scones

I've been on a bit of a cinnamon sugar kick lately. I tried to make cinnamon sugar bread, but that failed (I blame you, altitude...)
So, instead, I made Brown Sugar Cinnamon Swirl Scones. Good decision. Very good decision. They were absolutely delightful. And so very, very easy to make. The cinnamon balances very nicely with the sweetness of the scones, and the brown sugar adds just a bit of depth to the flavor profile. They work wonderfully with coffee for breakfast, after dinner as a light dessert, or with some milk for a late night snack.

Brown Sugar Cinnamon Swirl Scones
  • 1 whole Large Eggs
  • ½ cups Heavy Cream
  • 1 teaspoon Vanilla
  • 2 cups Flour
  • ½ cups Sugar
  • 2 teaspoons Baking Powder
  • 6 Tablespoons Cold Salted Butter, Diced
  • 1/4-1/2 stick of melted butter
  • 1/2 cup of brown sugar
  • cinnamon for sprinkling

Preheat the oven to 375° F. In a medium bowl, combine 1 egg, cream, and vanilla; set aside. In a large mixing bowl, combine the flour, sugar, and baking powder. Add the cold butter to the flour mixture and mix on medium speed until well blended. Add the liquid ingredients to the dry ingredients and mix on low speed until combined. Dust the counter with a bit of flour. Dump the batter on the floured counter. Knead about 7 or 8 times into a ball. Add a bit of flour if it’s too sticky. Flatten into a rectangle, about an inch thick. Brush with melted butter, until the rectangle is covered evenly (you may not need an entire 1/2 stick of butter.) Sprinkle generously with cinnamon, then with brown sugar. Roll rectangle into a log, tucking in ends to keep in the filling. Slice into about one inch slices. Place the slices on the baking sheet 2-inches apart. Brush tops with cream. Bake about 15 minutes or until an inserted tooth pick comes out clean or with a few crumbs attached.

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