Cinnamon Scones

In an attempt to not seem totally scatterbrained I warning you in advance there is no real rhyme or reason to this post. Just a smattering of thoughts.

Cinnamon Scones with homemade cinnamon chips

First- I love Starbuck’s cinnamon scones. Nathan loved them first and I was alway puzzled why he would order one. Then I started to take nibbles of his and fell in love. I don’t think they still have them after they did their most recent pastry revamp. I haven’t dared to look close enough into the pastry case to tell.

What was so great about those scones? The level of cinnamon. I know that sounds strange when speaking of a scone named for the spice but it had so many layers. And was SO cinnamony (is that a word?). Perfect paired with a strong cup of black coffee.

Cinnamon Scones with homemade cinnamon chips

Second- Did you know there is such thing as cinnamon chips? I have attempted cinnamon scones before and they weren’t quite right. Most recipes I ran across called for these cinnamon chips. But what is in them? Surely I can make good scones with out them right? Enter Thomas Keller. You know from Bouchon Bakery and French Laundry? Apparently they MAKE a cinnamon chip of sorts to put in their scones. Of course they do. No one is surprised. Even less surprising was I made them instead of buying chips. It is the way I roll.

Yes these chips takes some advance planning as they need to be frozen first but they are awesome. You can at least thank me that I picked a different scone recipe because Thomas Keller’s requires two hours of refrigeration and creme fraiche. Two things I just don’t have patience for right now.

Third- Work is going well. I brought these scones in to work on Wednesday. Apparently that was all it took to swiftly fall into my co-workers good graces. I work in a small office with only two other co-workers and my boss. It is sweet and intimate and I feel at home. Especially now that I have cooked for them. It is something I do for people I like.

Cinnamon Scones with homemade cinnamon chips

Fourth- After making this recipe I realized it utilized half a pound of butter and nearly a cup of rich cream. Heck yes. I firmly believe fat doesn’t make you fat. Too many calories does. So embrace the butter and the cream. It is good for you.

Cinnamon Scones with homemade cinnamon chips

 

One year ago today: Sweet potato quinoa chili

Cinnamon Scones (makes 8 huge or 16 reasonably sized scones)
Adapted from Tracey’s Culinary Adventures and The Pioneer Woman Cooks

Cinnamon Honey Cubes
3 tablespoons all-purpose flour
2 1/2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 tablespoon honey

Scones:
3 cups all-purpose Flour
1/3 cup sugar
5 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 sticks (1 Cup) unsalted butter
3/4 cups heavy cream
1 whole egg
1 teaspoon vanilla extract
1/2 cup sugar
1 teaspoon ground cinnamon
1-1/2 teaspoon heavy cream

To make the cinnamon honey cubes: Add the flour, sugar, and cinnamon to a medium bowl and whisk to combine. Add the butter and toss until the pieces are coated in the dry ingredients. Use a pastry cutter to cut the butter into the dry ingredients until no large visible pieces of butter remain. Stir in the honey with a rubber spatula until the mixture forms a smooth paste. Turn the paste out onto a piece of plastic wrap and shape into a 4-inch square. Wrap the mixture and freeze for at least 2 hours (or up to 1 week).

To make the scones: Preheat oven to 350 degrees. In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Remove the cinnamon honey cube from the freezer and chop into pieces with a large chefs knife. Stir into the mix. Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together the 1/2 cup sugar, 1 tsp cinnamon and 1 1/2 teaspoons of heavy cream, stirring with a fork. Sprinkle over the top of the dough, lightly pressing. Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Impress your new coworkers.

Cinnamon Scones with homemade cinnamon chips

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