Cinnamon Scones
A spiced cinnamon scone drizzled with a lightly salted sweet maple glaze. Treat yourself to one of these Cinnamon Scones with your morning cup of coffee or tea.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Place white whole-wheat flour, all-purpose flour, sugar, baking powder, cinnamon, and salt in the bowl of a food processor.* Pulse to combine. Add in the butter pieces and pulse until the largest pieces of butter are the size of small peas, about 6-8 pulses. Transfer the mixture to a large bowl.
In a liquid measuring cup or bowl, use a fork to combine the heavy cream and ¼ cup maple syrup. Pour into the flour mixture and use the fork to stir until mostly combined. If a few flour bits remain in the bottom of the bowl, use your hands to gently and quickly knead them into the dough. Optional, fold in cinnamon chips if desired.
Divide the dough into two equal rounds and transfer to a floured work surface. Press each dough round into a 1-inch thick disk. Cut each disk into six equal triangles and place on the prepared baking sheet.
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Continue Reading at Kristineskitchenblog →Chef's Notes
*Alternatively, the dough can be made by hand using a pastry blender or your fingertips. Be sure to work quickly so the butter remains cold, and blend in the butter just until the mixture resembles coarse meal and the largest butter pieces are the size of small peas.**Scones can be frozen before or after baking. Freeze unbaked scones on a baking sheet and then transfer to a zip-top bag. Bake straight from the freezer, adding a few minutes to the baking time.
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