O.k.- I don’t know about you, but I’ve personally never met a scone I didn’t like.
I mean, what’s not to like about a dense, ( yet flaky) sweet, (but not too sweet) perfect for ANYTIME of day decedent treat? Right?
I made my very first scone about 8 years ago after going to a friend’s house for a morning play date with our girls. She served coffee and scones and I JUST COULDN’T get over the fact that she had actually made them herself. I oohed and aah-ed and asked all kinds of questions like, “how long did it take?” “was it difficult?” “did you need special tools?” Looking back now, I sounded like Mrs. Kravitz interrogating Bewitched during one of their little neighborhood coffees.
But I just couldn’t help myself. I was dumbfounded by the fact that she had (with her own hands) made these delicious, heavenly scones. (I knew that she was a good cook and all, but this was different, this was divine).
Finally, (probably out of embarrassment, and to get me to shut my mouth) she offered up the recipe. And to this day, I’ve made dozens upon dozens of scones. They are perfect for every occasion, from birthdays to baby showers or just when you want to really knock the socks off of your lady friends next time they gather in your home for coffee. (and the one that keeps yappin her flapper about how good they are?…well, you may just want to have a copy ready and on hand ).
Here are the delicious secrets…
The recipe happened to be one of Martha Stewart herself. I am certainly no Martha, but have found that I do enjoy her recipes. The original recipe called for dried-apricot and sage scones, but I’ve substituted in cinnamon chips instead. And trust me, It’s a good thing.
Sorry, I just couldn’t resist that one!
These are the ingredients that you’ll need: flour, granulated sugar, baking powder, salt, unsalted butter (keep the butter nice & cold) cinnamon chips, heavy cream and sanding sugar (you’ll use that as a finishing touch to make the little gems sparkle).
In a large bowl, pour in flour, sugar, baking powder, and cubed (cold) butter.
Now grab your pastry blender (or fork) and work butter into flour mix until it looks like coarse meal.
Now for the fun part.
Roll up your sleeves and prepare to get down-n-dirty.
Pour in heavy cream, and with your (clean) hands, just start grabbing and mixing and squishing until it starts to hold together.
Pour in cinnamon chips (make sure to pop one in your mouth for good measure) and continue mixing until incorporated.
Don’t mix too much because you don’t want the butter to get too warm from your hands, it will effect the flaky goodness.
Next,flour you work surface, pat dough onto an 8-inch circle 1 inch thick, pick up your handy dandy bench scraper (or knife) and cut into wedges. I usually cut 10, but you can cut as many as your little heart desires! Then place on a cookie sheet with a silpat mat (or parchment paper) so your scones don’t burn.
FYI- I love my silpat mat, it really does make a difference in the quality of your baking, you can get one at any baking goods store. It makes me feel all fancy, and like I’m on my own cooking show as silly as it sounds. But that’s just me…silly.
Now grab some heavy cream, a pastry brush and your sanding sugar (or sugar in the raw works too! I like the way the brown looks, personally).
Brush on the cream.
Sprinkle generously with sugar, this will really give your scones that lovely sparking finish and pop them in the oven.
Now sit back, relax and wait to become dizzily intoxicated by the sinfully delicious aroma of the cinnamon scones that YOU made with your own two hands.
P.S. Did you know that a scone a day keeps the doctor away? (well in my world it does anyway)
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 5 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup cinnamon chips
- 1 cup heavy cream, plus more for brushing
- *sanding sugar, for sprinkling
- Preheat oven to 375 Place all dry ingredients in a large bowl. Mix in butter with your finger-tips or pastry blender until mixture looks like coarse meal. Stir in cinnamon chips. Add cream: now gather mixture together with hands until it starts to stick together.
- Place mixture onto a lightly floured surface. Work quickly & bring dough together in a ball shape; then pat flat into an 8- inch circle 1 inch thick. Cut into 8-10 wedges, or make smaller wedges for more scones.
- Transfer wedges to a silpat mat (or parchment paper) on a cookie sheet. Brush tops with cream and sprinkle with sanding sugar (or sugar in the raw). Bake for about 30 minutes until cooked through and golden brown. After baking transfer scones to a wire rack and let cool at least 10 minutes. Serve warm or at room temperature.