Saturday, 28 September 2013

Cinnamon Spiced Scones

This dough throws together before the oven heats up!  Can't get any easier than that.

Cinnamon Spiced Scones

1 1/2 cups all-purpose flour
1/4 cup granulated sugar, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
6 tablespoons (3/4 stick) unsalted butter, chilled and cut into cubes
1/2 cup buttermilk, plus more for brushing (buttermilk substitute: 1/2 cup milk + 1/2 tablespoon apple cider vinegar)

Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a food processor, combine flour, sugar, baking powder, salt and cinnamon, then pulse to blend. Add butter, scattering it over the flour mixture.  Pulse until the butter is pea-sized, about 6-8 times. Add the buttermilk, then pulse until moist crumbs form, about 6-8 times.

Transfer mixture to a large piece of plastic wrap.  Use the wrap to gather the crumbs together, then press the dough into a 1” thick disc about 5” in diameter. Peel away plastic wrap.  With a sharp knife, cut the disc into 6 wedges.

On the prepared baking sheet, arrange scones 1” apart.  Lightly brush each with buttermilk, then sprinkle with sugar (I used a coarse variety for this).  Bake until golden brown, about 16-18 minutes or until a toothpick inserted in the center comes out clean.
Serve with pumpkin butter!
From here.

1 comment:

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