Wednesday, August 6, 2014

Glazed Cinnamon Scones

Different than the cinnamon chip scones I've blogged about before, these are even simpler.
Butter + Cinnamon + Buttermilk.   They're dangerous I tell you...

The secret ingredient is the buttermilk.  Buttermilk isn't something I regularly have on hand, but it does truly make a difference with scones.  Confession:  since I usually don't have said buttermilk in my fridge, I use milk.  Even worse, skim milk.  Yep.  BUT they almost always still turn out.  So any of you who just want to use what you have, I'm almost positive they're going to still taste delicious. :)

I've also learned something, too!!!  If a recipe calls for buttermilk and you don't have any, you can swap it for the same amount of milk + a little bit of lemon juice! (and by little bit, I mean less than 1 tsp)

So back to my buttermilk situation: I recently had some left over after making cupcakes for a wedding, and began brainstorming recipes that call for it.  I love scones, so when I came across this recipe it was a must-bake.

You'll see how amazing they are once you bake them for yourself - with whatever (butter)milk option you choose :)

Glazed Cinnamon Scones

2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼-½ tsp. salt (depends if you like to control salt in your baking.  if that's the case, you can also use unsalted butter!)
½ cup butter, cold & cubed
1 egg, separated
3 tbsp. honey
⅓ cup buttermilk (or ⅓ cup milk + ½ tsp. lemon juice)
1-2 tbsp. granulated sugar
¾ tsp. cinnamon

1 cup powdered sugar
½ tsp. vanilla extract
1-3 tbsp. milk (enough to create glaze)

Preheat oven to 400F.
Combine flour, baking powder, soda, and salt.
Cut in butter until mixture is crumbly (if you don't have a pastry cutter you can use a potato masher or two forks, cutting in opposite directions!)
In a separate bowl, mix honey and buttermilk.
Separate egg white and yolk, adding yolk to honey-buttermilk mixture.  Set egg white aside in separate, small bowl.
Create dome in center of flour mixture; add wet ingredients.
Stir until just combined (until gummy feeling is gone/ingredients are all incorporated)
Roll dough out into a log on lightly floured surface.  Form so that dough is of even thickness throughout log (if it's easier to separate dough into two logs to shape, go for it!)
Cut the log into even squares, and then make one diagonal cut across each square (creating triangles!)
Transfer scones to greased cookie sheet/ silicone baking mat.
Whisk egg white so froth forms, then brush over scones.
Combine 2 tbsp. sugar + ¾ cinnamon.  Sprinkle over egg-washed scones.
Bake for 10-12 minutes (until slightly browned edges)
Allow to cool, and prepare glaze by combining ingredients.
Using a fork, drizzle over scones. (I recommend covering a baking sheet in aluminum foil, then placing drying rack on top with scones so that you can catch extra glaze-- makes for easy clean up!  See pic below)

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