Coffeehouse Cinnamon Scones
I have a friend who used to stop at the Starbuck's in O'Hare airport whenever she travelled for work and treat herself to a cinnamon scone and hot coffee. Once I started making scones I decided I needed to develop a copy-cat recipe so she wouldn't have to go to so much effort! She said these are spot on.
2 c. all-purpose flour
3 tsp. baking powder
¼ c. granulated sugar
½ tsp. salt
½ tsp. cinnamon
¼. tsp. nutmeg
1 stick cold butter, cut into small pieces
1 cup cinnamon baking chips (Hershey's makes them)
½ cup cream (plus more for brushing tops)
2 eggs
1 tsp. vanilla
2 Tbs. demerara or turbinado sugar
Pre-heat the oven to 375° F. and place the cut-up butter in the freezer while you assemble the other ingredients. Having cold cream and eggs is essential the success of this recipe as well. In a large bowl, combine flour, baking powder, sugar, salt, cinnamon and nutmeg, and whisk until well-blended. Add the pieces of butter and cut them in using a pastry cutter or two forks (a pastry cutter with hard blades instead of wire loops works better) until the mixture resembles coarse crumbs. In a separate container, whisk together cream, eggs and vanilla, then pour into the flour and butter mixture. Stir until the dough comes together in a loose ball, then add the cinnamon chips and stir until they are distributed. Turn out onto the counter top and knead gently to incorporate all the stray bits. Do not over-knead.
Roll or pat the dough into an 8” circle and divide into eight wedges with a sharp knife or a rotary pizza cutter. Place the wedges slightly separate from each other on a baking sheet lined with parchment, or on a 12” pizza pan coated with cooking spray. Brush the tops lightly with cream and sprinkle with demerara sugar. Place immediately in the oven and bake for 15-18 minutes or until golden brown.
Notes
--Half and half works fine for this recipe as well as heavy cream.
--If it’s hot in the kitchen, place the scones on their pan in the refrigerator for 10 to 15 minutes before baking to prevent them from spreading out too much. This step isn’t necessary if your dough remains chilled.
I have a friend who used to stop at the Starbuck's in O'Hare airport whenever she travelled for work and treat herself to a cinnamon scone and hot coffee. Once I started making scones I decided I needed to develop a copy-cat recipe so she wouldn't have to go to so much effort! She said these are spot on.
2 c. all-purpose flour
3 tsp. baking powder
¼ c. granulated sugar
½ tsp. salt
½ tsp. cinnamon
¼. tsp. nutmeg
1 stick cold butter, cut into small pieces
1 cup cinnamon baking chips (Hershey's makes them)
½ cup cream (plus more for brushing tops)
2 eggs
1 tsp. vanilla
2 Tbs. demerara or turbinado sugar
Pre-heat the oven to 375° F. and place the cut-up butter in the freezer while you assemble the other ingredients. Having cold cream and eggs is essential the success of this recipe as well. In a large bowl, combine flour, baking powder, sugar, salt, cinnamon and nutmeg, and whisk until well-blended. Add the pieces of butter and cut them in using a pastry cutter or two forks (a pastry cutter with hard blades instead of wire loops works better) until the mixture resembles coarse crumbs. In a separate container, whisk together cream, eggs and vanilla, then pour into the flour and butter mixture. Stir until the dough comes together in a loose ball, then add the cinnamon chips and stir until they are distributed. Turn out onto the counter top and knead gently to incorporate all the stray bits. Do not over-knead.
Roll or pat the dough into an 8” circle and divide into eight wedges with a sharp knife or a rotary pizza cutter. Place the wedges slightly separate from each other on a baking sheet lined with parchment, or on a 12” pizza pan coated with cooking spray. Brush the tops lightly with cream and sprinkle with demerara sugar. Place immediately in the oven and bake for 15-18 minutes or until golden brown.
Notes
--Half and half works fine for this recipe as well as heavy cream.
--If it’s hot in the kitchen, place the scones on their pan in the refrigerator for 10 to 15 minutes before baking to prevent them from spreading out too much. This step isn’t necessary if your dough remains chilled.
