Wednesday, July 29, 2020

Cinnamon Sugar Scones

I’m not always drawn to very cinnamon-y pastries, but when I saw these cinnamon sugar scones on Smitten Kitchen, their layers of dough folded over just called to me. It was a great breakfast, especially with a side of fruit.

The yield is only 6 scones, but then again scones are better fresh, so it’s just as well (they were still fine the day after, but I’d recommend storing them in an airtight container). The Little Prince and I loved these; the Fox didn’t know what they were and refused to taste them, but that’s his loss.

1 ¾ cups (230 g) all-purpose flour, plus more for counter
6 Tbsp. (75 g) granulated sugar, divided
1 Tbsp. baking powder
½ tsp. fine sea salt
8 Tbsp. (1 stick or ½ cup) lactose-free butter or margarine, cold, diced
2 Tbsp. lactose-free cream or coconut milk, cold
2 Tbsp. lactose-free milk, cold
1 large egg
2 tsp. ground cinnamon, divided

Preheat your oven to 375 °F. Line a baking sheet with parchment paper or a silpat.

In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and salt. Pinch the butter into the dry mixture with your fingers or cut it in until it resembles coarse cornmeal (I like to do this with my food processor). Make a well (clear area) in the center and pour in the cream and milk, then the egg. Use a fork to gently combine the egg and cream in the center, then use it to combine everything into a rough mass (again, the food processor is my friend). Dip your hands into the bowl and knead the mixture a few times into an even mass.

On a lightly floured counter, roll the dough to roughly a 10-by-6-inch rectangle (think: a piece of paper but a little smaller). Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle (it will seem like too much but trust me, these scones do not end up overly sweet), then fold it in half. Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another of the remaining tablespoons of sugar and the last teaspoon of cinnamon over half, then fold in half again. Do not roll again, just pat the dough into roughly a 6-inch circle and cut with a sharp knife into 6 wedges. Evenly space the wedges on the pan, sprinkle with final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes.

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