Perfectly toasted bread with a thick coating of cinnamon sugar melting slowly into the butter layered on the warm toast evokes memories of mornings as a kid. This wasn’t an everyday breakfast but it is interesting how the combination of sugar and cinnamon makes me think of this delicious toast topping still!
Today’s heavenly Cinnamon Toast Scone recipe is reminiscent of the above buttery, cinnamony yum.
Follow the easy directions and make sure to not over mix the dough and you will be rewarded with light, high, flakey scones. Dipped in melted butter and then cinnamon sugar…well they are nothing less than fabulous.
Like most scone or biscuit recipes you need to make sure your butter is cut in small pieces and cold, cold, cold. Also use an egg straight from the fridge and cold 10% cream ( I used whipping cream so any type of cream, Half and Half, 18% or 35% will be fine). Remember the pieces of cold butter heat up in the oven releasing steam and making the scones nice and light.
A few simple steps and you will be enjoying these Cinnamon Toast Scones with your next coffee or tea.
This recipe is from a 2014 Fine Cooking Magazine and I’m definitely glad I finally got around to baking and, of course, eating them.
Cinnamon Toast Scones
Preheat oven to 375F and line a cookie sheet with parchment.
1/2 cup cold butter, cut into about 16 pieces
1/2 cup cream
1 large egg, straight from fridge
1 tsp vanilla
2 cups all-purpose flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
Measure cream into a glass measure and add in egg and vanilla. Use a fork and mix together then return to fridge until ready to use.
In a large bowl, whisk the flour, sugar, baking powder and salt together until well blended. Remove cold butter from fridge and cut into the flour mixture until you have some small pieces and some pea sized pieces of the butter.
P0ur the cold milk/egg mixture over the flour and using a rubber spatula quickly stir and fold until you have a raggedy, moist dough, with some flour remaining. (See 2nd photo above.) scrape dough and flour bits onto counter and knead a few times just until dough comes together and is evenly moist.
Pat into a rectangle about 8×4 inches and then cut this into squares (I got about 12 although if you make them smaller you may get 18 per the original recipe).
Place on baking sheet a couple of inches apart and bake until nicely browned (see 3rd picture above) and remove from oven. Let cool until you can handle and then dip tops in 1/4 cup melted butter and then in a mix of 1/3 cup + 1 1/2 tsp ground cinnamon.
Eat immediately or if enjoying later warm for a few seconds in microwave. I think these are best eaten within a couple of days of baking. Give them a try and let me know if they are now one of your favourites. Don’t forget to follow me on Instagram to see what else is being baked up, sweet_enuf!