Cinnamon Bun Scones

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Cinnamon Bun Scones

Recipe Information
Description: From the Alegria Inn in Mendocino, CA Source: www.alegriainn.com Serves/Makes:16 scones Ingredients 2/3 cup (150 ml) light brown sugar 2 tbsp (30 ml) softened butter 1-1/2 tsp (7 ml) cinnamon, divided use 3 cups (700 ml) flour, plus more for dusting 1/3 cup (80 ml) granulated sugar 1 tbsp (15 ml) baking powder 1/2 tsp (2 ml) salt 1/2 cup (125 ml) cold butter cut into 1 tbsp (15 ml) pieces 3/4 cup (175 ml) heavy cream or 1/2 and 1/2 1 large egg 1 tsp (5 ml) pure vanilla extract 3/4 tsp (4 ml) grated or chopped lemon or orange zest (opt.) Icing: 1/4 cup (60 ml) cream cheese, softened 1 tsp (5 ml) fresh lemon juice 2 cups (475 ml) confectioners' sugar Preparation Preheat oven to 425 degrees (225 C.). Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat. In a food processor, combine light brown sugar, 2 tbsp (30 ml) softened butter and 1 tsp (5 ml) cinnamon; pulse until soft crumbs form. Transfer to a small bowl. In the processor, combine flour, granulated sugar, baking powder, salt, 1/2 tsp (2 ml) cinnamon and 1/2 cup (125 ml) cold butter cut into 1 T pieces; pulse until the mixture resembles small peas. Transfer to very large bowl & make a well in the center. Combine cream, egg, vanilla extract, and lemon or orange zest; toss with flour mixture until firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks. Lightly dust a work surface with flour. Turn the dough out onto it and knead a few times. Divide dough in half and pat each piece into an 8-10 inch round. Cut each round into 8 wedges, then transfer scones to the baking sheets and refrigerate for at least 10 minutes. (You may freeze them at this point, then store in a freezer bag or container for up to 3 months.) Bake for 11 to 15 minutes or until browned. In a medium bowl, beat together cream cheese, lemon juice, and confectioners' sugar until smooth. Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading.) Comments

Recipe Information

Description:: From the Alegria Inn in Mendocino, CA

Source:: www.alegriainn.com

Serves/Makes:16 scones

Ingredients

2/3 cup (150 ml) light brown sugar
2 tbsp (30 ml) softened butter
1-1/2 tsp (7 ml) cinnamon, divided use
3 cups (700 ml) flour, plus more for dusting
1/3 cup (80 ml) granulated sugar
1 tbsp (15 ml) baking powder
1/2 tsp (2 ml) salt
1/2 cup (125 ml) cold butter cut into 1 tbsp (15 ml) pieces
3/4 cup (175 ml) heavy cream or 1/2 and 1/2
1 large egg
1 tsp (5 ml) pure vanilla extract
3/4 tsp (4 ml) grated or chopped lemon or orange zest (opt.)
Icing:
1/4 cup (60 ml) cream cheese, softened
1 tsp (5 ml) fresh lemon juice
2 cups (475 ml) confectioners' sugar

Preparation

Preheat oven to 425 degrees (225 C.).
Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat.
In a food processor, combine light brown sugar, 2 tbsp (30 ml) softened butter and 1 tsp (5 ml) cinnamon; pulse until soft crumbs form. Transfer to a small bowl.
In the processor, combine flour, granulated sugar, baking powder, salt, 1/2 tsp (2 ml) cinnamon and 1/2 cup (125 ml) cold butter cut into 1 T pieces; pulse until the mixture resembles small peas.
Transfer to very large bowl & make a well in the center.
Combine cream, egg, vanilla extract, and lemon or orange zest; toss with flour mixture until firm dough forms.
Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks. Lightly dust a work surface with flour. Turn the dough out onto it and knead a few times.
Divide dough in half and pat each piece into an 8-10 inch round.
Cut each round into 8 wedges, then transfer scones to the baking sheets and refrigerate for at least 10 minutes. (You may freeze them at this point, then store in a freezer bag or container for up to 3 months.)
Bake for 11 to 15 minutes or until browned.
In a medium bowl, beat together cream cheese, lemon juice, and confectioners' sugar until smooth.
Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading.)

Comments