Why do scones have to be the ugly duckling of pastries? Just because they are quick, easy and have a very rustic look, doesn’t mean they are anything less. I actually happen to enjoy scones more than muffins or breads. Also their rustic shapes makes them look better, in my opinion.
I’m pretty sure I had a whole day in Culinary School dedicated to making scones. Because they are important too. I’ve made cherry scones, chocolate chip caramel scones, savory herb scones, so many possibilities. But I know everyone loves cinnamon and sugar, what goes together better than that? I grew up eating cinnamon and sugar toast, I thought it was such a luxury. Though I might not be a kid anymore I still enjoy cinnamon and sugar, so why not make cinnamon and sugar scones. They go really well with coffee and are great as a middle of the day snack.
Not to mention they are effortless, all pantry staples, one pan, one mixing bowl, less than one hour. Often times when I make pastries or breads I get turned off by the amount of time spent waiting for dough’s to rest and rise. But with scones Everything can be mixed together immediately and there is no need to wait before baking.
While I was in France, where pastries are of course a part of life. I spent many days in a kitchen in the french countryside working over dough. Waiting and missing my Americanized machinery. But let me tell you one thing, the French know what they are doing when it comes to pastries, their old school approach to baking is immaculate. Perfect execution and amazing results every time, I was sure to never question.
Now these scones are not straight out of a french kitchen, but I made sure to incorporate some tips into them. To prepare the dough, in a large mixing bowl combine flour, sugar, baking powder, cinnamon, and salt. Mix to combine. Using a box grater grate one stick of very cold butter into your dry mix. Once all the butter is grated, using two forks or a pastry cutter incorporate all the butter into the flour mix until you have small specks off butter.
In a small mixing bowl combine, one egg, heavy cream and vanilla extract, mix and pour into the dry ingredients. Gently mix until a dough has formed. Roll out onto a floured surface, gently knead, using a rolling pin roll the dough out into about an 8 inch circle. Cut the dough into 8 pieces, just like you would cut a pie.
Preheat your oven to 400 degrees F, line a baking sheet with parchment paper and lay the scones out on the pan, in a small bowl whisk one egg. Brush the egg onto the scones and sprinkle with sugar, I used sugar in the raw on top of my scones for larger grains of sugar, it also browns better.
Bake at 400 for 20-25 minutes until the top of the scones are lightly browned and the inside is done. Allow to cool on a cooling rack for about 10 minutes before serving. In a small bowl combine milk, powdered sugar and cinnamon to make the glaze. After the scones have cooled completely drizzle the glaze over the top and allot o set. Than serve and enjoy!
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, grated
- 2/3 cup heavy cream
- 1/3 cup sugar
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup sugar, for sprinkling on top
- 1/2 cup powdered sugar
- 3 tablespoons milk
- 1/4 teaspoon cinnamon
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt.
- Add in the grated butter and use a pastry cutter or two forks to incorporate it.
- In a small bowl, whisk together 1 egg, heavy cream, and vanilla extract, pour into the flour mixture.
- Mix until dough comes together, knead into an 8-inch circle. Cut dough into 8 even pieces, like cutting a pie.
- Brush dough with remaining egg, then sprinkle with 1 tablespoon sugar.
- Bake for 20-25 minutes or until lightly golden and cooked through.
- Remove from oven and let cool on a baking rack for 10 minutes before serving.
- Whisk powdered sugar, milk and cinnamon together in a small bowl, then drizzle over the scones and let set.