Full disclosure here: I was well into my 20s before I found out that a scone was not a light fixture that you hung on your wall. Yes, folks, for the longest time, I thought that SCONE = SCONCE. Hey, it's only one letter off! And SCONES were not quite as well known then as they are now. And I wasn't really into baking back then. And even though I was a big Anglophile, at least music-wise–what with SCONES being so decidedly British and all–it's not exactly as if the Buzzcocks were having tea and SCONES with the Queen, now, were they? Excuses, excuses. Thankfully, I did finally learn the error of my ways and no longer feel the need to try to affix baked goods to my wall. And I freaking love SCONES, in all forms. Which brings us to these lovelies… Triple, or in my case Quadruple Cinnamon Scones, courtesy of King Arthur Flour.
I actually made these for the guys at work a couple of weeks ago and totally forgot that I had this little thing called A Shaggy Dough Story, where I'm supposed to, you know, BLOG about stuff I bake. So I'm making them again and trust me, NO ONE'S complaining, least of all me.
For someone who's not a cinnamon freak (I like it–a LOT–but it's not my go-to…although that may change now) I sure have enough of it lying around in one form or another, and these scones were the perfect way to take advantage of that. They come together very quickly and easily, unless like me, you're anal-retentive about squaring off your corners and making sure the thickness is completely uniform and getting your measurements just-so. (Seriously, I need help.) As if the ground cinnamon, cinnamon bits, and KA's Bakers' Cinnamon Filling weren't enough, I upped the cinnamon quotient even further and threw some cinnamon CHIPS into the filling as well. I popped the shaped scones into the freezer to chill while the oven was preheating…and promptly forgot about them. They were just a teensy bit frozen solid when I remembered them ("Why is the oven on? ACK! The scones!") but they still baked up beautifully. This time around, I sprinkled half with cinnamon sugar and glazed half. On first go-round, I thought the glaze was way too sweet for my taste, but actually, the warmth and spice of the cinnamon really balances out that sweetness nicely.
King Arthur gives a few substitutions in the original recipe, mostly for the Bakers' Cinnamon Filling but honestly, this isn't something I would skimp on; it definitely does make a difference so go buy some NOW. Because you never know when you might need to bake up some cinnamon sconces to hang on your wall.
Makes 12 scones
- 170g half & half or evaporated milk
- 142g cinnamon Flav-R-Bites or cinnamon chips
- 326g unbleached all-purpose flour
- 67g sugar
- 1 tablespoon baking powder
- 3/4 tsp salt
- 113g cold butter, cut into cubes
- 2 large eggs, lightly beaten
- 1 tsp vanilla bean paste (or vanilla extract)
- 142g Baker's Cinnamon Filling* (King Arthur recommends substituting 5 Tbsp butter, 3/4 c brown sugar and 2 Tbsp ground cinnamon if your don't have Baker's Cinnamon Filling, but you really do need this stuff.)
- 43g water
- 50g cinnamon chips
- 397g confectioners' sugar
- 1 teaspoon ground cinnamon
- 99g water
- In a small bowl, stir Cinnamon Bites into half & half (or evaporated milk) and let rest for about 20 minutes.
- In a large mixing bowl, stir together flour, sugar, baking powder and salt.
- Add cold butter to flour mixture, working it in until crumbly, leaving some larger chunks.
- Stir eggs and vanilla into cinnamon-milk mixture.
- Stir liquid ingredients into dry ingredients until combined.
- Turn dough out onto a floured work surface. Pat into a 9" square, adding flour to surface to make sure to that dough doesn't stick.
- Spread filling over dough and sprinkle with cinnamon chips. Fold one edge to center over filling, pat lightly, then repeat with other edge to make a letter fold. Dough should now measure approximately 4" x 12". Pat again so that it measures approximately 3" x 18" and about 1" thick.
- Cut long rectangle into 3" squares, then cut each square diagonally into triangles. Place triangles on a baking sheet lines with parchment, leaving about 1" between each.
- Place baking sheet in freezer to chill for about 30 minutes and preheat oven to 425°F.
- Bake for 16–20 minutes, or until golden brown, then let scones cool on the pan.
- To make glaze, stir together confectioners sugar, cinnamon and water until smooth.
- Pour about half of the glaze onto a baking sheet lined with parchment. Place scones on top of glaze to coat the bottoms. Pour the remaining glaze over the scones and use a pastry brush to cover entirely.
- Remove coated scones to a cooling rack (with parchment underneath to catch drips), brushing again with glaze to make sure they're completely covered. Allow glaze to set.
Adapted from King Arthur Flour