Well I couldn’t just leave you on that last post without telling you how to make Laura’s Mum’s Cinnamon Scones. They are so yummy. A wonderful breakfast treat or as Laura says, fit for any meal. To get started, gather up your ingredients.
- 3 C Flour
- 3 t Baking Powder
- 1 t Baking Soda
- 1/2 C Sugar
- 2 Oz (4T) Cold Butter
- 1 t Salt
- 1 Egg
- 6 Oz (3/4C) Buttermilk
- Melted butter/cream/egg wash
- Cinnamon Sugar
For the Filling:
- 1/2 C Brown Sugar
- 2 t Cinnamon
- 1 T Butter, melted
Combine the flour, baking powder, baking soda, sugar and salt in the bowl of a mixer fitted with the paddle attachment. Sitr until combined. The next step is key: grate the butter. I know this sounds a bit looney tunes, but Laura’s Mum swears it’s the key to the entire recipe (and since it turns out delicious, I don’t argue!). Add the butter to the dry mixture and mix until combined.
In a separate bowl, whisk egg and buttermilk together. Add the wet mixture to the dry, mixing until just incorporated.
To create the carmel filling for this scone, combine the sugar, cinnamon and melted butter. I find mixing with a fork does this job quickly. This layer creates a cinnamon crunch in the scone, almost like the bottom layer of a traditional coffee cake. Mmm coffee cake. Might have to make that for breakfast today.
Roll out your scone dough and apply the carmel filling to one side of the dough.
Carefully fold over your dough and seal the edges so none of the carmel-ey goodness leaks out in the cooking process! Or, you know, do the best you can …
Brush the top of the scones with either more melted butter, cream or an egg wash and top off with cinnamon sugar.
Bake in a 350 degree oven for 30 minutes or until the top is golden brown and the scone is firm.
I probably should have patched that hole, but oh well. Cut into triangle shapes and serve with whipped cream. Warm or cold, breakfast or dinner these are yummy and actually will hold up for a few days with no problems. So now you know how to make all the scones, get out there and get that oven cranking!
Thanks to Laura for teaching me this recipe! I hope you enjoy,