I make scones a lot. That’s a fact.
I like to make scones on the type of days when I loosely define morning as the time during which I eat my first meal... whether that’s before noon or not.
Sometimes I make scones with fruit.
But on a crisp fall day, when you know it only looks warm cause the sun is out and the wind seems to blow right through the long sleeved tee you put on, I like scones with warm flavours. Spices like cinnamon. The rich molasses flavour from brown sugar. These are the flavours of fall.
Since I’ve posted two scone recipes on this blog before, I almost feel like I’m cheating posting another one. The fact is the recipes are almost identical; the differences are in the add-ins. So really, feel free to ignore everything I just said and put whatever you want into the base recipe. Whatever makes you happy on a lazy fall morning. Whatever keeps you warm and cozy.
Cinnamon Brown Sugar Scones
2 cups (9 oz.) all purpose flour
1/3 cup (2 1/4 oz) lightly packed brown sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold butter, cut into cubes
2 egg yolks
3/4 cup whipping or heavy cream
More heavy cream to brush scones
1/4 cup granulated sugar
1 tsp ground cinnamon
Heat oven to 400F and prepare a parchment lined baking sheet.
Whisk together flour, brown sugar, baking powder, and salt in a large bowl. Cut butter into flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk egg yolks with heavy cream. Pour into flour mixture and stir until the mixture forms a shaggy dough. Knead with your hands until the dough comes together. Do not knead too much; you want the mixture just together.
On a lightly floured cutting board, pat dough into a 7 inch diameter, 1 inch thick circle. Using a sharp knife, cut the dough into 8 triangles. Place the triangles on the prepared baking sheet.
In a small bowl, combine granulated sugar and cinnamon. Brush heavy cream all over the tops of the scone triangles. Sprinkle the tops of the scones evenly with the cinnamon sugar mixture (you don’t have to use it all, just an even layer on each). Bake scones in the lower third of the oven for 18-23 minutes or until golden-brown all over. Let cool slightly on a rack and eat while still warm, slathered in butter.