this past week was A WEEK. you know?
it feels like we had been snowed in for ages and i had some crazy cabin fever kickin’.
so we have been baking a lot. the little she and me. and it’s so good for me: i have been slowly working through my stress over the mess in the kitchen while working with a preciously clumsy three-year-old tornado.
there is always a stack of recipes i am wanting to try, sitting in a drawer in my kitchen, and we whittled down that stack quite a bit last week.
i ended up making 3 batches of these, messing with them here and there, adding my own ideas to the original scone recipe (from how sweet it is). the final product, i do have to say, is awesome. (they are also delicious without the glaze, so that part is totally optional.)
i have finally given away the last of the RIDICULOUS amount of these that i had in my house, thank goodness. i truly was going to be good this january and lay off so many sweets after some crazy holiday eating, but well… i blame the snow.
*updated march 2016*
buttermilk cinnamon chip scones
makes roughly 25-30 scones
3 1/4 cups flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup (1 1/2 sticks) cold butter, cut into small cubes
1 cup buttermilk (or whole milk)
1/3 cup brown sugar
1 tsp cinnamon extract
3/4 cup cinnamon chips
about 1/8 cup milk, for brushing
for the (optional) glaze:
1 heaping cup powdered sugar
2 tbsp half and half
1 tsp cinnamon extract
1. preheat the oven to 425. in a medium bowl, combine buttermilk, brown sugar, and cinnamon extract. whisk until well incorporated. set to the side. in a large bowl, combine flour, baking powder and baking soda, salt, cinnamon, and nutmeg. whisk to combine. cut in butter with a pastry cutter or a large fork (or your fingers) until coarse crumbs are formed. pour liquid ingredients and cinnamon chips into dry ingredients and stir to combine.
2. lightly flour a work surface and turn out dough onto it. roll out until about 1/2 inch thick. using a 2″ round or square cookie cutter, cut into scones. place about 1 inch apart on a parchment paper-lined cookie sheet (you’ll need about 2 large sheets).
3. brush the tops of the scones with milk. bake for 10-12 minutes, until the scones have just begun to golden on top.
4. while scones are baking, make the glaze: put all glaze ingredients into a small bowl and whisk until smooth. once scones have cooled about 5 minutes or so, drizzle glaze over the tops.