Cinnamon and Sugar Scones

December 3, 2012

Today, I had a revelation. I can bake just about anytime I want. This unemployment thing definitely has its perks. So, that’s what I did.

I made Cinnamon and Sugar Scones at three in the afternoon on a Monday.

The sweet smell of freshly baked scones is still lingering and I’m not at all sorry. Oh, and my belly is completely satisfied with the decision. Maybe a little too satisfied.

This recipe differs from traditional scone recipes. It calls for sour cream and melted butter. Now, I’m usually in the “use as cold of butter as possible” camp—but the melted butter works. And it is a lot less labor intensive than using a pastry blender. Consider me sold.

As with most scones, they are not punch-you-in-the-face-sweet. Instead, there is a slight sweetness and a sugary, crunchy top. They would go perfectly with a cup of tea. Or with a little jam spread in the middle.

Cinnamon and Sugar Scones

1 1/2 cups all-purpose flour

2/3 cup whole wheat flour

1/3 cup packed brown sugar

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

2/3 cup sour cream

2 tablespoons butter, melted and cooled

1 large egg white

Topping:

1 tablespoon granulated sugar

1 teaspoon brown sugar

1/4 teaspoon ground cinnamon

1 teaspoon melted butter

In a large bowl, whisk together the flours, sugars, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together the sour cream, butter and egg. Stir the wet ingredients into the dry.

Turn the dough out onto a lightly floured surface and knead lightly (6 to 12 times). Divide the dough in half and shape into 6-inch circles. Place the disks onto a baking pan and brush with melted butter. Stir together the topping sugars and cinnamon and sprinkle over the top of the scones.

Bake at 400°F for 15 minutes or until browned.

Recipe: Adapted from Cooking Light

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