I love my lazy Sunday mornings. Sleeping in, making a nice, leisurely breakfast, enjoying a second cup of coffee and lingering in my pajamas until early afternoon. These mornings are meant for something sweet and comforting, but not too complicated to make (after all we're talking lazy Sunday morning here)....enter the Scone!
Now, I admit, I wasn't always a fan of scones (read more about that here), but since I've started baking my own scones at home, a whole new fabulous world of scones has opened up to me, my kids like to call it the Scone Zone.
This particular Sunday morning got off to a cloudy start which put me in a Fall kind of mood and when I think of the flavors of Fall, Cinnamon comes to mind...
These Cinnamon Scones are light, tender and flaky just as any great scone should be. The cinnamon-sugar topping adds just the right amount of spice and sweetness. I love that the dough is sweetened with honey instead of the traditional granulated sugar. The earthy sweetness of the honey compliments the spiciness of the cinnamon perfectly.
Using buttermilk, instead of heavy cream or half and half, adds acidity and gives the scones a slight tang. The glaze, while not necessary, is reminiscent of your favorite, decadent cinnamon roll (but without all the work!). That's a definite win-win in my recipe book.
The next time you're enjoying a leisurely Sunday morning and want an easy and delicious breakfast treat, why not try these simple, cinn-full Cinnamon Scones?
Simple, Cinn-ful Sunday Morning Cinnamon Scones
Makes 8 Scones
2 cups All Purpose flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup very cold Unsalted Butter, cut into tablespoon size pieces
1/3 cup + 1 tablespoon cold Buttermilk, well shaken
3 tablespoons Honey
1 large Egg, separated
1 tablespoon Turbinado Sugar (or Sugar in the Raw)
1/2 teaspoon Ground Cinnamon
1 cup Powdered Sugar
1/2 teaspoon pure Vanilla Extract
a few tablespoons Heavy Whipping Cream
Preheat oven to 400f and line a baking sheet with Silpat or parchment paper.
Place the buttermilk, honey and egg yolk in a small bowl and whisk to combine. Set aside.
Place the egg white in a small ramekin and whisk until frothy to loosen it up. This make it easier to brush onto the scones. You don't want clumps of egg white here...
Place the 2 cups of all purpose flour, baking powder, baking soda and salt in a large bowl and whisk to combine.
Add the cold butter to the bowl and, using a pastry cutter, cut the butter into the flour mixture until the butter is the size of peas.
Add the wet ingredients and fold to combine.
Turn the dough out onto a lightly floured surface and gently pat into a circle about 8" in diameter.
Using a knife or bench scraper, cut the circle into 8 triangles.
Place the triangles on the prepared baking sheet. You can place them on the sheet individually or in a circle. In this case, I decided to keep them in a circle for better presentation purposes. Tip: If you feel you have over handled your dough, place the baking sheet in the fridge for 15 minutes to chill before baking.
Lightly brush the scones with egg white then sprinkle with the cinnamon-sugar mixture.
Bake 10-12 minutes or until light golden brown. Test for doneness and remove.
Place the baking sheet on a cooling rack and allow the scones to cool for a few minutes before glazing to ensure your glaze doesn't run off of the scones.
Drizzle with glaze. I like to use the tines of a fork to do this. Just dip the tines of your fork in the glaze and drizzle away.
Serve warm or at room temperature.
Scones are best enjoyed the day they are baked. If you need to make these ahead, apply glaze just before serving to prevent the scones from becoming too soggy.