I love making scones for breakfast! They come together much more quickly than you might think, but there’s something about them that just seems special. They’re definitely a welcome change from our typical breakfasts, which usually consist of a cereal bar or a quick English muffin on the way out the door. The other nice thing about scones is that you can make a batch and freeze them before baking, so you don’t have to worry about not eating them all before they get stale. To freeze, wrap the individual scones in plastic wrap before baking and store in a freezer bag. Bake the scones directly from the freezer, adding a few minutes onto the baking time.
I made these scones for a holiday breakfast at school – they’re light and flaky, with a great cinnamon flavor. The cinnamon chips are optional, but they really help amp up that cinnamon taste. They can be difficult to find, but they’re worth it if you can get your hands on them. Hershey’s makes them, but I’m not a huge fan of the taste – I ordered mine from King Arthur Flour. Hershey’s are more readily available though, so whatever works for you!
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- ¼ tsp. salt
- 6 tbsp. sugar
- 6 tbsp. cold unsalted butter, cut into small pieces
- ½ cup whole milk or heavy cream
- 1 tsp. vanilla extract
- ½ tsp. cinnamon extract*
- 1/3 cup cinnamon chips
For the topping:
- ¼ cup granulated sugar
- 1½ tsp. cinnamon
Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl combine the flour, baking soda, cream of tartar, salt and sugar; stir together with a fork. Add the cold butter to the flour mixture and cut the butter into the dry ingredients using a pastry cutter or two knives, until the mixture is crumbly and the largest butter pieces are the size of peas. It’s important to leave the small chunks of butter intact; as the butter melts in the oven, it creates flaky layers in the dough.
Combine the milk, vanilla and cinnamon extract in a liquid measuring cup. Pour the liquid over the dry ingredients and stir together with a fork just until the mixture forms a cohesive dough. Add in the cinnamon chips and knead the mixture just a few times by hand to disperse the chips and bring the dough together. Shape the dough into a large round disc, about 9 inches in diameter. Cut the dough into 8 triangles (the way you would cut a pizza). If you’d prefer mini scones, cut each triangle in half again. Put the shaped scones on the prepared baking sheet, leaving space between for the scones to spread. In a small bowl, whisk together the sugar and cinnamon for the topping. Sprinkle generously over the top of the scones (you probably will not need to use all of the topping.) Bake for 15-18 minutes (10-12 minutes for mini scones), or until the scones look set and lightly browned around the edges. You can also test one with a toothpick – they’re ready when a toothpick inserted in the center of a scone comes out clean. Allow to cool on the baking sheet for approximately 5 minutes, then transfer to a cooling rack to cool completely.
*You can easily make cinnamon extract by putting vodka and cinnamon sticks in an airtight bottle and letting it sit for a month or 2. If you don’t have cinnamon extract available, just increase the amount of vanilla extract.
Yield: 8 large or 16 mini scones
Source: adapted from Annie’s Eats