Over the past few years, my dad has developed an affinity for scones. He's very picky about them though. He covets this blueberry version from a bakery in Terre Haute, Indiana and, until about a year ago, they were the only ones that he truly loved. He doesn't like dry British type scone so I venture that he wouldn't much care for the actual Scotish griddle scone either.
So a couple of years ago, I attempted to make scones for the first time to see if they passed his obviouslydiscriminatingtaste (this from a man who, in my mother's absence, will eat a bag of microwave popcorn for dinner). I figured if I made them chocolate with chocolate chips that they would surely be a hit and I was right. I went to my favorite source for any bread creation,King Arthur Flour. (That link will take you directly to a classic scone recipe with a bunch of different variations including the chocolate chocolate chip madness)
Last Christmas, I decided to try making King Arthur's Triple Cinnamon Scones. According to a bunch of research I've read cinnamon is a great metabolism booster, so I'm fairly certain with the amount of cinnamon that these scones contain you're actually loosing weight while you eat them.*
**Compliments of the fine people at King Arthur Flour**
scones
1/2 cup half and half
1 cup cinnamon chips
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup cold butter, cut into pats
2 large eggs, lightly beaten
1 teaspoon vanilla extract
filling
¾ cup brown sugar
2 Tablespoons cinnamon
3 tablespoons water
glaze
3 1/2 cups confectioners' sugar
1 teaspoon ground cinnamon
7 tablespoons water
Combine the cinnamon chips with the half and half or milk in asmall bowl. Let the mixture rest for about 20 minutes. While the cinnamonmixture is resting, get started putting together the rest of the ingredients.In a large mixing bowl, whisk together the flour, sugar, baking powder, andsalt. Work in the butter just until the mixture is unevenly crumbly; it's OKfor some larger chunks of butter to remain unincorporated.
Add the eggs and vanilla to the cinnamon-milk mixture, stirring tocombine. Add the liquid ingredients to the dry ingredients and stir until allis moistened and holds together.
Scrape the dough onto a well-floured work surface. Pat/roll itinto a rough 9" square, a scant 3/4" thick. Make sure the surfaceunderneath the dough is very well floured. If necessary, use a giant spatula(or the biggest spatula you have) to lift the square, and sprinkle more flourunderneath.
Spread the filling over the dough. Fold one edge into the centerand over the filling, as though you were folding a letter. Fold the remainingedge over the center to complete the three-fold. You'll now have a rectanglethat's stretched to about 4" x 12". Gently pat/roll it to lengthen itinto a 3" x 18" rectangle; it'll be between 3/4" and 1"thick.
Cut the rectangle into six 3" squares. Transfer the squaresto a lightly greased (or parchment-lined) baking sheet. Now you have a choice.For large scones, cut each square in half diagonally to make a triangle; you'llhave 12 scones. For medium scones, cut each square in half diagonally again,making four triangular scones from each square. Gently separate the scones (ifyou like scones with crunchy edges), leaving about 1" between them. Forsofter scones, separate the scones just enough to break contact between them.
For best texture and highest rise, place the pan of scones in thefreezer for 30 minutes, uncovered. While the scones are chilling, preheat theoven to 425°F.
Bake the scones for 16 to 20 minutes, or until they're goldenbrown. Remove the pan from the oven, and allow the scones to cool right on thepan. This is the hardest part as nowyour entire house smells of cinnamony goodness.
Make the glaze by stirring together the sugar, cinnamon, andwater. If the sugar seems particularly lumpy, sift it first, for anextra-smooth glaze. Line a baking sheet (with sides) with parchment, and pour abouthalf the glaze atop the parchment. Set the scones atop the glaze, swirling themaround a bit to coat their bottoms. Then drizzle the remaining glaze over thetop. Use a pastry brush to brush the glaze over each scone, to coat itentirely. The glaze is very thin, so this is easily done. Transfer the sconesto a rack set over parchment, to catch any drips. As you pick each scone up,run its sides over the glaze in the bottom of the pan, both to use up some ofthe extra glaze, and to make sure all sides are coated. Allow the glaze to setbefore serving the scones.
*This is, of course, a false statement. There's a stick of butter in this recipe. I'm pretty sure you could eat the entire jar of cinnamon and it won't counteract the fat content in that.
Happy Birthday to the most important man, my hero, and my first love...my dad!
