This was my second recipe attempt from Theresa Carle-Sanders’ exquisite Outlander Cookbook.
Even though both recipes were scones, they were quite different in the process of making and baking them. These were softer and sweeter than the oatmeal scones.
You will need:
1/2 cup brown sugar (or white sugar and 1 tsp molasses, like me)
2 teaspoons ground cinnamon
2 1/2 cups all-purpose flour
1/2 cup sugar
1/2 tsp kosher salt
2 tsp baking powder
1/2 tsp baking soda
1/2 cup cold butter + 2 tablespoons melted butter
1/2 cup whole milk
1/2 cup yogurt, buttermilk or sour cream
- Preheat the oven to 425 degrees F. Mix together the brown sugar and cinnamon in a small bowl and set aside.
- In a large bowl, mix together the flour, sugar, salt, baking powder and baking soda.
- Grate the cold butter into the flour mixture and use a spoon or your fingers to coat the butter with the flour.
- In a small bowl, combine milk and sour cream. Add it to the flour and butter mixture and mix with your hand to incorporate the ingredients into a slightly sticky ball. Cover and place in the refrigerator for 10-15 minutes.
- After the dough has had a chance to chill, take it out of the refrigerator and roll it out into a 12 x 12” square on a floured surface.
- sprinkle your brown sugar and cinnamon mixture on top.
- then roll it up tightly.
- using your rolling pin, flatten your log until it’s about 4 x 12”.
- to cut your dough into scones, use a butter knife or bench scraper to cut into four equal pieces, then cut each piece in half diagonally to form eight triangles.
- transfer your dough to a parchment-lined baking sheet, making sure there’s at least an inch of room around each one, since they will puff and spread. Brush the tops with melted butter and bake about 18-22 minutes until the tops are golden brown.
- let cool slightly before eating.
- I was a little sad these lost their triangle shape, but that latest only as long as it took to bite into one… they were so soft and delicious! I’m not sure what to do in the future to prevent this from happening, but maybe it’s just a fact of this particular shape combined with a cinnamon swirl.
I think this is a winning recipe.
Pros: Cut down on dishes because only need a 1/2 cup measure and teaspoon to measure all the ingredients required. Uses grating trick for cutting in the butter quickly. Delicious
cons: Doesn’t use weight measurements, original recipe doesn’t specify size of mixing bowls needed: small, medium or large. Scones spread during baking, losing the nice triangle shape.
3 thoughts on “Fiona’s cinnamon scones”