Triple Cinnamon Scones

Adapted from King Arthur Flour

http://www.kingarthurflour.com/blog/2010/04/19/simply-sinful-triple-cinnamon-scones/#more-13410

Makes 12

  • 3/4 cup evaporated milk
  • 1 cup King Arthur cinnamon Flav-R-Bites
  • 2 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt (which I forgot to add)
  • 1/2 cup cold butter, cut into chunks
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

The Filling and Glaze

  • 5 tablespoons unsalted butter, melted
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon
  • 3 1/2 cups confectioner's sugar
  • 1 teaspoon ground cinnamon
  • 7 tablespoons milk

Begin by soaking the Flav-R-Bites in a small bowl with the milk. Set aside for 20 minutes. Melt the butter and mix it with the brown sugar and 2 tablespoons of cinnamon in a separate small bowl. Set that bowl aside.

Make the scones: combine the flour, sugar, baking powder and salt together in the bowl of your electric mixer. Add the butter and mix to combine. The mixture will be unevenly crumbly and that is good.

Add the lightly beaten eggs and the vanilla to the Flav-R-Bites mixture. Pour this mixture into the flour mixture and stir until the mixture comes together. Don't over do it. You just want the mixture to hold together.

Prepare a well-floured space on your counter top. I used my SilPat sprinkled with flour. You are going to measure the size of your dough, so you'll want an area that is at least 18 inches wide. Scrape the dough onto the well-floured surface and roll the dough into a 9 inch square. It should be about 3/4 inch thick. Check to make sure you have plenty of flour under the square.

Now spread the cinnamon filling over the dough, almost to the edge. Fold one edge into the center like when you fold a letter for an envelope. Then fold the other edge into the center making a rectangle.

Gently roll and pat the rectangle into a 3inch by 18 inch rectangle. It will be 3/4 inch to 1 inch thick. Cut the rectangle into 6 equal squares, each 3 inches. Diagonally cut the each square in half and place on a parchment lined baking sheet. Place the baking sheet in the freezer for 30 minutes. Preheat your oven to 425 degrees F.

After 30 minutes bake the scones. I chose to bake 4 of the scones. The remaining scones were individually wrapped in plastic and bagged for the freezer. That way I can have fresh scones whenever the spirit hits. Bake the scones for 16 minutes, or until they are puffed and brown. Remove the pan from the oven and allow the scones to cool on the pan.

While the scones are cooling mix the glaze. For the 4 scones I mixed together 1 cup of confectioner's sugar, 1/2 teaspoon of cinnamon and 2 tablespoons of milk. Mix all of the ingredients for the entire batch of scones. You want the glaze to run easily from the spoon. Drizzle the glaze over the scones.

Serve immediately. Warm is best...and oh, so delicious.