I have modified the instructions (my part is in blue) from the original (in black, and also some portions deleted). There are also links back to KAF’s original recipe, and their blog entry. My technique is similar to that of my favorite pie dough recipe. I like it better because the dough is easier to handle, without becoming tough. This is, for me, the magical way that allows a bread baker to make tender pastries.
King Arthur Flour’s
Triple Cinnamon Scones, ModifiedWith cinnamon filling and cinnamon chips inside, and cinnamon-scented glaze (or cinnamon-sugar) outside, these moist, aromatic scones are a cinnamon-lover's dream come true.
- 3/4 cup half and half or evaporated milk
- 1 cup cinnamon Flav-R-Bites or cinnamon chips
- 11 ½ oz (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
- 3/4 cup Baker's Cinnamon Filling*
- 3 tablespoons water
- *Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.
- 14 oz (3 1/2 cups) confectioners' sugar
- 1 teaspoon ground cinnamon
- 7 tablespoons water
tips from our bakers
- Want to substitute cinnamon chips for the Cinnamon Flav-R-Bites? Don't soak the chips; and reduce the half & half or milk to 1/2 to 2/3 cup, starting with 1/2 cup, and adding more if the dough seems too dry.
- For a thicker, spreadable icing, mix together 3 cups confectioners' sugar, 1/2 teaspoon ground cinnamon, and 3 to 4 tablespoons milk. Spread/drizzle over the scones.
1) Combine the Cinnamon Flav-R-Bites with the half and half or milk in a small bowl. Let the mixture rest for about 20 minutes.
2) While the cinnamon mixture is resting, get started putting together the rest of the ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3) Dump the flour mixture out onto a clean board or countertop, and bury the butter pats in the flour. Using the heel of your left hand, plunge into the flour/butter, smearing the butter out. Use a bench scraper or similar spatula item to scrape any butter off your hand, and then use it to scoop under the flour, and flip it back over the top of the mound. Continue smearing and folding until all of the flour has become less powdery and slightly yellow, and the mixture is crumbly. Some larger butter flakes should remain. Take care not to melt the butter with your hands.
4) Stir the eggs and vanilla into the cinnamon-milk mixture. Mix the filling, and set aside. Preheat the oven to 425°F.
5) Add about ⅓ of the liquid ingredients into a well in the dry ingredients and use the bench scraper to fold flour back over the top. Continue folding, adding the rest of the liquid, until fairly evenly mixed.
6) Pat the dough into about a 9”x9” square, and move to a generously floured surface (I lift the dough, scrape the board clean under it, and add flour). Fold dough into a “letter”, by flipping up ⅓ from one side, brush off excess flour with a pastry brush, then fold ⅓ of the dough over from the other side. Use a rolling pin to roll back into a square. Repeat the “letter” fold for a total of three foldings, alternating which direction you fold from.
7) Roll the dough out into a 9” x 15” rectangle. Spread the filling over the dough. Fold in a letter fold over the filling, to make about a 3" x 15" rectangle. Gently pat/roll it to lengthen it into a 4" x 24" rectangle; you may want to cut it and make two 4”x12” rectangles, to make it easier to handle.
8) Cut into six 4" squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice.
- For large or med scones, cut each square in half diagonally to make a triangle; you'll have 12 scones. For medium scones, cut each square in half diagonally again (an “X” cut), making four triangular scones from each square.
- For scone strips, cut each 4" square into three rectangles, for a total of 18 scone strips.
- For tiny squares, cut each 4" square into nine ~1" squares, to make 54 bite-sized mini scones.
9) Gently separate the scones (if you like scones with crunchy edges), leaving about 1" between them. For softer scones, separate the scones just enough to break contact between them.
10) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. If you’re hungry, skip this step, they’ll still be good.
11) Bake the scones until they're golden brown, about 16 to 20 minutes, or 13-15 if you skipped the freezer. Remove the pan from the oven, and allow the scones to cool right on the pan.
11) Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
12) Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.
13) Transfer the scones to 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 of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.
Yield: one dozen large triangles; 2 dozen med triangles; 18 strips; or 54 mini squares.