Iced Cinnamon Bun Scones
I had been remiss for far too long in making these scones for my dear friend Michèle. I had promised her months and months ago that I would make a batch just for her. Michèle has a nut allergy and was longing for a homemade baked breakfast treat free of nuts. When I mentioned this scone recipe to her, she pleaded, more than once, for me to bake them. There was no particular reason for the delay, mostly it just skipped my mind. This Sunday, I finally held true to my promise. I served them at a brunch I made in honor of celebrating Father’s Day and my Godson’s graduation from college. When planning my menu, I decided to make a yeast risen breakfast loaf called a babka. My babka recipe is loaded with nuts. I knew I needed a second breakfast pastry on my menu so Michèle would have something to enjoy. Then, this recipe came to mind. Finally I would make good on my word.
I am tempted to elaborate here on my blog just exactly how many scones Michèle ate. I could share with my readers that at one point I actually had to threaten her to leave the last couple scones for the other guests. I could point out that there is a thin line between flattery to the baker and just plain ole rudeness in taking more than one’s fair share. But then I wouldn’t want to embarrass my friend in public. (Love you Michèle – and your appetite for the things I bake!) In truth, it brought me nothing but joy that Michele was able to partake in a nut-free pastry and enjoy brunch right along with the rest of us. Once I saw how much Michèle completely loved them, I baked a batch the next day and returned her platter (she brought a delicious platter of melon to the brunch) loaded with freshly baked scones. I think this recipe might just take the place of the Carrot Cake she requests every birthday. We’ll just have to see come November.
On an unrelated topic, have I ever mentioned to all of you that I have a fondness for bowls? My fondness might actually be considered an obsession. Well, just this past week I received a box in the mail from Julie over at savvyeat.com. Julie and I both participated in the Food Blogger Prop Swap hosted by Alyssa of www.EverydayMaven.com and Faith of www.AnEdibleMosaic.com. In turn, I sent a box of my own gently used props over to Cheri at adventuresinthekitchen.com. To my delight, among the props I received from Julie were two bowls. They were happily added to my collection. In fact, I used one of them in the picture above. What a fun way to pass on used props, receive a surprise box of new ones in the mail, and best of all, meet some new food bloggers.
- Any ideas on what the utensil in the bowl is used for?
Love cinnamon buns but not always up for the time and effort involved in getting a batch into the oven? Try these scones, packed with all the familiar flavors of a cinnamon bun, but requiring only a fraction of the work.
Iced Cinnamon Bun Scones
2/3 cup light brown sugar
1 stick (4 ounces) cold butter, cut into 1/2-inch dice, plus 2 tablespoons at room temperature
1 1/2 teaspoons cinnamon
3 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1/4 cup cream cheese, at room temperature
2 teaspoons lemon juice
2 cups confectioners sugar, sifted
Pinch of salt
2-3 tablespoons heavy cream or half and half
Preheat the oven to 425˚F. Line a large heavy baking sheet with parchment paper. (Alternatively, stack two lighter sheets together.)
In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a small bowl. (Do not wash the processor bowl.)
In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/2 teaspoon of cinnamon and pulse to blend. Add the diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
In a small bowl or measuring cup, whisk together the cream, egg, and vanilla. Pour the cream mixture into the well made in the flour mixture. Using a wooden spoon or spatula, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
Lightly dust a work surface with flour. Turn the dough out onto it and knead several times. Divide the dough into two portions. (Using a kitchen scale will help to divide the dough evenly.) Pat each portion of dough into a 7-inch round about 1 inch thick. Cut each round into 6 wedges, then transfer the scones to the baking sheet and refrigerate for 15 minutes. Bake for 18 to 20 minutes, or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
In a medium bowl, beat the cream cheese and lemon juice. Beat in the confectioners sugar and salt until smooth. Add enough cream, one tablespoon at a time, until the frosting reaches a smooth spreading consistency. Spread the icing evenly over slightly warm scones.
Yield: 12 Scones
Source: Adapted from a recipe by Marcy Goldman via Food & Wine
So glad you like your bowls!
At the risk of sounding greedy, do you want to share your babka recipe, as well?
So funny you should ask. I am planning on putting it on the blog soon. Hang tight!
It looks like you got a great box!!! Thanks for participating 🙂
Wiping crumbs off my “greedy” lips as I write this…. THANK YOU, Mary, for finally being your word and producing these amazing scones.
Shocking to say this but it was actually worth the incredible wait!
They are absolutely sumptuous. It’s a scone – so how can they be so light and magical? Truly, it tastes like a flavorful cinnamon bun.
And while it is true that I consummed more than my “fair” share of these scones, it is simply because you produced such a spectacular array of other foods that people were momentarily distracted. I do apologize. I did hear the great majority of your guests ask where the cinnamon scones were. I looked heavenward.
Thank you for intoducing my taste buds to my NEW favortie Mary creation!
WOW.
Thank you Michele! It brings me such joy to bake for those I love. You are always so appreciative, and definitely one of my biggest fans. Love You!
I will have to try this recipe. For your information, the utensil in the bowl is for holding an escargot shell while you pry the meat out with a long, two pronged fork. I am French and have a set in my kitchen, along with metal plates with indentations to hold a dozen shells while they cook in the oven in butter, garlic and parsley. Bon Appetit!
Thank you so much Catherine for solving the mystery of what purpose that cute little utensil serves. It makes perfect sense. I think I will find a way to multi-purpose that darling little tool, since I rarely eat escargot and it is too cute to tuck away into a drawer. Thanks for stopping by my blog!
I just made these for Coco’s art class – they were having a tea party. These are easy and, oh, so good!