There’s a lull in the work day and my foot unconsciously starts bouncing up and down. My AirPods are normally turned up and Lady Gaga or Post Malone are serenading my thoughts. My thoughts of the perfect scone, that is.
We took the simple route with these scones. There’s joy to be found in going back to basics, as Ina Garten (aka Barefoot Contessa) often does so well. They’re a bold cinnamon flavor, best consumed hot out of the oven accompied by a hefty scoop of cream cheese or vanilla ice cream. No fruit, no nuts. Just the simple warmth of cinnamon to fancy your senses. To be clear, I’ve tried both of those suggested versions and highly approve.
Clear your counter for the rolling, kneading, and forming of these beauties. And be prepared for the aroma of cinnamon to completely take over your living space.
As I froth my almond milk latte to compliment these scones, I hope you’ve built the courage to get your oven preheated by now. Get your knee bouncing - you won’t regret it.
May the inspiration found here find light in your kitchen. XO//CATH
3 cups flour
1/3 cup sugar
1/3 cup brown sugar
1/2 cup sour cream
1/2 cup light cream
1 cup (2 sticks) unsalted butter, cubed
2 tsp baking powder
2 tsp vanilla extract
2 tsp cinnamon
1 1/2 tsp salt
for the glaze...
1 cup powdered sugar 1 Tbsp milk
1 Tbsp maple syrup
1 tsp vanilla extract
pinch of cinnamon
How to make it happen
Preheat your oven to 375°F.
Put all dry ingredients (flour, sugars, baking powder, cinnamon, and salt) into a bowl and whisk together. In a separate bowl, whisk eggs, vanilla extract, cream, and sour cream. Add this wet mix to the dry ingredients. Stir together with hands.
Make sure butter is cold (I put mine in freezer for a few mins before cutting). Cube both sticks of butter. Add butter to the bowl and aggressively incorporate it into the dough.
On a sanitized surface, sprinkle flour to lightly cover the area. Transfer your dough onto the floured space. Knead dough until butter is evenly spread throughout, which should take about 5 minutes. If dough starts to get sticky, dip hands into your flour and keep kneading.
Once dough is finished, take a rolling pin to level dough out to about half an inch. Cut scones into 12 triangles using a dough cutter or use a circular cookie cutter to cut about 20 scones out.
Place scones on lined cooking sheet and let sit in freezer for about 10 mins. Brush with light cream before baking. Bake at 375°F for 18 to 22 mins, or until lightly golden on top.
While scones bake, combine all ingredients for maple glaze and stir until all powdered sugar has dissolved.
Take scones out of oven and let cool. Drizzle generously with maple glaze and let set for at least 5 minutes until consuming. Enjoy!