Triple Cinnamon Scones
Cinnamon lovers unite! This Triple Cinnamon Scone recipe is one of the most requested at the McCloud Hotel.
- 3/4 cup half and half
- 1 cup cinnamon chips
- 2 3/4 cups Unbleached All-Purpose Flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted VERY COLD butter, cut into pats
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 2 teaspoons of Cinnamon
- 2 teaspoons of vanilla
- 3 1/2 cups confectioners’ sugar
- Leftover filling Water
Make this first. Mix together the dry ingredients and sprinkle with the vanilla until all ingredients are damp – set aside to use in scones – only use about 3/4 as scone filling – use the rest to make the glaze.
Whisk the eggs, half and half and vanilla in a small bowl.
In the bowl of a food processor whirl together the flour, sugar, baking powder, and salt.
Scatter the butter over the surface of the dry ingredients – pulse until the mixture resembles coarse sand – a few pea size lumps of butter are OK.
Dump this mixture out of the food processor and into a large bowl and add the cinnamon chips – mix in with a wooden spoon.
Make a well in the middle of the dry ingredients and pour in the Egg mixture – stir carefully with the spoon and/or a spatula – make sure everything is wet/mixed – but DO NOT OVER MIX stir until all is moistened and holds together.
Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured.
Sprinkle the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.
Cut the rectangle into 3 strips – then cut the strips into a zig zag pattern (or whatever shapes you want) – cutting them with a dough scraper is best – use a spatula to lift them and put them on a cookie pan lined with parchment paper.
You may also choose to make scone strips, or tiny squares. Cut each 3″ square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or cut each 3″ square into nine 1″ squares, to make 54 bite-sized mini scones.
IMPORTANT – For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for anywhere from 10 to 20 minutes, or until they’re starting to turn golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
Make the glaze by stirring together the left over filling mix with confectioner’s sugar and water (until you get the consistency you want) – BE CAREFUL not to add too much water.
Drizzle the glaze over the hot scones – let them set a few minutes before serving.