CINNAMON SCONES FROM 100 MORNING TREATS - P. 57
I chose this recipe because 1) I found the addition of small bits of cinnamon-butter interesting. 2) it calls for sour cream (and egg) as the liquid, and I have a lot of sour cream to use up. I made a half batch for 4 scones, and since this would require ½ whole egg + ½ yolk, I just used one large whole egg minus 1 t. of white. As it were, I had to add in 1 t. of cream to bring the dough together.
I mixed by hand (recipe calls for a mixer), working in the first round of butter with my fingers and leaving largish flakes, and then grating in the cinnamon-butter, leaving smallish flakes. The look and feel (and sound) of the cinnamon-butter flakes as they went in was quite appealing, and I feel I learned a new thing here.
I did not ice the scones after baking, and instead finished them off with a swipe of cream and a sprinkle of cinnamon-sugar before baking. I gave the scones 10 minutes in the oven before doubling the sheet-pan (she suggests doubling the sheet pan from the get-go), and the bake took 28 minutes to just over 200 degrees internal temp.
They toppled over, as you can see, but otherwise these were a hit. Nice, sconey texture with a hint of cinnamon. They would go great with a cup of coffee.
