Cinnamon Bun Scones from Alegria Oceanfront Inn & Cottages
In Spanish and Portuguese, “alegría” means happiness, joy, or light in spirit. It’s certainly a fitting name for Alegria Oceanfront Inn & Cottages, the only ocean-side bed and breakfast in Mendocino Village. The bed and breakfast inn sits on a bluff overlooking a cove, in a quiet corner of town. Secluded ocean views are a highlight of the property, and just down from its deck and perennial gardens, a private trail winds past a sprawling eucalyptus tree to a wide, driftwood-strewn beach. Built in 1861 as the home to successive generations of sea captains, the inn is comprised of two spacious oceanfront guest rooms in a historic main house and four unique cottages with an eclectic, bohemian vibe. The inn is also just steps from village shops, galleries, and cafes.
Made fresh daily with locally sourced organic ingredients, the gourmet breakfasts at Alegria are not to be missed. Every morning, guests sip locally roasted organic coffee with a hearty breakfast while enjoying views of the frothy surf converging at the mouth of Big River. A bank of windows offers views of the inn’s soothing gardens against the backdrop of the ocean and the wide, sandy beach. Breakfast begins with hand-selected fresh fruit, organic juices, teas, coffee, and hot chocolate made with the inn’s own blend of cocoa powder. A chef’s-choice entree follows. Guest favorites include a broccoli frittata with sun-dried tomatoes, orange pancakes with orange butter sauce, and French toast stuffed with blueberry preserves and cream cheese. But the inn is especially known for its comforting baked goods. Always made from scratch in-house, an impressive roster of scones, muffins, and coffee cakes brings guests back year after year.
One of many guest-favorite Alegria pastries is a seasonal scone guaranteed to warm even the chilliest of winter mornings. As the scones bake, the unmistakable aroma of cinnamon and brown sugar conjures childhood memories of sweet, sticky cinnamon rolls. Instead, this recipe takes those familiar flavors and aromas and combines them with the short, buttery crumb of a traditional English scone. The result is a delightful pastry that not only inherits the best qualities of each of its parents but also gilds the lily with a drizzle of cream cheese icing.
Cinnamon Bun Scones
Courtesy of Alegria Oceanfront Inn & Cottages
Makes 16 Scones
Ingredients
For the scones:
- 2/3 cup light brown sugar
- 2 tablespoons softened butter
- 1 teaspoon ground cinnamon
- 3 cups flour, plus more for dusting
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup cold unsalted butter, cut into 1-tablespoon pieces
- 3/4 cup heavy cream or half-and-half
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 teaspoons grated or chopped zest (lemon or orange) (optional)
For the icing:
- 1/4 cup cream cheese, softened
- 1 teaspoon fresh lemon juice
- 2 cups confectioners’ sugar
Directions
Preheat the oven to 425 degrees Fahrenheit.
Line two heavy baking sheets with parchment paper and spray with non-stick spray or use a Silpat.
In a food processor, pulse the brown sugar, softened butter, and cinnamon until soft crumbs form, or combine with a pastry cutter. Transfer to a small bowl and set aside.
Add the next six ingredients to the food processor and pulse until the mixture resembles small peas. Transfer to a very large bowl and make a well in the center.
Mix the wet ingredients and zest, add to the well, then toss with 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 and knead a few times. Divide the dough in half and pat each half into an 8- to 10-inch round. Cut each round into eight wedges, then transfer the scones to the baking sheets. Refrigerate for at least 10 minutes. (You may freeze them at this point, then store them in a freezer bag or container for up to 3 months.)
Bake the scones for 11 to 15 minutes, or until browned.
In a medium bowl, beat the icing ingredients together until smooth. Spread or drizzle the icing on the warm scones. (For easier spreading, heat the icing just a bit.)
