Coffee Cakes, Scones and Cereals
Cinnamon Bun Scones
Ingredients
Servings: 16 Scones
2/3 cup light Brown Sugar
2 T softened butter
1 t cinnamon
3 cups flour, plus more for dusting
1/3 cup granulated sugar
1 T baking powder
1/2 t salt
1/2 t cinnamon
1/2 cup cold butter cut into
1 T pieces
3/4 cup heavy cream or 1/2 and 1/2 1 large egg
1 t pure vanilla extract
3/4 t grated or chopped lemon or orange zest (opt.)
For Icing:
1/4 cup cream cheese, softened
1 t fresh lemon juice
2 cups confectioners’ sugar
Directions
Preheat oven to 425 F.
Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat. In a food processor, pulse until soft crumbs form.
Transfer to a small bowl:
2/3 cup light Brown Sugar
2 T softened butter
1 t cinnamon
In the processor, combine and pulse until the mixture resembles small peas:
3 cups flour, plus more for dusting
1/3 cup granulated sugar
1 T baking powder
1/2 t salt
1/2 t cinnamon
1/2 cup cold butter cut into
1 T pieces
Transfer to very large bowl & make a well in the center.
Combine and toss with flour mixture until firm dough forms:
3/4 cup heavy cream or 1/2 and 1/2 1 large egg
1 t pure vanilla extract
3/4 t grated or chopped lemon or orange zest (opt.)
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 a few times. Divide dough in half and pat each piece into an 8-10 inch round. Cut each round into 8 wedges, then transfer scones to the baking sheets and refrigerate for at least 10 minutes. (You may freeze them at this point, then store in a freezer bag or container for up to 3 months.)
Bake for 11 to 15 minutes or until browned. In a medium bowl, beat together until smooth. Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading.)
1/4 cup cream cheese, softened
1 t fresh lemon juice
2 cups confectioners’ sugar
