Sunday, May 6, 2012

Cinnamon French Toast Scones

Breakfast food is definitely the best, or at least in my opinion it is!  Unfortunately, being a teacher, I rarely, if ever have time to make, or even enjoy a well prepared breakfast.  Usually I just end up grabbing something as I run out the front door to get to school.  Protein shakes, granola bars, yogurt, bagels, dry cereal, and coffee tend to be what I end up with.  Lately though, I've been desiring something more.  That's when I decided to make this batch of scones.  I absolutely love making scones, mostly because they're quick, easy (unless you'rE my little sister, sorry Kim!) and hold up well.

Cinnamon French Toast Scones

Makes about 8 scones
2 cup all-purpose flour
4 Tbsp. sugar (you could substitute in 1 Tbsp. brown sugar, if desired)
1 Tbsp. baking powder
½ tsp. salt
6 Tbsp. cold, unsalted butter (cut into 6 pieces)
¾ cup Hersey’s cinnamon baking chips
1 tsp. vanilla extract
1 egg, beaten
1 cup heavy whipping cream
¼ cup sugar + 1 ½ tsp. cinnamon, mixed together to form cinnamon sugar mix

Preheat oven to 375 degrees and line a baking pan with parchment paper or a silicone baking mat.  Set aside.

In a medium-large bowl whisk together the flour, sugar, baking powder, and salt.  Now, using a pastry blender cut the butter into the flour mixture until pea size pieces form.  Add in the cinnamon baking chips (I add a little more) and stir together.

Next, add in the vanilla, egg, and ½ of the heavy cream.  Using a wooden spoon, stir together.  (If the dough appears too dry, add in more of the heavy cream.  Make sure to only add a little of the cream at a time, and just until the dough looks and feels pliable.)

Remove the dough from the bowl and place onto a floured surface.  Now, shape the dough into a circle until it’s about an inch in thickness.  I find this works best when using your hands.  Cut the dough into 8 triangles and brush the tops with some heavy cream.  Sprinkle the cinnamon sugar mixture over the scones and place onto prepared baking sheet.

Bake for 15-18 minutes or until they appear done; they should be a very light golden color.  Top with your favorite icing.  I used buttercream frosting.

You may store in an airtight container for up to a week.  They taste great reheated in a microwave with a little maple syrup drizzled on top!

Source: Adapted from Go Bold with Butter Originally from Taylor Takes a Taste


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