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
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Makes
about 8 scones
Ingredients: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
Directions:
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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