Friday, September 14, 2012

Cinnamon Bun Scones

There's nothing else like a cinnamon bun, especially in the Fall. The distinctive aroma of cinnamon fills the air on those cool mornings, but when time is short, it's not always possible to wait for yeast dough to rise, so the next best thing is taking that memory and transferring it to something that bakes up quicker--Scones.

A scone is a quick bread, hailing from Scotland and has been part of my baking experience with the passing of my great grandmother's recipe to me.  Here in the United States you can find scones most everywhere, but I have to say, after traveling to Great Britain for our 25th anniversary in 1993, I learned the correct way to pronounce what I had been baking all those years.  Here's the verse that will help you too:

"I asked the maid in dulcet tone,
To order me a buttered scone.
The silly girl has been and gone,
And ordered me a buttered scone."

My mornings (and days) have been pretty hectic with work, but I have my three favorite characters who probably appreciate my baking the most...at least the day-old goodies.
Meet Heckle and Jeckle

...and Jake 
As soon as the sun is up, they're waiting for a treat and honestly, since I don't use preservatives, it makes me feel good that I'm not just throwing out my baked goods.

Cinnamon Bun Scones
Filling:
1/2 cup unsalted butter, at room temperature (or grated)
1/2 cup dark brown sugar, firmly packed
1 T cinnamon



Dough:
4 cups King Arthur all-purpose flour
1/3 + 1 T granulated sugar
2 T baking powder
1/2 tsp. Kosher salt
1/2 cup cold unsalted butter, grated
1 cup dried cranberries (raisins or currants)
1/2 tsp. ground Tahitian vanilla powder
1 large egg + half-&-half to equal 1 3/4 cup of liquid

Glaze:
1 cup confectioners' sugar
2 tsp. light Karo syrup
2-3 T very warm water

Preheat oven to 375F-degrees.  Line two baking sheets with parchment paper and set aside.

In a stand mixer, using the paddle attachment, mix the dry ingredients together.  Add the grated unsalted butter and mix just until the butter is dispersed in the dry ingredients.  You should still have some piece of butter throughout.
Add the cranberries (or your choice of dried fruit) and the ground Vanilla Bean powder.  If you don't have powder, add two teaspoons of vanilla extract to the liquid measure with the cream and egg.

In a 2-cup measure, beat the egg lightly with a fork, then, add the half-&-half to measure 1 3/4 cups of liquid.  While the mixer is running on low (speed #2), slowing add the liquid to the dry ingredients.  As soon as the dough comes together, stop the machine and scrape the "shaggy" dough onto a lightly floured board.
Very carefully, knead the dough to a smooth disk, then roll out to a 12" x 17" x 1/4" thick rectangle, adding only enough flour to keep the dough from sticking to the board and the rolling pin.
Arrange the filling over the dough, leaving about 1/2-inch border clean of filling around.  Use an off-set spatula to spread the filling over the dough.

I started with the long side away from me and tightly rolled the dough towards me, using a bench scraper to make sure it wasn't sticking to the board.
Cut the "log" in half, then each half into 6 pieces.  I placed six scones on each baking sheet, pressing lightly with my fingers to flatten each one.

 
Bake in the preheated oven for 15 minutes on two racks, then switch pans--the upper pan to the lower rack, the lower pan to the upper rack, and bake another 7-10 minutes until golden brown.

Let cool slightly while you make up the glaze.  Pour the glaze over the still warm scones, drizzling as shown.

Now brew a pot of tea and invite your best friends to partake--catching up with what everybody has been up to this week...

...thank goodness for all my blogging friends who share what they've been up too.  It really does make me feel like we're a family. Enjoy!

  

37 comments:

  1. Oh..this looks so DELICIOUS - I do think I can smell these - even from here! Thank you so much for a wonderful recipe!

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    1. Thank you for the inspiration of Teas. Kelly definitely led me to your blog as a way to keep a beautiful memory, XOXO

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  2. oh yum!!!! your baking looks so delicious!
    you make everything look so easy! i will try these..hope mine look as good as yours!
    happy weekend!

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    1. Annmarie, Just remember to treat the dough "gently" and don't overwork it. They're very easy and the prep time was less than 15 minutes. You have a wonderful weekend too, XOXO

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  3. These look lovely, definitely a must make.

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    1. I will definitely be making these again...and again...and, well you get the picture. Thank you for stopping by, XOXO

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  4. I have a huge weakness for scones and these look just wonderful! Like a cinnamon bun--YUM. Heckle, Jeckle and Jake are some lucky birds--xoxo ♥
    Martha Ellen

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    1. They've been coming around for over 3 years--I guess they're pretty spoiled but I have a fondness for blackbirds...which I'll share a story one day about one when I was growing up. XOXO

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  5. I can veganize these easy peasy..I've been craving cinnamon buns too..these wil be delightful.
    Jane x

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    1. I'd love to see how they turn out. Our oldest daughter is a vegan and she just told me last evening that she "veganized" the pumpkin doughnuts. They turned out so good, they were gone before she knew it!!

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  6. Oh my Susan these look amazing! I love cinnamon and so these scones would be gone in no time! Hugs, Linda

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    1. Hi Sis, you're always welcomed here! XOXO

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  7. Oh...I so wished I lived closer to you, especially today. :) You are a genius! I love scones and cinnamon rolls--Combined? Genius! And, you didn't use raisins...YAY! I secretly love raisins, but alas they don't like me. I really want to try these when the weather starts to turn here. Maybe with a little booze... :) I'm saving those last 2 tahitian vanilla beans for your bundt cake, though. I just might have to use one for these! Beautiful table setting, too! :) LV, me
    P.S. My vanilla bean extract is looking SO beautiful, my friend! I marvel each time I take it out of its dark cabinet for a peek.

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    1. I'm in California next week, but alas, in Southern:-( One day, we'll do a get together...can't you just imagine! BTW, my vanilla is looking good to and I'm just about ready to start using it.

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    2. We will get together one day! Today, too many bananas ~again~. But I'm always ready now that I have a fancy bundt pan. I have a blog to write and post for something savory this time. Have fun in So. Cal...Weather should be nice. :) lv, me

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  8. My mouth is literally DRIPPING. I love these. Please, please move next door to me.

    Your crows are SO LUCKY!

    What is your new book?? When do you have time for all you do?

    Love, love,

    Sharon

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    1. I wish I lived near too! I can only imagine our chats in the garden and treats. Life, right now is so hectic as I'm sure you know--I could use a get-together.<3

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  9. Yu-u-u-u-u-u-um! I am definitely making these!! Thanks.
    Love,
    Petti

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  10. They look good!
    Hey Susan have any good/easy apple recipes? we went apple picking today and now I have a big bag of crisp fresh apples...macintosh, gala and macoon.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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    1. Sue, my friend, Kirsten at My German Kitchen in the Rockies just posted a fabulous looking cake--I can't wait to make it. I'm not sure if I'm going to have time to pick apples this year; I might just rely on the beautiful ones we get at the farmer's market. Happy Baking!

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  11. What a very clever idea - and exactly the kind of thing I yearn for now that the weather is turning so much cooler. These will definitely feature on my tea table. Thank you.x

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  12. I have to say...sometimes, I even surprise myself! These turned out wonderful and the house smelled so good. Enjoy your fall and wish I was there for tea;-D

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  13. This look wonderful, and I've printed out the recipe to try! :) And thanks for visiting my blog. I'm glad I found yours too!

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  14. Replies
    1. I've also order your book for both my grands! I know they'll love it. XOXO

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  15. Oh wow. Those scones look delectable. Bet they make the entire house fill with yummy scent. But oh dear oh dear and woe is me, they are not good for losing weight. Waaaa waaaaa

    Thanks a lot for your visit and comment on my blog today. So nice to have you stop by. Susan

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    1. I love visiting your blog...it's almost as good as one in person!!

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  16. i would come visit when you have a divine recipe for cinnamon buns, i have craved cinnamon rolls with every single one of my pregnancies. oh no i am big enough already.

    ps. thank you for being being so lovely. i love reading each of your comments, i find them very heartfelt, it means the world me. truly. x

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    1. Kristi, You and your mom have become very special to me and I only wish you could come for a visit. One day, I'm coming to Australia and visit you and see your beautiful family. XOXO

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  17. Gorgeous buns/scones, Susan. A brilliant idea of making scones in the style of cinnamon rolls.

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    1. Thanks Angie...what do they say, "Necessity is the Mother of Invention" and I NEEDED cinnamon buns in a hurry!! XOXO

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  18. Those look delicious–what a great idea, Susan! You can't go wrong with a cinnamon bun/scone combination! :)

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  19. dear susan, i think everyone would like you to live next door to them, these look absolutly scrumptious!! hee hee, hi heckle jeckle and jake!

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  20. Your scones look wonderful! What a great mix of flavors.

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  21. Wow, those look amazing! I love how they are rolled like a cinnamon roll. Very beautiful.

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  22. p.s. on Wednesday night.....Hi Susan! Thanks for stopping by my blog tonight and for your sweet comment. Loved it! Susan

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