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|
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
1/2 cup unsalted butter, at room temperature (or grated)
1/2 cup dark brown sugar, firmly packed
1 T cinnamon
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
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.
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.
Let cool slightly while you make up the glaze. Pour the glaze over the still warm scones, drizzling as shown.