Thursday, September 21, 2006

Cinnamon-Filled Tea Scones

These moist scones are packed with rich cinnamon filling, and they're a snap to make.

Filling
1/2 cup (3 ounces) cinnamon chips or butterscotch chips
1/3 cup (2 1/2 ounces) brown sugar
2 tablespoons King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/2 ounces) butter
1 tablespoon ground cinnamon
Dough
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut into pats
1 large egg
1 teaspoon vanilla
1 cup half and half or evaporated milk

Topping
coarse white sparkling sugar

Preheat the oven to 425°F. Lightly grease a 9" round cake pan.

To make the filling: Place the chips, brown sugar, flour, butter, and cinnamon in a microwave-safe bowl. Heat in the microwave until the butter and chips are nearly melted; remove, and stir till smooth.

To make the dough: Whisk together the flour, sugar, baking powder, and salt. Add the butter, and mix till crumbly. Whisk together the egg, vanilla, and half and half or evaporated milk. Add to the bowl, stirring to make a wet dough.

Press half the dough (a scant 15 ounces) into the bottom of the prepared pan. Crumble the topping over the dough. Dollop the remaining dough over the topping, spreading it with your wet fingers to roughly cover the topping. Sprinkle with coarse white sparkling sugar, if desired.

Bake the scones for 30 minutes. Remove the pan from the oven, and after 10 minutes turn the scones out onto a rack to cool. Cut into wedges to serve. Yield: 8 to 10 servings.

©2006 The King Arthur Flour Company, Inc. All rights reserved.

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