These are excellent scones.
The secret to flaky scones is to keep the dough cool enough that the butter does not melt but remains a solid.
Cinnamon Chip Scones with Brown Sugar Icing
Author: Prickly Gourmet
Recipe type: Bread
- 2/3 cup water
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup buttermilk powder
- 2 teaspoons premium Korintje Cassia cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup (one stick) cold butter
- 3/4 cup cinnamon chips
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons meringue powder
- 1/2 teaspoon brown sugar flavor
- Preheat the oven to 400 degrees F. Grease a large baking sheet.
- Carefully measure 2/3 cup very cold water and set it in the freezer compartment to remain cold.
- In a large bowl, whisk together the following dry ingredients: flour, baking powder, baking soda, sugar, salt, buttermilk powder, and cinnamon.
- Cut the cold butter into chunks. With pastry knife (pastry blender), cut in the butter until only pieces the size of large grains remain. Stir in the cinnamon chips.
- Form a well in the middle of the dry mixture and add the very cold water and vanilla extract. Stir the mixture with a fork until it begins to come together. Pour the dough onto the countertop. Press and knead the dough just until a dough ball is formed.
- Pat the dough into a scant 3/4-inch thick slab, either round or rectangular. Use a sharp knife to cut the dough into 16 to 18 pieces. Do not pat the edges but leave them straight as cut. Place the scones on the greased baking sheet.
- Bake for 10 to 12 minutes or until the scones are barely turning gold at the edges. Immediately remove them to a wire rack.
- To make the frosting, mix the powdered sugar and meringue powder together in a small bowl. Add the milk and flavor and stir until smooth adding more milk if required. The frosting should be of drizzling consistency.
- Scrape the frosting into a small zipper-type plastic bag. Seal and cut a 3/16-inch corner of the bag. Squeeze and drizzle the frosting over the scones.
- Serve the scones while they are still warm.
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