20 January 2014

Cinnamon Chip Scones


I have mastered scones.  That seems like a bold statement, but I can recreate this dough time after time.  I know how it is supposed to feel.  I follow a recipe, but use my judgement to add just a little more flour or cream to the dough as it is pulling together.  Every baker must have the moment when something clicks and you think "Aha!  That's what it feels like/looks like when the dough comes together."  If you have not had that moment, keep practicing.  One of these times you will have that Aha! moment, too.  If you need a recipe with which to practice, try these Cinnamon Chip Scones adapted from a Williams-Sonoma recipe.

Cinnamon Chip Scones

Ingredients
2 cups (10 oz/315 g) all-purpose flood
1/4 cup (2 oz/60 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3 oz/90 g) cold unsalted butter, cut into 1/2 inch pieces
1/2 cup (3 oz/90 g) cinnamon chips
3/4 cup (6 fl oz/180 ml) heavy (double) cream 

Directions
1. Position rack in the middle of the oven and preheat to 425 degrees.  Line a half-sheet pan with parchment paper
2. In a stand mixer, combine the flour, sugar, baking powder, salt and beat on low speed for a few seconds to mix.  Add the butter and mix on medium-low speed just until the mixture forms large, course crumbs the size of small peas (about 30 seconds).  
3. Scatter the chips over the dough.  Pour in the cream and mix until the dough comes together.  Add more cream by the tablespoon if the dough isn't coming together.  
4. Pour the dough onto a lightly floured surface and press together until the dough forms a ball.  Pat it down into a round about 1/2 inch think (See above photo).  Cut into 6 wedges. 
5. Place the wedges onto your baking sheet about 1 inch apart.
6. Bake until golden brown, 13-17 minutes.  Transfer to a wire rack to cool slightly and serve warm. 

(Makes 6 large scones) 

These scones are versatile and easily adaptable - substitute chocolate chips and dried cherries for the cinnamon chips, or leave out the chips and make a cream scone served with creme fresh.  I hope you enjoy!

My next projects:
1. Starting a sourdough starter (inspired by my sister B)
2. Making croissants on my new marble stone (thanks B&A!)

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