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    Buttermilk Cinnamon Maple Scones

    Source of Recipe

    From "Christmas Baking" by Joyce and Laura Klynstra

    Recipe Introduction

    "These scones bring together some of the best flavors of breakfast. Try them with your favorite jam."

    List of Ingredients

    ◦ 4 cups flour
    ◦ cup cornstarch
    ◦ 1 teaspoons baking soda
    ◦ 1 teaspoon salt
    ◦ 1 teaspoon cream of tartar
    ◦ 1 teaspoons cinnamon
    ◦ 1 cup unsalted butter
    ◦ cup cinnamon chips
    ◦ 1 cup buttermilk
    ◦ 1 cup heavy cream
    ◦ cup pure maple syrup
    ◦ teaspoon maple extract
    ◦ Maple Glaze (recipe follows)


    Preheat oven to 350 F. In a medium bowl, mix the flour, cornstarch, baking soda, salt, cream of tartar, and cinnamon. Slice the butter into small pats and toss into the flour mixture. Cut the butter and flour mixture with a pastry blender until you have a fine crumb. This step can also be achieved with a food processor. Be careful not to overprocess. Stir in cinnamon chips by hand.

    In a mixing bowl, combine buttermilk, heavy cream, maple syrup, and maple extract. Pour flour over mixture. Stir together with a wooden spoon or rubber spatula. When liquid is mostly worked into the dry ingredients, turn out onto a pastry board or countertop. Finish combining with hands just until the dough holds together.

    Form a long rectangle with the dough, roughly 24 inches by 3 inches, about inch thick. With a sharp knife, cut the rectangle in half crosswise. Cut each half in half, and then each of these pieces in half to create 8 squares. For large scones, cut each square diagonally to create 16 triangles. For small scones, cut an x in each square to make 32 small triangles.

    Place scones on cookie sheet, leaving 1 inch between scones. Bake approximately 25 minutes for large scones and 20 minutes for small scones. Scones will be a light brown when ready. Repeat this step until all dough has been baked.

    Place a sheet of parchment under a cooling rack. Allow scones to cool on the rack. After scones have cooled completely, spoon glaze over the top of each. Some glaze will drip off onto the parchment. Allow glaze to dry for about 45 minutes. Store scones in an airtight container for up to 3 days. Scones taste best on the day they are baked, so it's best to freeze any that you will not eat right away.

    Makes 16

    Cinnamon chips can be found near the chocolate chips in supermarkets. Or try Cinnamon Sweet Bits from King Arthur Flour.

    ❧ Maple Glaze:

    ◦ cup pure maple syrup
    ◦ 1 cups confectioners' sugar
    ◦ teaspoon maple extract (optional)
    ◦ teaspoon vanilla extract

    Whisk together ingredients until smooth and fluid. At first, it may seem there is too much confectioners' sugar, but the mixture will come together. If it's too thick, add milk or more maple syrup, teaspoon at a time.

    Makes cup




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