Cinnamon Crumble Scones
Source of Recipe
Web
Recipe Introduction
Note: Here is a scone that blends cake and bread flours for a light but sturdy tea cake. It's adapted from a recipe by chef Gerhard Doll of the Peninsula Hotel in Chicago.
Cinnamon Crumble Scones
Yield: 24 scones
Scone ingredients:
1 stick (1/2 cup) plus 3 Tbsps. unsalted butter
3/4 cup sugar
3 cups cake flour
2 1/2 cups bread flour
5 tsps. baking powder
1 1/2 cups whipping cream
Glaze ingredients:
1/4 cup whipping cream
1 egg, beaten
Cinnamon crumble ingredients:
1/4 cup each: unsalted butter, all-purpose flour, sugar
1 Tbsp. ground cinnamon
1. Heat oven to 350 degrees. For scones, place the butter and sugar in the bowl of an electric mixer; beat until light and fluffy, about 5 minutes. Sift together the flours and baking powder; mix into butter-sugar mixture. Add cream; mix just until dough forms; do not overmix.
2. Roll dough into an 8-by-8-inch square. Cut dough into 12 equal squares; cut to form 24 triangles. Place scones on greased or parchment-lined baking sheets; set aside. For glaze, beat together the cream and eggs; brush over tops of scones with pastry brush.
3. For cinnamon crumble, mix the butter, flour, sugar and cinnamon in a small bowl with a fork; sprinkle over tops of scones. Bake until golden brown, about 18 minutes.
Nutrition information per scone:
290 calories; 46 percent calories from fat; 15 grams fat; 9 grams saturated fat; 55 mg. cholesterol; 120 mg. sodium; 36 grams carbohydrate; 4.2 grams protein; 0.9 gram fiber.
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