Triple Cinnamon Scones

As I was perusing King Arthur Flour the other day, I came across Triple Cinnamon Scones. I like scones, but I haven't made them very much. And when I have, they haven't ended up as tender, crisp-toppped, "perfect" as I expected, though they have been tasty. These sounded so good, I felt I needed to make them.

I tweaked the recipe a bit. The recipe calls for cinnamon Flav-R-Bites & Baker's Cinnamon Filling, which are special products King Arthur Flour makes & sells. I wasn't interested in purchasing those items, so I used my own items to make something of similar substance.

These were great. Husband ate two last night right out of the oven, and I had one for breakfast. The innards of cinnamon filling spilled out in the baking process, but still clung around the edges. I didn't put the glaze on. So technically I guess they weren't Triple Cinnamon, rather Double Cinnamon, but whatever. Cinnamon Scones = yum!

Triple Cinnamon Scones
Original recipe by King Arthur Flour, with my tweaks below

Ingredients
Filling
1/2 c butter, very soft, but not melted
1/2 c dark brown sugar
1/4 c white sugar
1 1/2 TBSP ground Saigon Cinnamon

Scones
1/4 c milk
1/4 c heavy cream
1 c cinnamon chips
2 3/4 c all-purpose flour
1/3 c sugar
1 TBSP baking powder
3/4 tsp salt
1 tsp ground Saigon cinnamon
1/2 cup cold butter, cut into pats
2 large eggs, lightly beaten
1 tsp vanilla extract (I didn't add it, don't know that it misses it)

Optional Glaze
3 1/2 c confectioners' sugar
1 tsp ground Saigon cinnamon
7 TBSP water

Directions

For filling:
1. Take softened butter, and combine w/ remaining ingredients, stirring well to incorporate. Leave and prepare scone dough.

For scones:
1. In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.

2. Cut in the butter just until the mixture is crumbly; ok if larger chunks of butter are still showing. Toss in the cinnamon chips.

3. Combine beaten eggs, milk & vanilla.

4. Add liquid ingredients to dry ingredients lightly stirring until all is moistened and holds together. (you may need a splash or two more of milk)

5. Place dough out onto a heavily floured work surface. Pat it into a rough 9" square, around 3/4" thick.

6. Take the filling & spread it over half the dough. Fold dough in half over filling. Pat down to about 8"x10" and about 1/2" thick.

7. Cut the rectangle into whatever sizes you want. I did kind of triangles that I then cut in half. Ended up with 10 scones that were about 7" long & 3" at widest. You can cut them into long rectangles, bite-sized pieces, triangles, etc. Place scones on a lined baking sheet, leaving about 1/2" between each.

8. For the best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.

9. Preheat the oven to 425°F.

10. Bake scones for 16 to 20 minutes, or until golden brown. Remove from the oven, and leave to cool on the pan.

For glaze:
1. Stir together sugar, cinnamon, and water until combined.

2. Coat each scone with glaze by dipping into glaze or drizzling or brushing glaze over the entire scone.

3. Transfer the scones to a rack (scones will drip glaze, so be prepared with a covering under them, or a cloth to clean up later)