Seasonal Home Cooking

Cinnamon Layered Scones with Espresso Glaze

Cinnamon Layered Scones with Espresso Glaze

Scones. I think the first time I had a scone it was a pumpkin spice scone from Starbucks. Forever a basic #PSL lover, I of course got the scone as well. The scone was good. I liked it. I had no complaints. Once I got into baking, I found homemade scone recipes, remembering the pumpkin scone I liked,  I decided to attempt to make them.

The first scone recipe I ever attempted vanilla bean scone recipe by Ree Drummond. They were SO good.  The one thing I noticed immediately, which caused me to fall in love with homemade scones, were they were soft!? What?! They were so soft, muffin/biscuit type soft. I thought I had possibly made them wrong. Until I did some research and scones are not supposed to be dry and crumbly like the ones I had eaten. The ones from Starbucks were good, I really did not mind them, but the homemade ones are hands down worth the effort. They are much softer, rich and buttery. As I have found time and time again…homemade food never really does you wrong.

So since this discovery, I have made several varieties of scones. They are so wonderful with breakfast or as an afternoon treat. They can be altered in so many ways, the flavor possibilities are endless. I really love this one, it is perfect for winter. Cinnamon is such a warming spice and paired with an espresso glaze, it’s a perfect morning treat all in one bite.

Scones can seem intimidating to make, pastries and breads typically scare people off but these could not be easier. Once you have the basics down, you can make these scones within 10 minutes. They bake within 12-15 minutes, make the glaze while they are baking and you can have a warm scone in your hand in under 30-35 minutes. All you need is a pastry blender, they are relatively inexpensive and are really useful when making any type of pastry.

Another thing I love about scones is like cookie dough, you can freeze them prior to baking. So, if you are a small family who does not want 8 scones sitting around, you can bake what you want and save the rest for later. I often make scones in batches to freeze off and bake when needed. They keep so well in a freezer safe ziplock for a long time. Like cookies, they are perfect to have when you have company. You can make them well in advance. When you have guests, you just pop them in a preheated oven while they are still frozen. The glaze will keep in the fridge for a couple of days, so if you also want to make that ahead of time you can. I love to be able to provide guests or friends coming by with something homemade, without spending a lot of time in the kitchen making it. We recently brought two batches of scones to a morning brunch and it worked out perfectly. There was no clean up or measuring done in the morning. I popped the scones in the oven and glazed them while still hot, and we had warm scones in about 30 minutes upon waking. We had something nice and homemade, while also enjoying the company in the process. I hope you enjoy them.

 

Layered Cinnamon Scones with Espresso Glaze

 

Makes 8 scones.

RECIPE – Cinnamon Scones

2 1/4 cup all-purpose flour

1/4 cup of granulated sugar

1 Tbsp baking powder

1/2 tsp kosher salt

12 Tbsp cold butter, diced

1/2 cup heavy cream

2 eggs

1 tsp vanilla extract

1 1/2 Tbsp ground cinnamon

 

DIRECTIONS

  1. In a large bowl with a whisk combine flour, sugar, baking powder and salt.
  2. Add butter to the dry mixture. Using a pastry cutter combine the flour with the butter, until the butter resembles small peas. It is okay that the dough is still very dry. You want to be able to see the butter in the scones at the end before baking, this is what makes them flake.
  3. In a small bowl combine heavy cream, eggs and vanilla. Make sure the eggs are combined into the heavy cream well.
  4. Add the wet ingredients into the dry ones and mix with a wooden spoon. This may not come together perfectly, this is okay, the dough will come together when you turn the dough out onto a floured work surface.
  5. Bring the dough out onto a floured work surface, and gently knead into a large disk about 12 inches. You may have to work with the dough a little, it is clumpy when you first turn it out of the bowl.
  6. Sprinkle the cinnamon all over the top of the 12 inch disk.
  7. Fold the edges of the disk into the center of the disk, for me this is usually done in four parts. So top of disk, bottom of disk and the two sides all folded into the center, making a rough square. From here, I usually fold it again and try to knead the dough into a loose ball. This allows the cinnamon to be spread throughout the dough in layers.
  8. I flatten out the ball to form a 8-9 inch disk. The disk should not be more than about and inch and a half thick, if the scones are too thick, they will not cook all the way through before the outsides burn. From there, using a pizza cutter, I cut the disk into 8 wedges.
  9. Place the dough on a parchment lined baking sheet if baking right away, or a baking sheet to flash freeze in the freezer.
  10. If baking, bake for 12-15 minutes until the scones are golden brown on the edges. If freezing, let the scones sit in the freezer for 30 minutes or so until mostly solid. Place dough wedges into a freezer bag to store. You can cook the scones frozen, just add and additional 2-3 minutes baking time.

 

This glaze pairs really well with the cinnamon in the scone. The fun thing about scones is the variety of ways you can alter them according to your preferences. If you do not like coffee, an orange glaze or cream cheese glaze would also pair really well with this scone. You will see corn syrup listed in the glaze ingredients list, it is completely optional. The reason I add it sometimes is when I am gifting scones or stacking them, the glaze hardens very slightly when adding corn syrup. The corn syrup also provides a nice shiny texture to the glaze, which makes them look more presentable. If you choose not to add the corn syrup, the taste will not be altered.

 

RECIPE – Espresso Glaze

1 cup powdered sugar, sifted

1 Tbsp corn syrup *optional

1/2 Tbsp instant espresso powder

1/2 Tbsp hot water

2-3 Tbsp heavy cream

 

DIRECTIONS

  1. Place powdered sugar in a small mixing bowl.
  2. In a separate small bowl, combine espresso and hot water. Add espresso to powdered sugar.
  3. Add heavy cream and corn syrup and whisk to combine.
  4. Add more or less heavy cream and powdered sugar to reach a pourable consistency. You want the glaze to be semi thick, similar to ketchup or Dijon mustard. You are going to pour the glaze onto a hot scone, if the glaze is too thin it just runs off, but if it is thicker it stays on the scone better and seeps into the scone as well 🙂