Cinnamon-Filled Scones...........

If you have followed this blog at all you know that I have a little tiny thing for cinnamon and sugar.  I have done recipes on Snickerdoodle cookies and muffins, jelly rolls filled with cinnamon and sugar. French breakfast puffs, which are just muffins dipped in butter and rolled around in cinnamon and sugar.  Monkey bread, oh my!  As I read this I might need to check myself into some kind of addiction facility.  Does Dr. Drew have one for cinnamon and sugar addicts?  Which brings me to my next recipe that was screaming my name.  This recipe is from King Arthur Flour Whole Grain Baking, but several people have made it recently in blog land.  You can use three different flours or use just one.  I melted the butter for the filling, it spreads easier and I used sugar in the raw for the topping.  The dough was very wet and I had to use a lot of flour to knead it before I could roll it out.  Next time, I think I will make the dough in the mixer until it forms a ball.  I used the parchment paper it couldn't have been easier.  Huge hit with the teenager.  I can see it know.....Hi my name is Hailee and I'm addicted to cinnamon and sugar and it is all my moms fault!

Cinnamon-Filled Scones

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Filling
2/3 cup sugar
1 tablespoon cinnamon
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, melted
Dough
1 cup oat flour
1 cup white whole wheat flour
1 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup (1 stick) cold unsalted butter
1 large egg
1 cup evaporated milk (or half-and-half)
1 teaspoon vanilla extract
Topping
milk for brushing
sparkling or turbinado sugar for sprinkling 

Preheat oven to 375 degrees.  Spray a 9-inch cake pan with cooking spray or line the bottom with parchment paper.

To make the filling: Stir the sugar, flour and cinnamon together in a small bowl.  Add the butter and combine to form a spreadable paste.

To make the dough: Whisk the flours, sugar, baking powder and salt in a large bowl.  Using a pastry cutter (or your fingers), cut the butter into the mixture until it resembles coarse sand, with some pea-sized chunks of butter.  In a measuring cup, combine the milk, egg and vanilla.  Add to the dry ingredients and use a fork to stir just until the dough comes together.Turn the dough out onto a floured work surface.  Divide it in half, knead each half and then gently form each into a 9-inch circle.  Put one of the circles in the prepared cake pan then spread the cinnamon filling on top.  Place the second circle of dough on top of the filling and press down lightly to remove any air bubbles.

Brush the top with milk (I used the extra evaporated milk) and sprinkle with turbinado or sparkling sugar or sugar in the raw.  Bake until golden brown and firm to the touch in the center, about 40 minutes.  Remove from the oven and cool in the pan on a wire rack for 10 minutes.  Run a knife around the outside edge of the pan then invert the scones onto a cooling rack and invert again onto a plate so the scones are right side up.  Unless you used the parchment paper then place a plate over the top of the scones and turn upside down take pan and paper off, place another plate on the bottom of scones and flip it over so scones are sitting on the plate.  Cut into wedges.I hope you enjoy this as much as we did.  It is a keeper.

Denise

xoxo 

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Others who have tried this recipe:

Tracey's Culinary Adventures

My Kitchen Addiction