Sunday, 9 September 2012

Cinnamon Addict

This morning I was up bright and early to bring my Mom and Aunt to the airport. As they were faffing about getting ready to leave I decided I'd put myself to good use. All of a sudden I had a craving for some scones. I headed straight to my kitchen to have a look in the press and pull out the core ingredients, when suddenly I had a bright idea; Cinnamon Scones! I absolutely adore Cinnamon and I am an expert at making Cinnamon shortbread and other Cinnamon treats, but this was a first.....spicing up my usually plain white scones! I served the scones with a really tasty Cinnamon Spread (see below). Cinnamon heaven!

Cinnamon Scones

Makes 6-8 scones                                                                 
225g self-raising flour
30g sugar
1 egg (beaten)
60g butter (cubed)
A splash of milk (as needed)
2 teaspoons of cinnamon 

1. Put the flour, cinnamon, sugar and butter into the 
    food processor and blitz until well combined.
    Alternatively you can do this in a bowl or using a 
    free-standing mixer.
2. Beat the egg separately and then add to the 
    mixture. Blitz the mixture again until it comes 
    together forming a dough. If the mixture appears 
    very dry add a splash of milk until it resembles a 
    dough you can roll out.
3. Flour a smooth surface and roll out the dough to a 
    thickness of about 2.5cm. Using a cutter of your 
    choice (approx. 5cm in diameter) cut the scones. Do not twist the cutter, press down firmly, 
    then lift the cutter and push the dough out. Place them on a floured tray.
4. Brush the tops of the scones with the end of the beaten egg and milk mix. Place in the oven 
    and bake for 15-20minutes at 180°C or until golden brown. To check if the scones are     
    ready, pick one up, tap the base and check for a hollow sound.

Cinnamon Spread

140g butter
60g brown sugar
3 teaspoons of cinnamon
1 teaspoon icing sugar

Mix the ingredients together until well combined. I used a hand mixer so that the butter mix became light and fluffy. Then spoon into a ramekin dish and smooth the top. Serve with warm cinnamon scones.

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