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!
Makes 6-8 scones
225g self-raising flour
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
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.
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.