Those of you who attended our Refresh Tea this past Saturday enjoyed these homemade scones. They are not too sweet with just the right touch of spice. Serve them with Mock Devonshire Cream, and you have a happy dance going on in your mouth!
Brown Sugar Cinnamon Scones
2 cups flour
1 T. baking powder
3/4 tsp. kosher salt
1/2 cup brown sugar
2 tsp. cinnamon
6 T. unsalted butter, cut into 1/2 inch squares (salted butter is fine if you reduce the salt to 1/2 tsp.)
3/4 cup heavy cream
2 tsp. vanilla extract
1. Preheat oven to 350 degrees.
2. Whisk together the flour, baking powder, salt, brown sugar, and cinnamon. You may have a few brown sugar lumps; that's fine. Work in the butter until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the egg, heavy cream, and vanilla.
4. Make a well in the dry ingredients and pour the wet ingredients in. With a wooden spoon, stir just until a dough forms.
5. Turn dough onto a floured surface and form a disc about 1-inch tall. Cut into 8 wedges.
6. Bake on an ungreased cookie sheet at 350 degrees for about 12-14 minutes until the scones begin to brown on the bottom.
7. Remove from oven and let cool for about 5 minutes before serving.
Recipe by Kitchen Treaty at http://kitchentreaty.com/brown-sugar-cinnamon-scones/
Mock Devonshire Cream
8 oz. block of cream cheese, softened
1/2 cup sour cream
2-3 T. confectioner's sugar
Mix the cream cheese in a mixer until creamy. Add sour cream and confectioner's sugar and mix well.