I am a firm believer in homemade scones. The ones that you buy out at the store or coffee shops, that are dry and crumbly and make you choke, are just not for me. Now, the hubby on the other hand, isn't really a fan at all of scones. He calls them fu-fu food. Let me rephrase that..until now, he was not a fan. I think that he ate half of them, and my boys ate them for breakfast this morning. I am positive that they will be requested again and again. :)
I found this recipe from the book A Passion for Baking by Marcy Goldman. I have made a few things from this book and so far so good. If you haven't seen it, you really should. It is full of yummy, yummy things! I didn't follow the directions exactly, though...but they still came out great. The directions say to mix the dry ingredients in the food processor, dump them out and make a well in the center, then put the wet ingredients and combine. I bypassed all of this and mixed everything in my mixer with a paddle attachment. It mixed up perfectly! :) You also scoop these out with an ice cream scoop, so I am thinking mini's would be great too!
Cinnamon bun Scones
By: Marcy Goldman
3 cups all purpose flour
1 cup sugar
3/4 tsp salt
4 tsp baking powder
3/4 cup unsalted butter, cut into chunks
2 tsp vanilla
2 large eggs
3/4 to 1 cup whipping cream
4 Tbsp unsalted butter, melted
2 tsp ground cinnamon
2 to 3 cups confectioner's sugar
Whipping cream or milk, as required
Preheat oven to 425 degrees. Stack two baking sheets together and line top sheet with parchment paper. Arrange oven rack to upper third position.
In a food processor, add flour, sugar, salt and baking powder and blend briefly. Add butter and pulse to make a coarse, grainy mixture.
Turn out mixture into a large bowl. Make a well in center and stir in vanilla, eggs, and whipping cream to make a soft dough. If it is stiff, add more cream.
Using an ice cream scoop, deposit 15 to 20 scones on prepared baking sheets,or use a smaller 2 Tbsp cookie scoop and deposit 3 dozen baby scones.
Bake until scones are puffy and golden brown, about 22 to 25 minutes.
Meanwhile, for Cinnamon Dip, whisk together all ingredients until you have a thick but drippy glaze. Add more confectioner's sugar or cream as required.
Cool scones to warm and then dip into Cinnamon Dip. Dip scones again once topping is set.