Iced Cinnamon Bun Scones

Good morning!

I went out for my first post-marathon run yesterday. Also got the chance to try out my new Saucony Kinvaras. I just love the look of those shoes! So, I charged my trusty Garmin and headed out the door. Um…..I’m not sure what happened but my first mile beeped at 8:05. What?! I certainly didn’t feel like I was running that quickly! I actually spoke out loud and said, “What? That can’t be right!” Thank goodness there was nobody around to hear this crazy lady talking out loud to herself! Haha! I just figured my watch was a little confused since the last time it was used was a week ago and 2,000 miles away. Hm, or maybe not.

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Maybe it’s the shoes? πŸ˜‰

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That’s Max. Isn’t he just the sweetest? He turns 10 this year. πŸ™‚

Brunch treat!

I was flipping through my compilation of recipes from a variety of cooking magazines and I came across this one. I’m honestly not sure why I hadn’t made it yet! Well, it was definitely time to fix that! You don’t need any special ingredients to make these and they are really easy. No cream cheese? Yeah, I didn’t have any either. I subbed in Greek yogurt. I love Greek yogurt. πŸ™‚ Om nom nom!

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Iced Cinnamon Bun Scones
Makes 8 scones

2/3 cup light brown sugar
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch dice, plus 2 tablespoons softened
1 1/4 teaspoons cinnamon
3 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 tablespoon baking powder
1 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1/4 cup cream cheese, softened
1 teaspoon lemon juice
2 cups confectioners’ sugar

1. Preheat the oven to 425 degrees. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the two tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs. Transfer the mixture to a bowl.

2. In the processor, combine the three cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.

3. Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.

4. Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 wedges, then transfer the scones to the baking sheet and refrigerate for 10 minutes. Bake for 18 to 20 minutes or until browned. Let cool slightly on the sheet, then transfer to a wire rack.

5. In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners’ sugar until smooth. Spread the icing over the warm scones.

Recipe from Food and Wine magazine, March 2003

– jennifer

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