Scones—they never excited me until I actually indulged in one. I love scones now! They are one of my favorite pastries. Sipping a latte or hot cocoa while nibbling a scone…it just doesn’t get much sweeter.
|Cinnamon Crunch Scone from Panera|
The first scone I ever tried was a Wild Blueberry Scone from Panera. It was super moist with little bursts of blueberry flavor—cakey and delicious! I’ve been hooked ever since. Oooh, this weekend I tried Panera’s Cinnamon Crunch Scone…my, my! It was ridiculous!! If you haven’t tried their Strawberries & Cream Scone—well, you’re plain missing out.
I’ve made several different kinds of homemade scones—they never quite look at luscious as Panera scones, but they are still delightful. For my very first attempt at scones, I used Julia Child’s “basic scone” recipe. I thought I’d be creative and make cinnamon-raisin scones. What do you know…I forgot to add sugar!! The basic scone recipe didn’t call for any sugar. It’s safe to say my first batch of scones were pretty bland.
Just yesterday I made some great Cinnamon Scones with Cream Cheese Icing. They have lots and lots of cinnamon and the icing…sweet, tangy, and finger-licking good! I ate two last night and one just a few minutes ago. Hey, don’t judge! I’m going to have another one tomorrow night. Mmm Mmm, good!
Whip up a batch of these scones, grab a warm drink, and sit near the fire place to indulge. My kind of night!
Cinnamon Scones with Cream Cheese Icing
Yields 12 scones
For the scones
- 2 cups all-purpose flour
- 1 cup old-fashioned oats—uncooked
- ¼ cup + 2 tbsp. sugar—divided use
- 1 tbsp. baking powder
- ¼ tsp. salt
- 8 tbsp. (1 stick) cold unsalted butter—cut into pieces
- ¾ milk or half & half
- 1 egg—lightly beaten
- 1 tsp. pure vanilla extract
- 2 tsp. ground cinnamon
For the icing
- ¾ cup powdered sugar
- ¼ tsp. pure vanilla extract
- 1 oz. cream cheese—warmed for 10 seconds in the microwave
- 1-2 tbsp. milk or half & half
For the scones
Place the rack in the middle of the oven, and preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, oats, ¼ cup sugar, baking powder, and salt. Add the pieces of cold butter and mash with your fingers until only pea-sized pieces of butter remain mixed throughout the flour mixture.
In a small bowl, whisk together the milk (or half & half), egg, and vanilla. Add to the flour mixture and mix with a metal spoon until just combined.
In a second small bowl, add the remaining 2 tbsp. of sugar and the cinnamon and mix well. Sprinkle the mixture over the dough and stir into the batter without blending completely.
Using a ¼ cup measure cup, drop the dough onto the baking sheet—about 2 inches apart. Bake for 10 minutes, or until lightly golden. Remove from oven and let cool 5 minutes before moving to a wire rack to cool completely.
For the icing
While the scones cool, make the icing. In a small bowl, whisk together the powered sugar, milk, warm cream cheese, and vanilla. Add more milk a little at a time to thin the icing if necessary. Drizzle liberally over the scones. Serve warm!