My obsession with England is profound. I love British baking, novels, weather, accents, movies, tea, television shows, royals (especially Camilla, but that’s a story for another day), universal health care…I could go on an on. When Mike and I traveled there in 2007, I wanted to stay. So in honor of Her Majesty Queen Elizabeth’s passing after an epic 70-year reign, I decided to bake a British treat with an American twist this weekend: maple cinnamon scones.
Here’s the thing about scones: it’s much easier to just cut them with a knife than a fluted cutter, lest they start out looking amazing and end up looking like some scruffy, down-on-its-luck cousin of an apple fritter. My first cuts turned out beautifully, like the front scone in the photo here. But as I gently pulled my scraps together and made my second and third cuts, things got ugly. Fortunately they all taste the same – a lovely blend of fall flavors made even more delicious by the addition of cinnamon chips. If you’re not sure where to find them, try your local Target and their seasonal section; that’s where I found these Hershey’s Cinnamon Chips.
- 2 cups flour
- 1/4 cup maple sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons butter, cold, cut into cubes
- 1/2 cup cinnamon chips
- 2/3 cup buttermilk
- 1 tablespoons pure maple syrup
For egg wash
- 1 egg
- 1 tablespoon heavy cream
Preheat oven to 400 degrees. Line a large baking sheet with parchment. Measure out buttermilk and add maple syrup; set aside.
In the bowl of your food processor, combine flour, maple sugar, baking powder, baking soda, and salt. Pulse to combine. Add butter and pulse until the mixture looks like coarse crumbs. If you don’t have a food processor, combine your dry ingredients in a large bowl, then cut in butter using a pastry cutter or two knives until the mixture looks like coarse crumbs.
Pour mixture into a large bowl; add cinnamon chips, then add buttermilk/syrup mixture and stir to combine, taking care not to over-mix.
Turn dough onto a lightly floured surface and knead 4-5 times. Pat into a circle about 7-8 inches wide and 1 1/2 inches thick. Cut using a fluted cutter; gently bring scraps together and re-cut. Alternatively, cut your circle into 8 wedges.
Place scones on your prepared baking sheet and make your egg wash; lightly beat your egg and add heavy cream. Brush the tops of each scone, then bake for 18-20 minutes, until tops are golden brown and a cake tester inserted in the center(s) comes out clean.
Cool on a wire rack; store in an airtight container at room temperature for up to 2 days. Makes 8-10, depending on whether you use cutters or just cut them with a knife.