Updated: Nov 10, 2021
One of the things I enjoy about teaching is that we celebrate everything! This means that I have plenty of opportunities to bring in some new treat I’ve always wanted to try. Everyone enjoys my baked treat and I get to experiment in the kitchen. It’s a win-win situation of all of us. Cross my fingers or knock on wood, so far. I haven’t brought in anything ‘yet’ that has been horrible. Whenever I’m setting something up in the staff room I always feel a little hesitant. These are my friends. I really love them. And they are also my guinea pigs. One of these days I just know one of my friends is going to walk into my class room and tell me that the delightful treat I brought it taste like death. I won’t be offended. I need honest feedback. So far everything has gotten 5 starts. Of course, I give myself those 5 starts. But I chose to interpret an empty platter at the end of the day as a 5-star review.
That is how this scone recipe came to life. I found out on a Thursday that the following day was National Custodian Day. I’d love to say that my first thought was how honored I was going to feel, being given that chance to be a part of the celebration that honors the man who not only keeps our school running, clean, and all furniture repaired, but he also gets to come to our rescue when our students make any of those unmentionable messes that kids sometimes make.
Where was I going with this? Oh yes, my true first thought when I heard it was national Custodian Day was excitement over that fact that I had a reason to try and make two new scone flavors. I promise, at some point I thought all those grateful and wonderful thoughts about Mr. Wilson, but that wasn’t until much later. Let’s just keep that our little secret.
I took out Krissy’s Cinnamon Scone Recipe I posted earlier and decided to play with is a little. When I was little I use to love making Bisquick’s Coffee Cake from the recipe on the back of the box. Each time I made it I would increase the amount of topping. Eventually it was more toping than it was cake. It was perfect. So, I thought about trying to put something like that in the middle of a scone.
Genius! I KNOW!
And what we have my friends is the perfect hybrid of Krissy’s Cinnamon Scones and Bisquick Coffee Cake. Please give it a try and let me know what you think. As always, contact me if you want to arrange a ‘virtual’ cooking class where we can make these together.
30 grams all-purpose flour
25 grams dark brown sugar
2 tablespoons sugar
1 ½ teaspoon cinnamon
25 grams unsalted butter (grated and cold or frozen)
240 grams all-purpose flour
50 grams sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
75 grams unsalted butter (grated and cold or frozen)
250 grams heavy whipping cream
1 tablespoon vanilla bean paste
Glaze (optional, but amazing)
120 grams powdered sugar
65 grams heavy whipping cream
1 teaspoon vanilla bean paste
Please do all of your prep work before starting this recipe. Make sure you have all the ingredients ready (butter grated) and your 2 pieces of parchment paper out AND draw 7- or 8-inch circles on one side. Save yourself from the inevitable headache of running to grab things when your hands are covered with the filling or the dough. Been there, done that.
For the filling combine all the dry ingredients. Mix/whisk it together to make sure there are no visible lumps. Add the 25 grams of cold butter. Use your fingers to ‘cut the butter’ into the mixture until it all looks like crumbles. Here’s a great video that shows you everything you need to know. How to cut butter into dough for scones. Place the filling in the refrigerator while you make the dough.
For the dough, in a large bowl, whisk together the flour, brown sugar, sugar, baking powder, salt, and cinnamon. Either using a pastry blender, two forks, or your hands (using the same method you perfected making the filling) cut the 75 grams of cold butter into the dry mix until it looks like crumbs. Add the heavy whipping cream and mix with a fork just until it is combined. DON’T OVER MIX.
Make sure you two pieces of parchment paper with circles drawn on to them are close by and that the sides with the circles drawn on them are face down. We don’t want our scones touching the side with the ink or pencil marks.
Pour the dough onto a piece of parchment paper. This would be a good time to weigh the dough. You will need to divide the though into 2 halves that are as close to being equal as you can get without driving yourself crazy.
Working each half of dough on their respective piece pf parchment paper, press each half out into 7-inch circles. Press half the filling into the center of each dough half, keeping about ¼ inch of the outside of the dough clean from filling.
If your nervous about sandwiching the 2 halves together, wrap both halves with foil or plastic wrap and put them in the refrigerator for about 20 minutes.
You will sandwich the two dough halves together with the filling sides facing inside. Press the dough together to flatten just a bit.
Using a fork or your fingers, crimp or pinch both halves of the dough together all the way around.
Using a sharp knife or my favorite, a pizza cutter, slice you scones into 6 or 8 wedges.
Place the wedges on the parchment paper lined baking sheet. Bake for 20 minutes.
Let the scones cool for about 10 minutes before drizzling with the glaze.
For the glaze, whisk together all of the ingredients until smooth. If you want it thinner, add more cream a teaspoon at a time. I use either a pastry bag or a small spoon to drizzle the glaze over the tops of these delicious scones.
Serve these warm if possible.
Scones can be frozen after they are cut into wedges. Wrap the wedges in your favorite freezer proof product. When you want to cook all of them or just eat them one by one, you will still cook them at 400 for 20 – 22 minutes.