Cinnamon Scones

Cinnamon Scones with a Vanilla Icing

If you haven’t guessed I am sightly obsessed with cinnamon buns, cinnamon scones and cinnamon in general at the moment. It doesn’t only taste great it is also really good for you. It can help lower blood glucose and LDL cholesterol. To be honest I am not sure to what extent this happens when mixed with sugar and butter but chuck some in your oats in the morning and you will be golden. Back to this mix of scones and cinnamon buns for a super light and tasty treat!


Carla+Molinaro+Cinnamon+scones

Ingredients

Scones:

  • 250g strong white flour, plus a little extra for rolling out

  • 40g softened butter, plus a little extra to grease the baking tray

  • 40g caster sugar

  • 1 free-range eggs

  • 2.5 tsp baking powder

  • 125ml milk

  • 1 free-range egg, beaten with a little salt (for glazing)

Filling:

  • 50g caster sugar

  • 2 tbsp cinnamon

Icing:

  • 120g icing sugar

  • 25g melted butter

  • 1 tsp milk

  • 1 tsp vanilla extract

Method:

  1. Preheat the oven to 220C.

  2. Lightly grease a baking tray with butter and line it with baking or silicone paper.

  3. Put 200g of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers until you get a breadcrumb-like mixture.

  4. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently until all combined.

  5. Add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)

  6. Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.

  7. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.

  8. Sprinkle the remaining 50g of flour onto the work surface and on top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Keep rolling until your dough is about 5mm thick, keep lifting it up to make sure it isn’t sticking to the surface and use a bit more flour if needed.

  9. Mix the cinnamon and sugar together and then sprinkle all over your rectangle of dough until it is covered.

  10. Starting at the long end of the rectangle roll the dough up into a tube. Once rolled in a tube cut the tube into 2cm strips then place on the baking tray swirl side up.

  11. Let the scones to rest for a few minutes to let the baking powder work. Then use a pastry brush or your finger to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)

  12. Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.

  13. Make the icing by mixing icing sugar, milk, vanilla extract and butter together. Use a dash of water if you want the icing to be runnier, but be careful not to use too much.

  14. Take the scones out of the oven and let them cool then drizzle the icing sugar all over the top of your scones!

  15. Enjoy with a nice cup of tea!


Carla Molinaro cinnamon scones