Cinnamon Roll Scones
Cinnamon Roll Scones
Yield: 8 Scones
For the dough:
8 Tbls (1 stick) unsalted butter, frozen whole
1/2 cup milk
1/2 cup low-fat greek yogurt
1 cup all purpose flour, plus more for dusting the work surface
1 cup whole wheat flour
1/2 cup sugar, plus extra for sprinkling
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 Tbls unsalted butter, melted
For the filling:
Milk or cream, for brushing
3 Tbls sugar
3/4 tsp ground cinnamon
2/3 cup chopped pecans, toasted
1/4 cup cinnamon chips(I didnt have these, never heard of them actually..next time, but still delish!)
To Finish:
2 Tbls butter, melted
Course sugar, for sprinkling (optional)
For the glaze:
1 cup confectioners' sugar
1 tsp vanilla extract
2 Tbls milk
Adjust an oven rack to the middle and preheat oven to 425deg F. Line a baking sheet with a silicone baking mat or parchment paper.
Grate the frozen butter on the holes of a large box grater or use a food processor. Set aside. Whisk together the milk and yogurt in a medium bowl; refridgerate until needed. Combine the flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium mixing bowl. Whisk to combine. Add the grated butter and toss with fingers until completely coated.
Add the milk mixture to the dry ingredients and fold with a spatula until just combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, knead with well floured hands, 6-8 times, just until the dry ingredients have been mostly incorporated.
Roll the dough into a 12in square. Fold the dough into thirds, like a business letter(a dough scraper really helps with these steps.) Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. Transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes.
Return the dough to the floured work surface and roll into a 10-inch square. Lightly brush the surface of the dough with milk or cream. Whisk together the sugar and cinnamon in a small bowl, and sprinkle the mixture over the dough evenly. Layer with the toasted pecans and cinnamon chips. Roll the dough up into a tight log. Lay the log seam-side down on a cutting board. Use a sharp knife to slice into 8 round discs. Place the shaped scones onto the prepared baking sheet. Lightly brush the top of each scone with the melted butter and sprinkle with coarse sugar. (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.)
Bake until the tops and bottoms are golden brown, 16-20 minutes (about 20-22 if baking from the freezer.) Transfer to a wire rack and let cool at least 10 minutes. In a small bowl, combine the confectioners' sugar, vanilla and milk. Whisk together until smooth, adding more milk or sugar if needed to reach your desired consistency. Drizzle the glaze over the scones. Serve warm.
Source: adapted from Annies-eats.com and Cook's Illustrated
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Sunday, March 4, 2012
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