Cinnamon Chip Scones with Brown Sugar Icing

Recipe by Dennis Weaver

The secret to flaky scones is to keep the dough cool enough that the butter does not melt but remains a solid.

2/3 cup water
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 cup buttermilk powder
2 teaspoons premium Korintje Cassia cinnamon
1 teaspoon vanilla extract
1/2 cup (one stick) cold butter
3/4 cup cinnamon chips

Brown Sugar Icing
1 cup powdered sugar
2 tablespoons milk
2 tablespoons meringue powder
1/2 teaspoon brown sugar flavor

Preheat the oven to 400 degrees F. Grease a large baking sheet.

Carefully measure 2/3 cup very cold water and set it in the freezer compartment to remain cold.

In a large bowl, whisk together the following dry ingredients: flour, baking powder, baking soda, sugar, salt, buttermilk powder, and cinnamon.

Cut the cold butter into chunks. With pastry knife (pastry blender), cut in the butter until only pieces the size of large grains remain. Stir in the cinnamon chips.

Form a well in the middle of the dry mixture and add the very cold water and vanilla extract. Stir the mixture with a fork until it begins to come together. Pour the dough onto the countertop. Press and knead the dough just until a dough ball is formed.

Pat the dough into a scant 3/4-inch thick slab, either round or rectangular. Use a sharp knife to cut the dough into 16 to 18 pieces. Do not pat the edges but leave them straight as cut. Place the scones on the greased baking sheet.

Bake for 10 to 12 minutes or until the scones are barely turning gold at the edges. Immediately remove them to a wire rack.

To make the frosting, mix the powdered sugar and meringue powder together in a small bowl. Add the milk and flavor and stir until smooth adding more milk if required. The frosting should be of drizzling consistency.

Scrape the frosting into a small zipper-type plastic bag. Seal and cut a 3/16-inch corner of the bag. Squeeze and drizzle the frosting over the scones.

Serve the scones while they are still warm.

Recipe and photograph provided courtesy of The Prepared Pantry.