Friday, February 28, 2014

From Roll to Scone: A Tale of Triumph

Share it Please
I've always tried to be pretty transparent on this site, I've shared recipes that haven't worked out for me, insane messes I've made and even injuries I've sustained while cooking (thanks mandoline).  With that in mind, I share with you my latest kitchen "fail".  This one particularly stung because I was baking up a batch of cinnamon rolls for my husband's birthday.  I've used this recipe countless times and it always turns out perfectly.

I blame the yeast.

It was partly my fault too, I should have thrown in the towel when I didn't think the first rise was working well instead of powering through to see if they'd rise the second time...they did not.  And in the oven they kind of melted on the bottom into sad little puddles.

Either the yeast was old or I scalded it by heating the milk up too much.  Rookie mistake on my part...oh well.

After feeling sorry for myself for a few minutes, I rallied and began hunting for a recipe I could make with what was left in my pantry.  I came across this recipe for Glazed Cinnamon Crunch Scones and when we celebrated my husband's birthday at breakfast this morning, they were insanely delicious.  I might have a new go-to scone recipe now, these things were amazing.  A little crumbly the way scones should be, but not too dry.

Just goes to show that out of the (sometimes literal) flames of failure, something delicious can be born!

Glazed Cinnamon Crunch Scones

Scone Ingredients
- 2 cups AP flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup butter (cold and diced)
- 1 egg, separated
- 3 tbsp. honey
- 1/3 cup buttermilk (I used 1/3 cup whole milk + 1/2 tsp. apple cider vinegar to curdle it)

Crumb Topping Ingredients
- 1/4 cup raw sugar
- 1 tsp. ground cinnamon

Glaze Ingredients
- 1 cup powdered sugar
- 1/4 cup heavy cream (could use whole milk or half and half too)
- 1 tsp. vanilla extract


Preheat oven to 400 degrees.  Combine flour, baking powder, baking soda and salt in a large bowl.  Cut in the butter until mixture is crumbly.

Separate the egg white and yolk, set the white aside.  In a separate bowl, whisk together the egg, honey and buttermilk.  Add to the dry ingredients and stir until just combine and starting to form a ball.

Form the dough into a ball on a floured surface, then pat it out to about a 1/2" thickness.  I went with a round shape and cut it into wedges like a pie.  Cut the dough into 8 equal pieces (I used a pizza cutter - so easy!).

Transfer to a greased baking sheet.  Whisk the egg white until frothy, then brush the egg white over the top of each scone.  In a separate bowl, mix together the raw sugar and cinnamon.  Sprinkle liberally over each scone, then bake for 12 minutes.

While the scones bake, mix together the ingredients for the glaze.  Remove the scones from the oven and let cool on a cooling rack for about 5 minutes before glazing.  I like to put a sheet of foil or parchment underneath the cooling rack to catch any glaze drips.  Enjoy warm or at room temperature.  These should keep for 2-3 days as long as they're in an airtight container.

Printable Recipe

No comments:

Post a Comment