Saturday, March 10th, 2012
How are you spending your month of March?
I’m drinking way too much coffee, painting my nails every week, typing away like a crazy person, definitely not straightening my hair, and loving fresh flowers. I am also killing eight zillion ants, going to Starbucks on Fridays, wearing yoga pants on Saturdays (without fail), and rearranging curtains and rugs. I’m looking for new things to hang on the walls. I’m feeling the need for a sewing project.
I also am apparently carb-loading…for life in general? Training…for a long week? It’s fine. Have a scone, they’re small.
Cinnamon Latte Scones
Adapted from King Arthur Flour
Makes 20-24 small scones
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 cup butter or margarine, cut into pats or small cubes
1/2 cup butterscotch chips
1/2 cup cinnamon chips
2 teaspoons espresso powder dissolved in 1 tablespoon hot water*
1/2 cup sour cream or yogurt (low-fat is fine)
4 to 5 tablespoons ice water**
2 tablespoons coarse sugar
Preheat the oven to 400°F. Lightly grease (or line with parchment) a large baking sheet.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Work the butter into the dry ingredients till the mixture is unevenly crumbly; don’t be afraid to leave some of the butter in pea- or marble-sized chunks. Add the chips, stirring to combine.
Dissolve the espresso powder in the hot water. Gently stir the dissolved espresso and sour cream or yogurt into the dough, just till it’s well dispersed; the dough will be very crumbly. Add enough ice water to bring the dough together in a cohesive mass.
Gather the dough into a ball, and place it on a well-floured work surface. Pat/roll it into an 8″ to 9″ circle about 3/4″ thick. If desired, brush the surface of the dough with a bit of milk, and sprinkle with coarse sugar (I skipped this but will do it next time!).
Use a 2″ cutter to cut about 20 scones, gathering the scraps and gently shaping into round scones without re-rolling. Place the scones on the prepared baking sheet, leaving just over 1″ between them.
Bake the scones for about 20 minutes, till they’re golden brown. When you break one of the center scones open, the middle should be baked all the way through, not doughy or wet. Remove the scones from the oven, and serve warm.
*I got my espresso powder as a part of my Enjoy! subscription from Joy the Baker, which I highly recommend! So fun. You can find it here, or you can substitute one tablespoon of super-strong brewed coffee or espresso.
**I needed a fair amount of ice water to get my dough to come together. I would recommend filling a small dish (I used a ramekin – about 6 oz) with ice water and adding it to the dough by the tablespoon. I started with about 3 tablespoons, mixed it into the dough, and then added a tablespoon at a time until the dough came together.