Savory Cheddar Herb Scones

Savory Cheddar Herb Scones

Flaky, herb-infused scones filled with tiny pockets of cheddar cheese that melt in your mouth. The baking world’s answer to the savory scone which is similar to a biscuit, only fancier.

They’re soft, dense and buttery with a little crispiness to the outsides. They’re perfectly delicious eaten straight from the oven piping hot with pats of cold, salty butter melting into them alongside a soup or stew, frittata or salad.

They’re even good later after they’ve cooled off, lightly toasted with butter or cream cheese. They’re great with bacon and eggs too. … 

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Chocolate Chip Cinnamon Roll Scones w/ Cream Cheese Icing

Chocolate-Chip-Cinnamon-Roll-Scones-and-Cream-Cheese-Icing

Cinnamon rolls collide with scones and make beautiful music together! Chocolate chip-laced scone dough is rolled up with a buttery, cinnamon filling and baked into cinnamon roll. . . scones. They have all the charm and then some of a cinnamon roll without having to wait on fussy yeast to rise. Twice.

This dough relies on baking powder to leaven it rather than yeast like that of a traditional sweet roll. They have the crusty, craggy texture of a scone on the outside with a dense, softer crumb inside. They’re speckled with the mild sweetness of mini chocolate chips and big, lovely swirls of buttery, brown sugar-infused cinnamon. The cream cheese icing brings in just the right amount of sweetness to balance out the barely sweet scone.

The method of mixing them is like making pie crust and some of the same “rules” apply. Cold butter is cut into the dry ingredients until small crumbles form then half & half is mixed in to form the dough. It’s perfectly normal for the dough to be a little crumbly and crackly especially around the edges as you’re rolling them out – they will bake up fine.

I want to make a note that you don’t want to overwork the dough or let them sit around too long before you bake them. It’s imperative you use cold butter and cold half & half – straight from the fridge. Leave it there until you’re ready for it. If you’re working in a warm kitchen it’s best to refrigerate the dough for 20 – 30 minutes before slicing it into rolls. Otherwise, some of the butter will melt right out of them onto the baking sheet as they cook rather than melting into the dough. You don’t want that. They won’t rise as well and may cause a total baking failure.

Where cinnamon rolls are best eaten warm out of the oven, cinnamon roll scones are best eaten any time! I like them at room temperature and found these to be even better the next day after sitting overnight. The flavors had a chance to get to know each other, to mingle and develop.

Scones that want-a-be cinnamon rolls.

They don’t know they’re perfect just the way they are.

Cinnamon Roll Chocolate Chip Scones

Chocolate Chip Cinnamon Roll Scones w/ Cream Cheese Icing

Rating: 51

Prep Time: 30 minutes

Cook Time: 22 minutes

Yield: about 16 scones

Chocolate Chip Cinnamon Roll Scones w/ Cream Cheese Icing

Cinnamon rolls collide with scones and make beautiful music together! Chocolate chip-laced scone dough is rolled up with a buttery, cinnamon filling and baked into cinnamon roll. . . scones. They have all the charm and then some of a cinnamon roll without having to wait on fussy yeast to rise.

Ingredients:

Filling:
8 tablespoons (1 stick) salted butter, at room temperature
1/2 cup firmly packed light or dark brown sugar
1 tablespoon ground cinnamon
Dough:
4 cups unbleached all-purpose flour
1/3 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
8 tablespoons (1/2 cup) cold salted butter, cut into tiny cubes
1 cup mini chocolate chips (I use Ghiardelli )
1 + 3/4 cups cold half-and-half straight from the fridge
Icing:
4 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 - 3 teaspoons milk

Instructions:

  1. Position the oven racks in the top third and center of the oven and preheat the oven to 375 degrees F. Line two large rimmed baking sheets with parchment paper or silicone baking mats.
  2. Make the filling:
  3. In a small bowl mix the butter, brown sugar and cinnamon together until smooth and creamy.
  4. Make the dough:
  5. In a large bowl whisk together the flour, sugar, baking powder and salt. Using a pastry blender or two forks used scissor fashion, work in the butter until the mixture turns crumbly with some pea-sized pieces of butter. Add the chocolate chips and stir until the chips are evenly dispersed.
  6. Stir in the half-and-half and mix just until the dry ingredients are moistened. The mixture will be a little dry and crumbly.
  7. Turn the dough out onto a lightly floured pastry mat or work surface and pat it together into a flat mound. Don't overwork it. Use a rolling pin to roll it out to a 18 x 12-inch rectangle. It will appear a little cracked and crumbly around the edges.
  8. Spread the cinnamon filling out evenly over the top of dough, leaving a 1/2-inch border on all sides. Starting at one of the long sides, tightly roll the dough up into a log. Trim off the uneven ends. (If your kitchen is very warm you may want to refrigerate the roll of dough for 20-30 minutes before slicing.) Cut the dough into 1-inch thick slices and place them a few inches apart on the baking sheets.
  9. Bake, switching the positions of the baking sheets from front to back and top to bottom halfway through baking, until the rolls are slightly golden around the edges about 20 - 22 minutes. Let cool on the pans for 10 minutes then remove to wire racks.
  10. Make the Icing:
  11. Beat the cream cheese and butter together on low speed until well combined and creamy about 2 minutes. Add the sugar, vanilla and 1 teaspoon milk to start. Beat until well combined, adding more milk as need to get a consistency you like. You can thin it out to make a glaze or leave it thicker like icing.

Notes:

Adapted from Tate's Bakeshop: Baking for Friends

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-chip-cinnamon-roll-scones-w-cream-cheese-icing/

Banana Bread Scones

Banana Bread Scones

Mashing up bananas for bread I suddenly remembered these banana bread scones from theKitchn. Even though I had my heart set on banana bread an inner debate ensued over whether I should make the scones instead. I’m so fickle.

Banana bread. . . Banana bread scones. . . Cinnamon Girl Recipes. . . Cinnamon Spice & Everything Nice. . . See where I’m leading you?… 

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