Nostalgia. Comfort. Cinnamon Chip Scones. Coming right up.
I walked into a Barnes & Noble a few months ago to pick up a Christmas gift and was hit by an overwhelming sense of nostalgia, as well as books, coffee and freshly baked scones, as I walked in the door. To me, the B&N smell is so distinctive – different from Borders (RIP) or some of my local AA coffee shops or any other place where people go to mingle and mix and be. As I walked in, the mélange of smells immediately transported me back to my college days when we’d sit in B&N for hours, sunk in and content in the comfiest arm chairs as we mulled over our calculus and biochemistry or lolled through some Shakespeare. Coffee in hand, mindlessly munching on giant cinnamon chip scones.
My love of bookstores and comfy arm chairs has continued through the years. When I moved to Chicago, it provided a respite from the hustle that buzzed just outside its doors. For so long, it was our home away from campus, and I didn’t realize how I’d missed its comfort until that day a few months ago. It took all the adult in me to run my errand and get back to work rather than grab a coffee and get lost for hours in the stacks, tucked into a corner with nary a care in the world, nor a cell phone that constantly demands my attention.
Pulled back to reality, the smile remained on my face all afternoon and I mentally plotted when I could return. Now, as we all sit trapped in our houses with no real sense on when we can get back to running hopelessly mundane errands, or browsing through the stacks, I thought it best to bring a little comfort into my house, which I hope that you will also bring into yours. Stress baking comfort food is the name of the game.
I adapted this recipe from King Arthur, and added my own twist of a maple cream glaze (for more in that vein, see here). Very good decision.
Cinnamon Chip Scones
March 19, 2020
: 8
: 1 hr
: 20 min
: 1 hr 30 min
: Easy
Delicious cinnamon chip scones are just sweet enough and incredibly flaky, dotted with hints of cinnamon and a lovely boozy glaze.
Ingredients
- 113g (1 cup) white whole wheat flour
- 120g (1 cup) all-purpose flour
- 2 tsp baking powder
- 3 TB granulated sugar
- 1/2 tsp salt
- 113g (1/2 cup) unsalted Irish butter, cut into 1/2" squares
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup cinnamon chips
- For the glaze:
- 1 cup powdered sugar
- 2 -3 TB Maple or Irish Cream Liquor, or whipping cream
Directions
- Step 1 In a large mixing bowl, whisk together the flours, sugar, salt, and baking powder. Using a pastry cutter, a fork, or your fingers, work in the butter just until the mixture is unevenly crumbly, leaving some of the butter in pea sized pieces. Add the cinnamon chips.
- Step 2 In separate cup or bowl, whisk together the egg and milk. Add the liquid ingredients to the dry ingredients and, using a wooden spoon, stir until all is moistened and holds together. Do not overmix!
- Step 3 Butter an 8″ or 9″ cake pan.
- Step 4 Scrape the dough onto the floured surface and press into a 6″ circle, about 3/4″ thick. Cut the circle into 8 wedges. Carefully pull the wedges away from the center to separate them just a bit
- Step 5 there should be about 1/2″ space between them, at their outer edges.
- Step 6 Place the scones, uncovered in the refrigerator for at least 30 minutes, up to overnight.
- Step 7 While the scones are chilling, preheat the oven to 425°F.
- Step 8 Bake the scones in the upper part of your oven for 15-18 minutes, or until they’re a light golden brown.
- Step 9 Remove the scones from the oven, and cool briefly on the pan for about 10 minutes while you make the glaze.
- Step 10 In a small bowl, add the powdered sugar. Slowly add the liquid, a spoonful at a time, whisking constantly until it forms a smooth glaze. Drizzle on the cooling scones and serve warm!
- Step 11 When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, and warm in a preheated 350°F oven for about 10 minutes.
