We all know that marriage, kids, and a good party are all things that are worth time and effort. Well, so are these amazing little morsels. Don’t be intimidated by the number of steps (if I can do it, you can do it!), these tender tasties melt in your mouth and will make you the star of the show (um… assuming you want to share : )
Cinnamon-Burst Mini Scones
Yield: 32 or 64 mini scones
Ingredients:
Scones:
- 2-3/4 cups All-purpose flour
- 1/3 cup Granulated sugar
- 3/4 tsp Salt
- 1 Tbsp Baking powder
- 1/2 cup (1 stick) Unsalted butter, COLD, cut into chunks
- 1 cup Cinnamon chips, chopped
- 2 large Eggs
- 2 tsp Vanilla
- 1/2 cup to 2/3 cup Milk or half-and-half
Glaze:
- 3-1/2 cups Confectioners’ sugar
- 7 Tbsp Water, enough to make thin glaze
- 1 tsp Vanilla
1. In a large mixing bowl, mix together all the dry ingredients.
2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Remove mixing bowl from machine.
3. Stir in the cinnamon chips by hand.
4. In a separate mixing bowl, whisk together the eggs, vanilla, and 1/2 cup half and half or milk.
5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn’t come together.
6. Scrape the dough onto a well-floured work surface. Pat/roll it into an 8″ to 8 1/2″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.
7. Cut the square into 2″ squares (4 x 4); you’ll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles (use a rolling pizza cutter).
8. Transfer the scones to a parchment-lined baking sheet. They can be set fairly close together.
9. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
10. Bake the scones for 19 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they’re cool and if you want, cut each scone in half once again, to make a total of 64 tiny triangles.
11. Make the glaze by stirring together the sugar, water, and vanilla.
12. To coat scones with the glaze, line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. Transfer the scones to a rack set over parchment (to catch drips). Allow the glaze to set before serving the scones.
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