Cinnamon Roll Scones

What a wonderful experiment!

I had some Crème Fraîche in the fridge that really needed to be used up and decided to experiment this morning. Using what I had around, I threw together these cinnamon chip scones which I have dubbed "cinnamon roll scones" because they tasted and smelled like cinnamon rolls to me. I hope you enjoy them as much as I did. (I.e. too much.)

One 8 ounce container of Crème Fraîche used in this recipe.

Ingredients:

2 cups all purpose flour
1/2 tsp salt
1 tsp vanilla paste
2 tbsp sugar
8 oz Crème Fraîche
1/3 cup water
1/2 cup cinnamon chips


Instructions:
1. Whisk together all purpose flour, salt, sugar and vanilla bean paste.


2. Add the Crème Fraîche and use a spatula to integrate as well as you can. Add the cinnamon chips and mix well.


3. Add about 1/3 cup of water and mix until the dough comes together, adding more water if necessary so that there is very little floury matter to integrate.


4. Knead dough once or twice to bring together. Press out dough on countertop to about 1/4 inch high and, using a round, floured cookie cutter, cut as many scones as you can from the dough. Bunch together the scrapes, kneading minimally to bring together, and press out again, cutting more scones out. With the final scraps, roll into two balls and flatten to free-form the final scones.


5. Bake at 450ºF for approximately 13-15 minutes or until lightly golden.


6. Allow to cool for 10 minutes, then enjoy with a cup of coffee.


The Process:

Dry ingredients mixed.

After adding the Crème Fraîche, you'll have a mixture looking something like this.

About 1/2 cup of cinnamon chips to add after mixing the dry ingredients with the Creème Fraîche.

Dry ingredients, Crème Fraîche and cinnamon chips mixed. 

After adding water and rolling out, the scones should hold together nicely. Roll to a 1/4-1/2 inch height and use a cookie cutter to cut out the scones, rerolling the scraps as necessary.

Cut out and ready to bake.

Bake until lightly golden.

Results:


These were almost a complete experiment, but they turned out excellent. Reminiscent of cinnamon rolls in both smell and taste, they were perfect alongside my morning coffee.

Cranberry-Orange Scones

Honestly, this picture does not do these scones justice.
Too bad I ate them all and can't take another...

Um...there are no words to describe how delectable these were. And I'm absolutely certain it has something to do with the 10 tablespoons of butter it calls for... 

At least the buttermilk was low fat...

So, let's just say, while these aren't healthy scones, they are delicious. Okay, beyond delicious. Melt-in-your-mouth-delicious. I could eat the whole recipe, warm out of the oven. Flaky, buttery...warm... I'm drooling. Seriously.


Ingredients:

3 cups unbleached, all-purpose flour
3 tbsp granulated sugar
2.5 tsp baking powder
1.2 tsp baking soda
Grated zest of 1 orange
10 tbsp unsalted butter, cut into pieces and chilled
1 cup cold buttermilk
3/4 cup dried cranberries
1/4 cup dried apricots, chopped

1. Preheat the oven to 425ºF (220C). Line a baking sheet with parchment paper.

2. In a large bowl, stir together the flour, granulated sugar, baking powder, baking soda, and orange zest. Add the butter and blend into a sandy texture with a pastry blender or fingertips.

3. Add the apricots and cranberries and mix. Add the buttermilk and stir until just mixed (may be a little dry).

4. Turn dough out onto a lightly floured counter and knead a couple of times to mix. Press into a rectangle and fold like an envelope, first folding up the bottom, then folding down the top to create a long, narrow rectangle. Press out into a longer rectangle until the dough is even and approximately 1 inch high. With a knife or bench scraper, cut into eight pieces.

5. Place on a parchment-paper lined sheet and arrange the scones approximately two inches from one another. Bake for about 15 minutes, or until golden on top.

Makes 8 large scones.


The Process:

Dried Cranberries, Unsalted Butter, All Purpose Flour,
Granulated Sugar, Orange Zest, Baking Soda,
Dried Apricots, Salt, Baking Powder, Buttermilk 

The consistency of the dough when mixed (not kneaded).

Flattened into a log, about 1 inch high. Then slice into half , and slice each half into a half to cut the log into quarters.
Then cut each quarter into half diagonally.

Scones sliced and on the tray, ready to bake.

Fresh out of the oven.

Flaky. Buttery. Succulent. Luscious. Melt-in-your-mouth...

Results:

In case my introduction didn't quite get the point across, these were fantastic. Of course, not the healthiest choice, but when you're talking scones, who's concerned about healthy?

Definitely repeatable, these may become a new favorite in my house. The orange zest gives just enough flavor to create a hint of orange without being overpowering. The apricots I could have done without, these were more distracting from the rest of the flavor anyways, and I'm not a huge fan of dried apricots. Next time, I'll try these scones without apricots. 

And there will be a next time. 

I guarantee it.