Wednesday, December 4, 2013

Bake the Book: Cinnamon Sugar Scones

[Photograph: Evan Sung]

Is there anything better than warm cinnamon and sugar on a cold winter day? One Bowl Baking uses both as the filling for moist, crumbly cinnamon sugar scones. They come together in no time, making this recipe suitable for both weekdays and the weekend.

Tips: As is recommended in the book, using a pastry cutter with heavy-duty blades makes cutting the butter into the flour much easier. Hand-held pastry cutters can be purchased at a kitchen supply store, or in a well-stocked kitchen aisle of your local grocery store.

Tweaks: Since cinnamon is the star ingredient of these scones (followed closely by butter), make sure both are as fresh as can be. Vietnamese cinnamon, or Saigon cinnamon, is sweet and spicy, and due to its high oil content, permeates strongly through your baked goods. Look for it next to regular cinnamon in the spice aisle. Or, buy it online.

As always with our Bake the Book feature, we have five (5) copies of One Bowl Baking to give away.

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