Free Monthly Recipe


Nothing beats specialty scones with some neat tricks in them, like this cinnamon-kissed filling. The texture and taste of these is gorgeous! If you don’t have cinnamon chips, use caramel, white or butterscotch chips. They will get infused with the cinnamon.

Cinnamon Schmear
1/2 cup cinnamon, butterscotch or white chocolate chips
1/3 cup brown sugar
¼ cup butter
1 tablespoon cinnamon
1 teaspoon honey

Scone Dough
3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cut into chunks
1 egg
1 teaspoon pure vanilla extract
1 cup whipping cream

Finishing Touches
1 egg white
1/3 cup sugar
2 teaspoons cinnamon

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Whisk egg white in a small bowl. In another small bowl, mix sugar and cinnamon. Set aside.

For the Cinnamon Schmear, place butterscotch chips, brown sugar, butter and cinnamon in work bowl of food processor. Process by pulsing, until mixture is rough and pasty looking.  Set mixture aside in a small bowl. Wipe work bowl with a paper towel. Place flour, sugar, baking powder, and salt in the work bowl of a food processor. Pulse to blend ingredients.  Add in butter chunks, and process to break or cut butter in to form a mealy, crumbly mixture. Place this mixture in a large mixer bowl.

Place egg, vanilla and cream in a small bowl and blend.  Add this to dry mixture and stir with a fork until dough just comes together.  Turn out onto a floured work surface and knead gently, pressing in the Cinnamon Schmear mixture throughout the dough - it will look marbleized - this is fine. Roll or pat out into a rectangle (about 10 by 6 inches) or 10 inch circle. Cut into 12-14 square or wedges. Place on baking sheet, and brush each with beaten egg white, then sprinkle with cinnamon and sugar.

Bake until done, about 12-15 minutes or until bottoms are browned and tops are lightly golden.

Makes 12-14

Print Friendly, PDF & Email