In search of the perfect breakfast treat for Christmas morning? Well, let me make a suggestion. Cinnamon Sugar Scones. They are easy to whip up, perfect for eating while you wind down from unwrapping presents and start gearing up for the big meal of the day. An added bonus is these scones won't weigh you down and hurt your appetite when the feast is finally ready.
I came up with this recipe several years ago when I was craving Bojangles cinnamon biscuits. And, for those of you non-southerners who don't know about Bojangles, it is a fried chicken fast food restaurant that has awesome sweet tea and killer biscuit sandwiches, especially the Cajun Filet Biscuit, my absolute favorite. Their cinnamon biscuits are pretty drool-worthy too. I took the recipe for Cranberry Scones from Martha Stewart's Baking Handbook and reworked it to get my perfect scones. And, I am happy to say that my Cinnamon Biscuit craving was satisfied because the taste was pretty spot on, and let's be honest here, isn't a scone really just the British version of a biscuit?? Judging by the scones I've had, they seem pretty biscuit like to me, and that's not a complaint because I seriously love me some biscuits.
Aside from the taste another thing I love about these scones is that unlike some recipes this one isn't loaded down with butter and heavy cream. The taste is still there, just without a lot of the fat.
Sugary Cinnamon Scones
2c. all-purpose flour, plus more for work surface
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, cut into small pieces, chilled
2/3c. fat-free half-and-half, plus 1 Tbsp reserved
2 Tbsp packed brown sugar
1 Tbsp sugar
2 tsp cinnamon
3 Tbsp Confectioner's Sugar
fat-free half-and-half, as needed
1. Preheat oven to 425 degrees. In a small bowl combine all ingredients for cinnamon filling. Mix until evenly blended. Set aside.
2. In medium bowl, whisk together flour, 1/2 c sugar, baking powder, and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in 2/3c half-and-half until just moistened.
3. On a lightly floured surface, gently knead dough, 5-10 times. Pat into a 1/2 inch thick round or square. Evenly sprinkle half of dough with cinnamon filling mixture. Fold plain side over so that cinnamon filling is sandwiched in the middle. Cut into 8 evenly sized wedges; place on a baking sheet, approximately 5 inches apart. Brush tops with the reminaing 1 Tbsp half-and-half; sprinkle with 1 Tbsp sugar. Bake until golden brown, about 12-15 minutes. Let cool on wire rack.
4. Mix Confectioner's sugar with enough half-and-half to make a glaze thin enough to drizzle. When scones are cooled drizzle with glaze.