Cinnamon Streusel Scones
Ingredients
Streusel
- 135 g Dark Brown Sugar
- 95 g All-Purpose Flour
- 85 g Salted Butter, Cold, Cubed
- 24 g Cinnamon
Cinnamon Chips
- 134 g White Sugar
- 24 g Cinnamon
- 27 g Vegetable Shortening
- 43 g Light Corn Syrup
- 1 g Vanilla Extract
Scone Dough
- 250 g All-Purpose Flour
- 100 g White Sugar
- 11½ g Baking Powder
- 3 g Salt
- 120 g Heavy Cream
- 113 g Salted Butter, Frozen, Grated
- 6 g Vanilla Extract
- 1 Egg
Instructions
Streusel
- Combine brown sugar, all-purpose flour and cinnamon, gently whisk to incorporate.135 g Dark Brown Sugar95 g All-Purpose Flour24 g Cinnamon
- Add the cold cubed butter and use either a pastry cutter or your hands (I find my hands work best) and mix until you have the consistency of sand, pea sized butter chunks will also do.85 g Salted Butter
- Cover and place the bowl in the fridge until needed.
Cinnamon Chips
- Line a baking tray with parchment paper and preheat the oven to 200°F.
- In a bowl, combine the white sugar, cinnamon, vegetable shortening, light corn syrup and vanilla extract, and stir with a spoon until it is combined, it should be a little grainy.134 g White Sugar24 g Cinnamon27 g Vegetable Shortening43 g Light Corn Syrup1 g Vanilla Extract
- Turn that out onto the parchment and flatten it (hands work here) until it is generally a square and about a 1/4 inch thick.
- Place in the oven and bake for about 30-35 minutes or until it has slightly spread and looks bubbly on top.
- Remove from oven and allow to cool on the parchment, on top of a cooling rack, until totally cooled. It should be slightly brittle at this point but not crumbly.
- Now, using a large knife, cut small strips, then further cut those strips into small cubes. Set aside.
Scone Dough
- Line a baking tray with parchment paper and preheat the oven to 400°F.
- Whisk together the all-purpose flour, white sugar, salt and baking powder. Set aside.250 g All-Purpose Flour100 g White Sugar11½ g Baking Powder3 g Salt
- In a separate bowl, whisk together the egg, heavy cream and vanilla. Set aside.120 g Heavy Cream6 g Vanilla Extract1 Egg
- Using the large holes of a cheese grater, grate the butter.113 g Salted Butter
- Add the grated butter to the flour mixture and using a fork or a pastry cutter, combine until uniform. Work quickly here as you don’t want the butter to melt.
- Add your cinnamon chips and stir so they are generally mixed in. You can add as much as you would like and it is okay to have some left over.
- Add the liquid and combine, try to avoid overworking the dough here, but mix until there are no visible dry spots.
- Turn your dough out onto a cutting board and gently form into a disk that is about 1.5-2 inches thick.
- Top with your streusel, again you may have some left over but just do what your heart feels, press down a bit to ensure it wont slip off with baking.
- Using a knife, slice triangles out of the dough and place on the parchment paper.
- Put the scones on baking tray in the fridge for 20 minutes to cool.
- Bake for 20-25 minutes or until the edges look nice and golden… and depending on how hot your oven runs.
- Once they are done, place on a cooling rack and allow to cool. If you have 0 self control like me, at least wait until they are RELATIVELY cool so as to not compromise the texture.