Cinnamon Scones

Does cinnamon warm your heart the way that is warms mine?  I'm not sure why cinnamon has such a warming effect but on a cool January day, a cinnamon scone is exactly what I need to warm up. 

I adapted this recipe came from one that I found on the King Arthur website.

Triple Cinnamon Scones

With cinnamon filling and cinnamon chips inside, and cinnamon-scented glaze (or cinnamon-sugar) outside, these moist, aromatic scones are a cinnamon-lover's dream come true. Scones 3/4 cup half and half or evaporated milk 2 3/4 cups King Arthur Unbleached All-Purpose Flour 1/3 cup sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/2 cup cold butter, cut into pats 2 large eggs, lightly beaten 1 teaspoon vanilla extract Filling 5 Tablespoons butter, melted 3/4 cup brown sugar 2 Tablespoons cinnamon Glaze 3 1/2 cups confectioners' sugar 1 teaspoon ground cinnamon 7 tablespoons water Directions 1) While the cinnamon mixture is resting, get started putting together the rest of the ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. 2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.    3) Add the 1/2 and 1/2, eggs and vanilla to the cinnamon-milk mixture, stirring to combine.   4) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.  5) Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.  6) Spread the filling over the dough.  Fold one edge into the center and over the filling, as though you were folding a letter.  Fold the remaining edge over the center to complete the three-fold. You'll now have a rectangle that's stretched to about 4" x 12".    Gently pat/roll it to lengthen it into a 3" x 18" rectangle; it'll be between 3/4" and 1" thick.   7) Cut the rectangle into six 3" squares.  Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you'll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square.  Gently separate the scones (if you like scones with crunchy edges), leaving about 1" between them. For softer scones, separate the scones just enough to break contact between them.   8) You may also choose to make scone strips, or tiny squares. Cut each 3" square into three 1" x 3" rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2" between them. Or cut each 3" square into nine 1" squares, to make 54 bite-sized mini scones. 9) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.    10) Bake the scones for 16 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.      Move to a cooling rack.   11) Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze. 12) Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Or, use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done. Yield: one dozen triangles, 5" x 3"; 2 dozen triangles, 2 1/2" x 3"; 18 strips, 4" x 1 1/2"; or 54 mini (1 1/2") squares.  I sent these scones to school with my daughter for her FCA meeting.  Apparently, I wasn't the only cinnamon scone fan because her box came home empty.  She said that the kids really liked them.  If you need a little warmth on this cool January day, make a batch of these cinnamon scones.  They might be just what you need to warm yourself. Ciao! Triple Cinnamon Scones With cinnamon filling and cinnamon chips inside, and cinnamon-scented glaze (or cinnamon-sugar) outside, these moist, aromatic scones are a cinnamon-lover's dream come true. Scones 3/4 cup half and half or evaporated milk 1 cup cinnamon Flav-R-Bites or cinnamon chips (I didn't use either in my scones.) 2 3/4 cups King Arthur Unbleached All-Purpose Flour 1/3 cup sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/2 cup cold butter, cut into pats 2 large eggs, lightly beaten 1 teaspoon vanilla extract Filling 3/4 cup Baker's Cinnamon Filling* 3 tablespoons water *Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water. Glaze 3 1/2 cups confectioners' sugar 1 teaspoon ground cinnamon 7 tablespoons water Directions 1) Combine the Cinnamon Flav-R-Bites with the half and half or milk in a small bowl. Let the mixture rest for about 20 minutes.I skipped this step because I didn't use cinnamon flav-r or cinnamon chips. 2) While the cinnamon mixture is resting, get started putting together the rest of the ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. 3) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. 4) Add the eggs and vanilla to the cinnamon-milk mixture, stirring to combine. 5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. 6) Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath. 7) Spread the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You'll now have a rectangle that's stretched to about 4" x 12". Gently pat/roll it to lengthen it into a 3" x 18" rectangle; it'll be between 3/4" and 1" thick. 8) Cut the rectangle into six 3" squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you'll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Gently separate the scones (if you like scones with crunchy edges), leaving about 1" between them. For softer scones, separate the scones just enough to break contact between them. 9) You may also choose to make scone strips, or tiny squares. Cut each 3" square into three 1" x 3" rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2" between them. Or cut each 3" square into nine 1" squares, to make 54 bite-sized mini scones. 10) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. 11) Bake the scones for 16 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. 11) Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze. 12) Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done. 13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones. Yield: one dozen triangles, 5" x 3"; 2 dozen triangles, 2 1/2" x 3"; 18 strips, 4" x 1 1/2"; or 54 mini (1 1/2") squares.