Before you go outside, something warm and sweet would give you just the incentive needed to put on gloves and start swinging that rake. These scones are lovely. Easy to make, because they come from One Bowl Baking, they are soft, rich, and permeated with cinnamon flavor.
Truth is, we double the amount of cinnamon sugar filling and used it both in the layers, as indicated in the recipes, and sprinkled on top. No butter, jam or other adornments are needed. A cup of espresso is a desirable mate.
These scones are a treat but save for just a day or two. So, having a second one before you venture outside is perfectly wise.
Cinnamon Sugar Scones
Yield: six 4-inch scones
For the scones:
- 1 ¾ cups (8 ¾ ounces or 245 grams) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, cut into ½ inch cubes
- ¼ cup (60 mL) half-and-half, cold
- 1 large egg
For the filling:
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 tablespoon granulated sugar to sprinkle on top
Place an oven rack in the middle position. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
To make the batter, in a large bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into the dry mixture until it resembles coarse cornmeal, but is not clumping up. Stir in the half-and-half and egg until combined.
To make and use the filling, roll out the dough on a lightly floured surface to a 10 x 6-inch rectangle. Sprinkle 1 tablespoon sugar and 1 teaspoon cinnamon over half of the rectangle, then fold it in half. Roll the dough out again into an 8 x 6-inch rectangle. Sprinkle the remaining tablespoon of sugar and teaspoon of cinnamon over half of the rectangle, then fold in half.
Pat the dough into a 6-inch circle and cut into 6 wedges. Evenly space the wedges on the pan, sprinkle with sugar, and bake until golden and just firm, 15 to 17 minutes.
Let the scones cool on the pan for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.
Sources: One Bowl Baking by Yvonne Ruperti Photo Information: Canon T2i, EFS 60 mm Macro Lens, F/5.6 for 1/10th second at ISO-3200
Before summer ends — it’s 57° at 1:40PM on August 15th and I don’t know where summer is — but assuming it reappears and before the berries are gone, use them wisely and well. It is a rare cake that does not need frosting or whipped cream or ice cream, but this cake can just be eaten on its own.
For breakfast, add espresso. For lunch, a sip of white wine. For dinner, ice cream. I know, I said this cake does not need adornment, but just one scoop of buttermilk ice cream here is really a very good idea. For her clients at Cooking by the Book, Suzen always has ice cream. And she’s found this cake is a perfect match.
This recipe comes from Michele Scicolone’s latest wonderful volume: The Italian Vegetable Cookbook. With dessert ideas like this, even I can become a fan of vegetables.
Warm from the oven, wafting with the polenta aroma you cannot mistake, and bright withberry bites, this cake is one you’ll make again and again.
Double Berry Polenta Cake
Yield: 8 servings
- 1 cup unbleached all-purpose flour
- ⅓ cup fine yellow cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, softened
- ¾ cup plus 2 tablespoons sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon grated lemon zest
- ⅓ cup whole milk
- 1 cup raspberries
- 1 cup blueberries
Place a rack in the center of the oven and preheat the oven to 350 degrees.
Butter and flour a 9-inch spring form pan. Tap out the excess flour.
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In a large bowl, with an electric mixer on medium speed, beat the butter until creamy, about 2 minutes. Gradually add ¾ cup of sugar, until light and fluffy, about 3 minutes. Beat in the vanilla and lemon zest. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. On low speed, mix in half of the dry ingredients. Add the milk. Mix in the remaining dry ingredients just until smooth, about 1 minute.
Spread the batter in the pan. Scatter the berries over the top and sprinkle with the remaining 2 tablespoons sugar.
Bake for 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes. Remove the pan rim and cool completely on the rack.
Cut the cake into wedges and serve.
Source: The Italian Vegetable Cookbook by Michele Scicolone
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/4 for 1/30th second at ISO‑3200