Me, I'm pro-Starbucks, but it has nothing to do with the coffee. I used to hate them and avoid them whenever possible until I started my current job, which requires me to travel on a semi-regular basis. When you're traveling, especially for work, the last thing you want to be stuck with is terrible food. I also have an irrational fear of getting food poisoning from unknown restaurants, but that's a different story. Starbucks is reliable: they always have semi-healthy options, large bottles of water, and Kind Bars, which I have recently become obsessed with. And whenever I have a particularly early flight, and need a jolt of sugar, I can always count on a Starbucks cinnamon chip scone to turn my day around. I adore them, and have to suppress the urge to buy
So, naturally, I wanted to try to make them at home. It has been a work in progress for a long time. There are plenty of copycat recipes out there, but nothing seemed quite right. Plus, it took me awhile to track down cinnamon chips.
But it was well worth the wait because these scones turned out so much better than expected. You know how, often, when you try to recreate a favorite food at home it's never quite as vibrant in taste and texture as the restaurant version? It was the opposite with these.
These scones came out much closer to the buttery, flakey, homemade variety you'd find in a B&B (or, given that I've never been to a B&B, the kind I once saw in a fake B&B on Gilmore Girls), but with the same delicious cinnamon-sugary taste of the mass-produced kind you don't want to admit you adore.
Scones are easy to make, and very forgiving. The one thing you MUST do is to use cold butter, and work it into the dough slowly and gently until it is broken into small (pea-sized) crumbs. Also, don't overwork the dough. "Over" is defined as any more than absolutely necessary. So, as soon as the butter is the right size, move on to the next step.
And don't worry about achieving an even consistency when you add the wet ingredients. Get it about 75% of the way there, and then turn it onto a floured surface where you will knead it 4-5 times to pull everything together. As soon as it adheres, more or less, shape it into a disc, slice it up and bake it. See? Easy as can be. Not at all as intimidating as most people assume scones can be, and actually perfect for beginners. Impress your friends! Trick them into thinking you're a secret pastry chef! Whatever you do, just don't over think, or over knead it, and you'll be in business.
Adapted from A Kitchen Addiction
For the scones:
1 1/2 cups all purpose flour + more for cutting board
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tarter
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup cold unsalted butter, cut into 1/2" cubes
1/2 cup plain Greek yogurt
1/2 cup cinnamon chips
For the glaze:
1/2 cup confectioner's sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons milk
Preheat the oven to 350F. Cover a cookie sheet with nonstick spray, parchment paper or nonstick pad.
In a large mixing bowl, whisk together the dry ingredients (flours, sugar, baking powder, baking soda, cream of tarter, salt and cinnamon).
Cut in butter, using a pastry cutter or fork until the butter is the size of peas.
In a separate bowl, whisk together egg and yogurt. Add to the dry mixture and mix until just combined.
Turn dough out onto floured cutting board. Knead a few times to bring the dough together, and shape into a ball. Gently press down to make the dough into a disc, approximately 8-9" in diameter. Use a sharp knife to cut (like a pizza) into eight triangles.
Transfer scones to the prepared baking sheet, making sure to space about 2" apart (they will increase in size as they bake). Bake for 15 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool.
While the scones are cooling, make the glaze by whisking all ingredients together until smooth. Drizzle over completely-cooled scones just before serving and allow the glaze to dry slightly before serving.
Makes eight scones, or four large scones if you prefer. Store the un-glazed scones in an airtight container at room temperature for up to three days. Keep the glaze refrigerated. Or, store the prepared scones in an airtight container in the freezer for up to three months.
If you're in the mood for a tasty breakfast, give my Cherry Almond Granola a try!