Scones for the Holidays

Some helpful notes up top: this recipe was a fail on my first attempt. I didn’t read the directions correctly; added too much sugar to the dough, making it a sticky mess. The second key element was my rolling pin. It was temporarily MIA; which resulted in overly thick layers for my scones. Good news is, I made the mistakes so you don’t have too.

The original recipe can be found HERE. This may not look like a traditional scone however, this was the appeal in making me want to try it out. I’m also a huge fan of one bowl baking recipes (making clean up a breeze).

Ingredients for the Dough:

All purpose flour – 1 & 3/4 Cups

White Sugar – 3 Tablespoons

Baking Powder – 1 Tablespoon

Salt – 1/2 Teaspoon

Unsalted Butter – 8 Tablespoons (1 stick)

Egg – 1

Half & Half – 1/4 cup

In a large bowl add flour, sugar, baking powder, salt, & butter. Make sure the butter is chilled and cut into small chunks. Using a pastry blender combine ingredients together until it resembles coarse cornmeal.

Once the dry ingredients are combined, make a small well in the center of the mixture.

Add: 1 egg and 1/4 Cup of Half & Half

Start by combining ingredients together with a fork. Once the mixture starts resembles dough, use your hands to incorporate the mixture. Using a rolling pin, roll dough out on to a floured countertop to the size of a piece of paper. Don’t roll the dough too thin or it will tear when you start to fold it.

Ingredients for the Cinnamon Sugar mixture:

Sugar – 1 Tablespoon

Cinnamon – 1 Teaspoon

In a small container, mix the cinnamon and sugar together. Once combined, sprinkle the entire mixture on to half of the dough. Fold the dough in half and roll out to a smaller square than before.

Once the dough is rerolled, mix together another batch of cinnamon sugar. Sprinkle on half of the dough and fold. Do not roll dough with the rolling pin on the second fold. Lightly press together with your hands.

With a sharp knife cut into 6 wedges. Separate the wedges and place on baking sheet. Sprinkle the tops with sugar.

Bake at 375°F for 14-16 minutes

I bake these scones on the lower side of the time range, because I knew I would reheat them throughout the week for breakfast. If these are for a gathering, and will be eaten in one sitting, bake on the higher side of the time range.

These scones are the perfect start to the holiday season. They pair perfectly with coffee and are sure to impress your friends and family. If you are celebrating Thanksgiving this week; Happy Thanksgiving! I wish everyone a safe and happy holiday!