Cinnamon Chip Scones with Homemade Cinnamon Chips

 

 

 

 

My vision when creating this recipe was a dense, bakery-like scone with a crusty exterior and melt-in-your-mouth, flaky interior.  I first used the recipe at a post-wedding gift opening brunch.  Because scones are best the day they are baked, I wanted a recipe that I could make ahead and pop in the oven with minimal effort on the day they were served.  This recipe is a bit high-maintenance, as I have not found a commercial cinnamon chip that I like.  So I experimented and arrived at a  combination of ingredients and process that allowed me to create my own.  Commercial cinnamon chips could certainly be substituted; however, the homemade chips can be made ahead, allowing the overall process to be divided and fit into small pockets of time.

So here we go...

First, make the cinnamon chips:
Preheat oven to 325 degrees.  Place all ingredients in a small bowl.  Use a fork to mix ingredients; the combination will have a thick paste-like texture.  Place on a baking sheet lined with parchment paper.  Pat together into an even layer in a square (roughly 1/2-inch thick). 

Bake in preheated oven for 12 minutes.  Allow to cool completely on the baking sheet, placed on a cooling rack.  When cool, break into small chips (roughly size of normal chocolate chips).  You may end up with some small (sand-like) crumbs that did not bind with the butter and honey; they can be discarded.

And now the scones:
Combine flour, baking powder, baking soda, salt, and sugars in a large bowl.  Cut in butter until pieces are evenly distributed and the size of peas.  Add cinnamon chips; stir to distribute evenly throughout.  Add 1 cup buttermilk; stir gently just until combined.  Add up to 2 tablespoons additional buttermilk, as needed to incorporate all of the flour.  Place dough on lightly floured surface.  Knead gently to bring dough together.  Pat into a 7-inch square. 

Using a pastry cutter or sharp knife, cut in half in both directions to form four squares.  Cut each square diagonally in each direction; you will have sixteen small scones.  Cut straight down to avoid excess compacting of the dough. 

 

Separate dough triangles and place in a container for freezing.  Separate layers with a piece of parchment paper.  Alternatively, you may place dough triangles on a parchment-lined tray.  Freeze until solid, then remove from tray to a plastic freezer bag.  Freeze dough.

When ready to bake, preheat oven to 415 degrees.  If you have a baking stone, place it in the oven while it preheats.  Place frozen scones on preheated baking stone or baking sheet lined with parchment paper.  You may sprinkle the tops of the scones with raw sugar at this point.  Bake for 16 minutes, or until scones are golden brown.  Remove from oven and place scones on cooling rack.  Allow to cool a few minutes, then drizzle with icing if desired. 

Cinnamon Scones with Homemade Cinnamon Chips

Ingredients
Cinnamon Chips:
1 tablespoon butter, softened
2 tablespoons all-purpose flour
2 tablespoons whole wheat flour
2 tablespoons cinnamon
1/4 cup brown sugar
pinch of salt
2 teaspoons honey
Scones:
3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup white sugar
1 tablespoon brown sugar
1/2 cup unsalted butter, cold and cut into small pieces
1 cup plus up to two tablespoons buttermilk, divided
Extras:
cinnamon chips
icing or raw sugar (optional)

Cinnamon Chips:
Preheat oven to 325 degrees.  Place all ingredients in a small bowl.  Use a fork to mix ingredients; the combination will have a thick paste-like texture.  Place on a baking sheet lined with parchment paper.  Pat together into an even layer in a square (roughly 1/2-inch thick).  Bake in preheated oven for 12 minutes.  Allow to cool completely on the baking sheet, placed on a cooling rack.  When cool, break into small chips (roughly size of normal chocolate chips).

Scones:
Combine flour, baking powder, baking soda, salt, and sugars in a large bowl.  Cut in butter until pieces are evenly distributed and the size of peas.  Add cinnamon chips; stir to distribute evenly throughout.  Add 1 cup buttermilk; stir gently just until combined.  Add up to 2 tablespoons additional buttermilk, as needed to incorporate all of the flour.  Place dough on lightly floured surface.  Knead gently to bring dough together.  Pat into a 7-inch square.  Using a pastry cutter or sharp knife, cut in half in both directions to form four squares.  Cut each square diagonally in each direction; you will have sixteen small scones.  Cut straight down to avoid excess compacting of the dough. 

Separate dough triangles and place in a container for freezing.  Separate layers with a piece of parchment paper.  Alternatively, you may place dough triangles on a parchment-lined tray.  Freeze until solid, then remove from tray to a plastic freezer bag.  Freeze dough.

When ready to bake, preheat oven to 415 degrees.  If you have a baking stone, place it in the oven while it preheats.  Place frozen scones on preheated baking stone or baking sheet lined with parchment paper.  You may sprinkle the tops of the scones with raw sugar at this point.  Bake for 16 minutes, or until scones are golden brown.  Remove from oven and place scones on cooling rack.  Allow to cool a few minutes, then drizzle with icing if desired. 

Scones are best eaten hot out of the oven.  If you have leftovers, reheat until crisp and warm in an oven preheated to 350 degrees (check after about 8 minutes).

Apple Cinnamon Baked Oatmeal

Although we are one week away from Easter Sunday and the end of March, snowflakes are falling and it is still feeling like winter in Minnesota.  A bowl of oatmeal is a comforting start to any day - whether the grass is covered with fluffy white snow or (hopefuly soon) lush green grass.

This recipe for Cinnamon Apple Baked Oatmeal is healthy, can be assembled in just a few minutes, and requires minimal attention as it bakes.  When I find a 'formula' that works in creating a new recipe, I have a hard time leaving it alone...so look forward to variations to come.

 

Apple Cinnamon Baked Oatmeal

 



Ingredients
1-1/2 cups old fashioned oatmeal
1 teaspoon cinnamon
1/4 teaspoon salt
1 apple, peeled and shredded
1/4 cup maple syrup
2-1/2 cups milk (I use skim)
Additional maple syrup and milk for serving, optional
Dried apple rings for serving, optional

Spray a 9"x5" loaf pan (or similar-sized baking dish) with nonstick cooking spray.  Preheat oven to 300 degrees.

In a medium-sized bowl, combine oatmeal, cinnamon, salt, and shredded apple.  Pour into prepared pan.  Combine milk and maple syrup, pour over oatmeal mixture.

Cover pan with foil and place in preheated oven.  Bake for 25 minutes; remove from oven and stir.  Repeat the process; bake for an additional 25 minutes, then stir the oatmeal.  Return to oven, uncovered, and bake for approximately 10 minutes.  Baking the oatmeal creates a bit of a toasted crust (my favorite part!).  The length of the final baking period can be varied depending on your preference.  Baking for less time will result in a thinner oatmeal; the milk will continue to be absorbed into the oatmeal as it is baked longer.

When the oatmeal has reached the desired consistency, serve in individual bowls.  Additional milk and maple syrup may be drizzled on top if desired.  You may also top individual bowls of oatmeal with dried apple rings (I love Trader Joe's dried apple slices).

The oatmeal saves well in the refrigerator and may be reheated in a microwave.  The oatmeal will become thicker as it cools and sits in the refrigerator; you may thin it out with additional milk when reheating.

Happy Trails Mix

I recently had the pleasure of planning and preparing food for post-wedding gift opening brunches for a friend who had three daughters get married within a four-month period.  Each brunch had its own identity, with colors and invitations that complemented the wedding and food preferences from the bride.  Each brunch also had a few common elements; with input from the bride and mother-of-the bride, I created an assortment of sweet and savory, hot and cold, bite-sized foods to serve to roughly forty guests.  All three brunches ended with something that I consider essential to any party...party favors.

Today's post features the favor from the third brunch, held in October.  The wedding featured earthy "fall" colors; the brunch followed suit with rustic accents in kraft brown and burnt orange.  Guests left the gathering carrying their own bag of "Happy Trails Mix."

This favor was popular for a few reasons:

• Food is a hit!  The age range at family events typically spans multiple generations; food can be enjoyed across the board.
• Pre-preparation:  One person preparing and serving eight-plus varieties of food for forty people is quite an undertaking.  Choosing a favor that can be prepared well in advance is a smart way to reduce stress and time pressures in the period just before the event.

I have prepared many variations of trail mix for a number of people.  It can be easily tweaked based on preferences, the season (candy corn here, for fall), recipient preferences (allergies?  leave out the peanuts), and what is on sale when you shop!  So be creative with your selections!

Happy Trails Mix featured the following:

• Pretzel M&M's
• Milk Chocolate Chips
• Candy Corn
• Honey Roasted Peanuts
• Variety of Goldfish Crackers (chocolate chip, chocolate, honey, pretzel)
• Roasted Almonds
• Pretzel Nuggets

Six Words: Combine Love, Faith, Determination. Mix Well.

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The challenge:  A six word memoir.  Six words to capture a life's past, present, and foundation for the future.

After consideration and tweaking, six words that seemed to sum it up and have remained true through day-to-day life and milestones (including an engagement and wedding!).

Combine Love, Faith, Determination.  Mix Well.

Today, as an introduction to this blog, I focus on the beginning and the end.  More later on love, faith, and determination.  So Combine.  Mix Well.  The six word limit requires each word to carry more than one significance.  Again, I highlight just one today.  Baking. 

I thrive on routine.  When you find something good, why mess with it.  A perfect weekend includes significant kitchen time.  I am blessed with a husband who respects the routine and is completely supportive of my latest brainstorms and experiments.  He is a willing participant in 'testing' the output and providing honest feedback.  He is a baker himself, and also a chemist.   He also has a sweet tooth (or two.  or three.)  This allows for conversations about cooking methods, "what ifs", in addition to "but does it taste good?" 

I also have many people who are "on my list."  This is a good thing.  It means Kari will regularly surprise you with something sweet from the oven.  Because it's a holiday.  Or your birthday.  Or it's Monday.  Or the sun set on another Saturday with a batch of cookies, loaf of bread, blondies, and brownies on the counter.  This list includes many lovely people (word two...LOVE) - - family, friends, co-workers, the people who sit behind us in church every weekend (remember...I love routine), the sample lady at the grocery store.  Let me know if you want to be added. 

So the foundation...COMBINE good ingredients.  Often as directed on the page of a cookbook.  Just as often a brainstorm in my head.  MIX WELL and wait for the magic to happen...