Do you eat breakfast? You will now! Not only is it the most important meal of the day, there are so many delicious options! I have a meeting at 9:30AM tomorrow morning, so I thought…how about bringing in something breakfast-y?! I decided on scones! First I made the cinnamon scones. There is cinnamon in the pastry dough as well as a whole gooey cinnamony streusel layer in the middle. See? 
YUM! These taste heavenly, especially warm out of the oven.
Now, scones are actually pretty easy to make, especially considering their fancy facade. These cinnamon ones came together so quickly, and I had extra cream, so I figured…let’s make another kind of scones! Something different, something savory…
CHEESE! Of course. Why NOT cheese?
A simple, tasty savory scone.
Whether you want sweet or savory, these options give you both! Scones are super versitle too– you can make almost any kind of flavor/add-in. I’m thinking blueberry scones in the summer, and maybe chocolate chip scones just for fun soon!
For now, enjoy these cinnamon scones and cheese scones!
Cinnamon Scones!
Makes 18 medium-sized scones.
Ingredients:
2 3/4 cup flour
1/3 cup sugar
1 T baking powder
1 tsp salt
1 tsp cinnamon
1 stick (1/2 cup) butter, cold (keep it in the fridge until you’re ready to use it)
1/2 cup – 2/3 cup heavy cream
2 eggs, slightly beaten
1 tsp vanilla extract
5 T butter, melted
3/4 cup brown sugar, packed
2 T cinnamon
Directions:
1) Preheat the oven to 400 degrees F. Line jelly-roll pans with parchment paper. Set aside.
2) In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3) Remove the stick of butter from the fridge and cut it into small cubes. Then, add it to the flour mixture. Using a pastry blender or using two knives (in criss-cross fashion), cut the butter into the flour mixture until the the butter chunks are pea-sized or smaller.
4) In a different bowl, combine the cream (1/2 cup), 2 slightly beaten eggs, and vanilla. Add to the flour mixture and stir in just until combined and the mixture all holds together. I usually end up using my hands. You want to get the dough into one ball. If it’s too dry and not coming together, slowly add in a little more cream.
5) Once you have a ball, you’ll need a well-floured surface to roll it out on. My pie crust mat cracked, so I just used 2 big pieces of waxed paper and taped them own to the counter, creating my large work surface. Flour liberally. Make sure to flour your hands and the rolling pin too. Roll the dough out into about a 9 x 9 inch square. Mid-rollout, flip the dough once. When flipping, re-flour the surface underneath the dough.
6) In a small bowl, whisk together the melted 5 Tablespoons of butter, brown sugar, and 2 Tablespoons of cinnamon. Then spread the mixture over the middle third of the square of dough. Now fold the dough over the mixture, like a letter (fold in one side, and then the other). Now, roll the dough out more, so that it is a about 18 inches long.
7) Cut the dough. How you cut the dough depends on what size / shape scones you would like. I would recommend cutting into about 1 inch strips, making 18 strip-scones. Or, for triangles, cut into six 3 x 3 inch squares, and then cut them in half, again making 18 scones.
8) Place the scones onto the parchment-lined jelly-roll pan and bake in the preheated oven for about 15 minutes, or until golden brown. Using a metal spatula, remove the scones off of the baking sheet and onto a cool rack. Try one after about 5 minutes. It will be warm, slightly gooey, and comforting 🙂
If you’re not serving them right away, allow them to cool completely on the wire rack. Store them in the an airtight container until ready to serve / eat.
Cheese Scones!
Makes 24 medium-sized scones.
Ingredients:
3 cups flour
1 Tablespoon sugar
1 Tablespoon baking powder
2 tsp salt
1/2 tsp black pepper
1 1/2 cups shredded cheese (I used a “Mexican blend”)
1 stick (1/2 cup) cold butter (keep it in the fridge until you’re ready to use it)
1 cup heavy cream
Directions:
1) Preheat the oven to 400 degrees F. Line jelly-roll pans with parchment paper. Set aside.
2) In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper.
3) Remove the stick of butter from the fridge and cut it into small cubes. Then, add it to the flour mixture. Using a pastry blender or using two knives (in criss-cross fashion), cut the butter into the flour mixture until the the butter chunks are pea-sized or smaller.
4) Add in the cheese. Then add in the cream and stir in just until combined and the mixture all holds together. I usually end up using my hands. You want to get the dough into one ball. If it’s too dry and not coming together, slowly add in a little more cream.
5) Once you have a ball, you’ll need a well-floured surface to roll it out on. My pie crust mat cracked, so I just used 2 big pieces of waxed paper and taped them own to the counter, creating my large work surface. Flour liberally. Make sure to flour your hands and the rolling pin too.
6) Split the ball into three balls. Roll each one into a 8 inch circle. Cut until 8 triangles each, for a total of 24 scones.
7) Place the scones on the parchment-lined baking sheet and baking in the oven for about 15 minutes, or until lightly browned. Remove them from the pans on wire cooling racks. Try one warm!! 🙂
If you’re not serving them right away, allow them to cool completely. Then store them in an airtight container until you’re ready to serve.
Which do you want first– sweet or savory?!
Thanks… now all I want is a scone.