Wednesday, July 23, 2014
Cinnamon Butter Scones
1/4 cup brown sugar + 2 T
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 T butter, cold
1/2 cup sour cream
1/2 cup powdered sugar
2 T milk
1/2 tsp vanilla extract
Set oven to 400. Line a baking sheet with parchment paper.
Combine flour, 1/4 cup brown sugar, baking powder, baking soda and salt.
In a cup, combine egg and sour cream.
Remove 1 1/2 T butter and set aside. Take remaining 6.5 T butter and cut into powder mixture. Once the mixture looks like wet sand, stir in sour cream and egg mixture until batter forms a dough.
Press into a flat disk, using additional flour if needed on counter. Cut out shapes (either hearts, circles, or squares) Place half of the shapes on a parchment lined baking sheet. Reserve the remaining shapes.
Melt the 1.5 T butter and then combine with remaining 2 T brown sugar. Spoon a bit of sugar mixture into the center of each shape that is on the baking sheet.
Top the shapes with a shape that is reserved. Press to seal edges.
Place in oven and bake 15 minutes until the scones are golden brown,
Mix milk, powdered sugar and vanilla until a thick icing forms.
Drizzle on browned scones and serve.