I’m beginning to see signs of fall.
Even though my refrigerator is brimming with sweet corn and tomatoes, the chill in the morning air is beginning to hint at what is around the corner and frankly, I couldn’t be more excited.
I love fall.
The second I get a whiff of fall, I started craving things like apples, pumpkins, and cinnamon. Lots and lots of cinnamon.
Unfortunately, everything I like cinnamon in is fattening and really things I shouldn’t be eating. I console myself by saying that these scones are made with a little whole wheat flour, not as much butter, and they don’t take near the amount of time as regular cinnamon rolls do!
Can’t forget the icing!Print
- 3/4 cups unbleached all purpose flour
- 3/4 cups whole wheat pastry flour
- 2 tablespoons natural sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1 egg yolk
- 1/4 cup +2 Tablespoons buttermilk
- 2 tablespoons butter, melted
- 1 tablespoon natural sugar (plus extra for topping)
- 1/2 tablespoon cinnamon
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1–2 tablespoons milk
- Pre-heat oven to 425˚ and cover a sheet tray in parchment paper (or, buy a reusable silpat mat!).
- In a large bowl, sift together all the dry ingredients. Cut in butter (using pastry blender, two knives, or my favorite-your hands) until butter is in little pea size pieces. In a smaller bowl, whisk together egg yolk and butter milk and then stir into dry ingredients until dough pulls together.
- Scoop out onto a flour surface and carefully pat dough into a rough 10×6 rectangle. Combine the melted butter, sugar, and cinnamon together then brush about half onto rectangle. Starting with the end closest to you, roll the dough (like you would a cinnamon roll.)
- Once you have a round log, carefully shape into a rectangle log that stands about 1 1/2″ high and that has a width of about 3″. Cut log in half and divide each half into three triangles. Place on the baking tray, brush with remaining butter mixture and sprinkle with extra sugar.
- Bake for 12-15 minutes or until the scone has a harder outer shell and has browned.
- To make icing, combine powdered sugar, vanilla, and 1 tablespoon of milk in a bowl. Add more milk or powdered sugar to reach a thick yet pourable consistency.