Its week 7 of KAF’s Bake the Bag featuring a Cinnamon Whole Wheat Scone recipe.
I am pretty picky about my scones. I really enjoy the fluffy ones with the texture like a buttermilk biscuit.
Usually what I see are the crumbly dry things that I can’t for the life of me understand how these things sell. I have tried it multiple times at various places and I did not like them. In my opinion, the only way the dry crumbly ones make sense is when you serve it like a shortcake with a berry mixture and whipped cream. With those, it sort of softens the texture making it good. I know people love their fair scones and whatever the heck they serve around here and definitely, to each their own. I’ll continue making it the way I enjoy it until I find another version I love more.
These scones are super cinnamony with both ground cinnamon and cinnamon chips/bits so you gotta love cinnamon, sorry Alex. (my friend who is not a fan of the cinnamon). The scones are fluffy and tender almost like a cream scone.
It really is hard to tell that it is made with wheat flour. Had one right out of the oven and it was delish.
I divided the dough in half. One portion I baked up right away and the second one I rolled out into a circle/disk, sliced it into 6 and froze it to bake later. I found I preferred a frozen scone better for no good reason. I did not notice a difference and they tasted the same. I love the convenience of taking it out of the freezer on demand to bake up when I needed something for tea time.
I am happy to add this to my recipe box of favorites.
- 2 cups King Arthur White Whole Wheat Flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 tablespoons) cold unsalted butter
- 1/2 cup cinnamon sweet bits, cinnamon chips, or the chips of your choice
- 1 large egg
- 1/2 cup milk
- milk, for brushing scones
- coarse white sparkling sugar, for topping
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silpat.
- Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a medium-sized bowl.
- Cut the butter into pats, and work it into the dry ingredients until the mixture is unevenly crumbly. Add the cinnamon bits, stirring to distribute them.
- Whisk together the egg and milk, and add to the dry ingredients in the bowl. Stir into a dough.
- Transfer the dough to a lightly floured work surface, and divide it in half. Shape each half into a disc that’s about 4 3/4″ wide and a scant 1″ tall.
- Place the discs on the prepared baking sheet. Brush them with milk, and sprinkle heavily with coarse sparkling sugar.
- Cut each disc into six wedges. Pull the wedges apart so there’s about 3/4″ between them; they’ll expand as they bake.
- Bake the scones for 20 to 25 minutes.
- Remove the scones from the oven, and cool them on a rack.
- Store leftover scones, well wrapped, at room temperature for several days; freeze for longer storage.
You can check out the original recipe here: Cinnamon Whole Wheat Scone