Brunch is by far my favorite meal. I love breakfast. I love lunch. So, of course, I’d love the combination. The foods typically served at brunch are awesome as well. Eggs, pancakes, waffles…what’s not to love. Another breakfast pastry that is typical brunch fare are scones. Admission, I’ve never had or made scones before. But, I figure, they’re flaky and flavorful, so why not try them out. They didn’t disappoint. The texture was fluffy and flaky, but crispy on the outside. Flavor was delicious with the vanilla maple glaze. It was so good and so worth the minimal effort.
Preheat your oven to 450°F. Combine the dry ingredients into the bowl of a food processor.
Grate the cold unsalted butter into large chunks. Place the butter in the freezer on a plate for about five minutes.
Place the frozen butter into the food processor and pulse about 10 times. The mixture will appear very lumpy and the flour will still be very visible.
Pour this mixture into a bowl.
Zest in one lemon and pour in the cold buttermilk. Dab the berries dry and dump them in.
Gently begin to fold the dough until it becomes just moistened. Pour it out onto a lightly floured surface.
Begin to gently pat the dough into a circle. Use a bench scraper to cut in half twice to give you four wedges or triangles. Use the bench scraper to move the wedges onto a lightly greased baking sheet covered with parchment or a silicone mat.
Place all the wedges onto the baking sheet about 1″ or more apart. Combine the cinnamon and milk in a small bowl. Brush on the cinnamon mixture onto the top of each wedge.
Place the pan in the oven and immediately turn the temperature down to 400°F and bake for 15-20 minutes or until lightly golden brown.
Once out of the oven, move each scone to a wire rack. You can either dust them with confectioners sugar at that point or work on the glaze.
For my glaze, use a hand or stand mixer to combine the butter and cream cheese. Beat until fluffy for about 3-4 minutes. Add in the vanilla, salt, maple syrup, confectioners sugar and cinnamon-milk. Mix until combined. If too thick, add more milk. If too thin, add more sugar. Taste and adjust until it’s as sweet as you’d like. You can also use your favorite glaze ontop if you’d like.
Drizzle the scone with a spoon or with a pastry bag. Enjoy while warm!
Move to a warm plate and enjoy!
See how I do it:
- 1 1/2 cups all-purpose flour
- 2 tablespoons + 2 teaspoons granulated sugar
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/8 teaspoon salt
- zest from one lemon
- 6 tablespoons, frozen, grated unsalted butter
- 1/2 cup buttermilk
- 1/8 cup berries
- 2 tablespoons milk
- 1/2 teaspoon cinnamon
- 2 tablespoons cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon vanilla
- 1 teaspoon maple syrup
- 1/8 cup confectioners sugar (may need more to thicken)
- 1/8 cup cinnamon milk mixture (may need more to loosen)
Preheat the oven to 450°F.
Combine the dry ingredients and the grated frozen butter in the food processor. Pulse about ten times.
Pour out into a bowl. Zest in one lemon.
Pour in cold buttermilk.
Dab the berries dry with a paper towel before adding them to the dough mixture.
Gently fold in everything until just moistened.
Pour out the dough onto a lightly floured surface.
Gently pat into a circle and cut into two halves so you get four wedges.
Use a bench scraper to move the wedges to a lightly greased baking sheet.
Combine the milk and cinnamon.
Use a pastry brush to brush on the cinnamon milk mixture ontop of the scones.
Place the pan in the oven and turn it down to 400°F. Bake at 400°F for 15-20 minutes or until lightly golden brown.
Remove to a wire rack and glaze or dust with confectioners sugar.
For the glaze, just combine all the ingredients with a hand or stand mixer until it's a runny glaze consistency. Add more confectioners sugar or milk depending on taste or consistency.
Enjoy while warm!
Best when warm, the day they're baked. Store in a wrapped plastic container in the fridge or freeze. Re-heat in a microwave or oven.