I’ve posted this recipe before but here it is one last time, with a cinnamon twist. I couldn’t resist the Cinnamon M&M’s as they called to me from the clearance aisle. Surely they would be good in a scone right? Well, as the picture above shows, they weren’t really made for baking, so it wasn’t pretty. However, they were delicious thanks in part to the spectacular cinnamon glaze I threw together.
Erin’s Go-To Scone Recipe
- 3 cups of flour
- 1/2 cup of sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- dash of salt
- 6 Tbsp of unsalted butter
- 1 1/4 cup of vanilla yogurt (or plain, depending on what’s in the fridge)
- 1/2 to 3/4 cup of a sweet accent (cranberries, white chips, chocolate chips, raisins, Cinnamon M&M’s)
Preheat the over to 400 degrees and spray a large cookie sheet. Mix the first five ingredients; cut in the butter; and mix in the yogurt. The mixture might be crumbly right now but wait until you add the sweet bits before you add any more liquid, be it more yogurt or milk.
Once everything is combined, just plop the dough onto the counter and shape into either a circle, for wedges, or a rectangle, for squares. Place on cookie sheet about 2-3 inches apart and bake for 18-22 minutes. Remove from pan and cool on a cookie rack. Be careful not to over bake. They’re best when they’re moist and flake apart like the glammed up biscuits they are.
Cinnamon Vanilla Glaze
- 1 cup of powdered sugar (measured in a liquid measuring cup)
- 1 tsp of cinnamon
- 1 tsp of vanilla paste
- heavy whipping cream
I’m sure you can probably figure out the directions on your own. Just throw it all in the measuring cup and then add the cream a little splash at a time until you get the consistency you desire. I wanted ours thick so it would stay on the scones and not be too messy after it dried.