plum + cinnamon scones
My love of scones is no secret. I mean, what’s not to love about buttery biscuits made especially for breakfast? The thing is, not all scones measure up to my standards—I might even say I’m a scone snob. Don’t try to give me one of those crumbly, dry scones. No way José. A scone should be buttery with a hint of sweetness; the texture should be slightly crisp on the outside while moist on the inside. Luckily I found a recipe a few years ago that makes a perfect scone each time. Since then I’ve gone on to create all sorts of variations—all of which are beyond tasty—but I think I might have found my favorite early fall (ok, late summer) variation, the plum and cinnamon scone.
Fresh plums are diced and gently folded into thick, cinnamon-laced dough. After parceling the dough into little bundles, you’re just a few minutes away from warm, buttery goodness. Go ahead, pick up some plums this weekend and make your morning a little tastier.
Plum + Cinnamon Scones
As I mentioned, I’ve used this base recipe (minus the cinnamon and plums) using a variety of fresh and dried fruits and it’s always turned out.
|2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury1 Tablespoon baking powder3 Tablespoons sugar1/2 teaspoon salt
1/2 teaspoon cinnamon
5 Tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream
2-3 plums, diced
|1. Adjust oven rack to middle position and heat oven to 425 degrees.2. Place flour, baking powder, sugar, salt, and cinnamon in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand
Use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
If using food processor:
Remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Transfer dough to large bowl.
4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds. Gently fold in the plums until fully incorporated into the dough.
5. Use a 1/3 cup measuring cup to scoop the dough onto a parchment-lined baking sheet. Dust the scones with a little cinnamon sugar and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.