plum + cinnamon scones

September 14th, 2012

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

cinnamon sugar

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.

Comments: 12 Total

  1. Nicole

    September 14, 2012 at 9:38 am

    These sound incredible! Now that the weather is cooling down, I’ll have to get back to baking scones. The plum and cinnamon combo, yes!

  2. Radhika

    September 14, 2012 at 9:43 am

    Do you think i could make these with peaches?
    Love the photos!

  3. kelly

    September 14, 2012 at 9:49 am

    Radhika,
    Yeah, I think you could totally try it with peaches. Cinnamon and peaches sounds sooo good!

  4. Stacy

    September 14, 2012 at 10:37 am

    I am with you completely. Few things are as delicious as a truly excellent scone! I’m a bit particular about my scones as well, though — and so I look forward to trying out your tried-and-true recipe!

  5. Katrina @ Warm Vanilla Sugar

    September 14, 2012 at 11:06 am

    Beautiful! Love this idea!

  6. Laura

    September 14, 2012 at 1:59 pm

    Love scones–and agree, scone snobbery is a must. When scones are done well, they are amazing, but when done poorly, well, they’re not like, say, chocolate chip cookies which are always yummy fresh out of the oven! This looks like a great version. Have you ever tried cream scones? OMG

  7. Radhika

    September 16, 2012 at 12:18 am

    Kelly, i made them with peaches, and they are fabulous! im so glad they turned out to be exactly as i had imagined them (have never eaten scones before!). will put up the blog post soon :-) .

  8. Samantha

    September 18, 2012 at 9:55 am

    I always used to have tea and scones on my birthday with a heaping dollop of clotted cream and jam… these look great, I don’t think I’ve had them with fruit baked in.
    So happy I found your blog! I’m really enjoying it.

  9. Gretchen

    September 19, 2012 at 6:37 am

    Oh, I wish I had read your post earlier! I had some plums that were going soft and needed something to do with them quick yesterday. I ended up cooking the plums down into “plumsauce” and used that in place of applesauce in a quick bread recipe. It is tasty, but scones sound so delicious!

  10. Alanna

    September 23, 2012 at 1:21 pm

    I’m equally passionate about scones, and the formula from America’s Test Kitchen is the best I’ve found, too. The cinnamon/plum combination sounds awesome, and they look perfectly light and crumbly. Yum!

  11. Column Warehouse

    September 24, 2012 at 7:34 am

    I love cinnamon scones. Adding plum sounds like a great combination.

  12. Kristy

    September 24, 2012 at 10:57 am

    Kelly, these scones are amazing! I have never had much luck with scones (or biscuits) — always end up accidentally overworking them into bricks. But it was my lucky day, because these came out wonderfully! I added a tiny pinch of both ground cloves and cardamom (as an homage to autumn flavors), and the scones were divine. The plum adds a great fruit flavor and moistness without being cloyingly sweet. This perfect recipe is going in my recipe box to use again and again. Thanks!

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