Scones with cinnamon, courtesy of Kahve Café

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Published on Thursday, 09 August 2012 20:00

Written by Karen Gaspers

Thanks to Kahve Café and Catering in Edgewater for this delicious recipe.

This is a basic recipe to which you can add fruit (Chef Joe adds two cups) or, for cinnamon scones, Kahve Café creates cinnamon chips—directions follow for the basic recipe.

To make scones it is important that EVERYTHING REMAIN COLD throughout the process. Freeze the butter; keep the flour in the freezer. Don't touch the dough if you can avoid it. Chef Joe uses a mixer because hands warm it up. It's those chunks of butter in the mix that melt and make it both light and buttery at the same time.

Ingredients

7.5 cups of all-purpose flour

1.5 cups of sugar

12.5 tsp baking powder

1.5 tsp salt

1 lb butter

2.5 eggs

2.5 cups milk

Preheat oven to 400 degrees. Mix together dry ingredients first. Mix together the wet ingredients, and add to the dry, being careful to keep the small little chunks of butter intact. Fold in add-ins such as cinnamon chips or fruit. Roll on floured surface, form into circles or triangles approximately ¾-inch thick and bake 15 to 20 minutes, until golden brown.

Cinnamon chips

It's fun to experiment and try different things. To make the cinnamon chips for cinnamon scones you'll need:

2 tbsp. shortening

2 tbsp. light corn syrup

2/3 cup sugar

3 tbsp. cinnamon

Mix together all ingredients and spread out out on a lightly greased baking sheet. Bake for 10 minutes in a 275-degree oven. Mixture will continue to spread as it heats and liquifies. Allow to cool. Break up into chips, and add with dry ingredients in scone dough recipe above.

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