A few months ago, I found a recipe online for chocolate biscuits with brown sugar cinnamon butter. It was a day when I was craving a homemade bakery type breakfast treat. One of my sons just loved them and has been begging me to keep making them. I didn't want to keep having chocolately breakfasts, so I pulled out my trusty Cook's Illustrated Cookbook to find a recipe for plain scones that I could top with this butter. The recipe is simple, tasty, and quick to prepare. The scones come out light and cakey on the inside and have a slight crisp shell, reminiscent of a thin shortbread cookie.
I recently made some homemade raspberry jam and strawberry too- they go perfectly on top of these scones for an easy on the go breakfast! One day, I actually timed myself making them, from getting the ingredients out, to putting them in the oven- it was less than ten minutes!
Simple Cream Scones:
2 cups all purpose flour
3 TBSP sugar
1 TBSP baking powder
1/2 tsp salt
5 TBSP unsalted butter
1 cup heavy cream
1) In bowl of food processor**, pulse the flour, sugar, baking powder, and salt. Cut the butter into 5 pieces, add them into the flour mixture, pulse until it has been incorporated and the mixture resembles coarse sand.
2) Add cream and pulse until the mixture just forms a ball. Remove dough from food processor, using hands, form into a ball. Place dough ball on lightly floured counter top, roll or pat into a 9" circle. Cut into 8 wedges.
3) Place the scone wedges on a baking sheet, lined with parchment paper, and bake 12-15 minutes (until tops are golden brown).
**If you don't have a food processor, you can do it in the kitchen aid with the paddle, or by hand and use a pastry blender or fork to cut the butter in.
Brown Sugar Cinnamon Butter:
1/4 cup (1/2 stick) butter, softened
1 1/2 TBSP brown sugar
1/4 tsp cinnamon
1) When butter is soft enough to mash with a spoon, mix in brown sugar and cinnamon until well combined. Serve immediately with hot scones or biscuits. If serving later or to store, spread the butter in a line across a piece of plastic wrap, roll up and form into a log. Freeze, then cut into small circular pats of butter.