Cinnamon Crunch Scones
Yield = 8 Scones
2 cups 284 grams Unbleached All Purpose Flour
1 tbsp. 14 grams Baking Powder
3 tbsp. 43 grams Dark Brown Sugar
1/2 tsp. 2 grams Salt
1¼ tsp. 2 grams Ground Cinnamon
5 Tbsp. 71 grams Unsalted Butter - Frozen
1 Cup + 2 Tbsp. 198 grams Cinnamon Chips
2 tsp. 9 grams Vanilla Extract
1 cup 227 grams Heavy Cream (whipping cream)
You also will want to apply about 1 tablespoon of melted butter to the tops of the scones and then a dust them with a mixture of cinnamon and sugar before baking . The more cinnamon & sugar you apply the more crunch you well get.
1. Preheat oven to 425 degrees Fahrenheit with oven rack in the middle of the oven.
2. Mix flour, baking powder, dark brown sugar, salt, and ground cinnamon into a chilled bowl. Using a pastry blender quickly cut in the frozen butter until mixture resembles coarse meal.
3. Add the cinnamon chips to the bowl and stir with a spoon or rubber spatula to disperse the chips.
4. Add in the heavy cream and vanilla extract to the bowl and using a rubber spatula, mix until liquids are incorporated and the dough forms a ball.
5. Transfer the dough and any loose pieces to a silicone mat and using your hands and a bowl scraper form a round disk that is about 6 inches in diameter.
6. Using the bowl scraper cut the disk into 8 equal size wedges (slice the disk the way you would cut a pie).
7. Transfer the wedges to a parchment paper lined cookie sheet. Brush on a light coating of melted butter to the tops of the scones and dust with a mixture of cinnamon and sugar. Bake for 15 to 18 minutes. The tops should be at least a golden brown, and internal temperature should be about 200 degrees.
8. Cool the scones on a wire rack for about 10 minutes before serving.