Sticky Cinnamon Scones


sticky cinnamon scones

2 Sticky Cinnamon Scones6 Sticky Cinnamon Scones3 Sticky Cinnamon Scones

Usually, Nick does all of the baking. He’s really good at it and enjoys doing it. But there are days where I crave something sweet and Nick isn’t around to bake me something magical. On those days I get out my rolling-pin and try my hand on a recipe. This time I tried making Sticky Cinnamon Scones. The recipe I used didn’t have any measures for the filling, so this is roughly what I used. If it doesn’t work out the first time, experiment a little. Once you get it right, it’s really good.

Sticky Cinnamon Scones

Dough

350 grams of self-raising flour
100 grams of cold butter
150 ml of buttermilk
a bit of salt
1 egg, beaten

Filling

80 grams of melted butter
4 table spoons of brown sugar
½ teaspoon of cinnamon
a hand of raisins
a hand of any kind of nuts you have lying around. chopped roughly. I used walnuts and almonds.

Preparation

Heat your oven to 180°C.

Melt the butter for the filling, and mix it with the sugar and cinnamon. Set aside

In a big bowl, mix the flour with the butter and salt until it looks like coarse sand. Now add the buttermilk bit by bit until you get a supple dough.

Roll the dough into a ball and flour your surface. Roll out the dough until it’s about half a centimeter thick, while trying to keep it square. The thinner your dough is, the better.

Brush the melted butter/sugar on the dough. Cover the dough with the nuts and raisins.

Now roll up your dough so that it resembles some sort of sausage.

Grease up a baking dish. Cut the dough sausage in six equal parts and snuggle them together on their sides in the baking tin. Brush with some beaten egg and bake your scones for about 25 minutes or until they are golden brown.

Serve the scones with cold butter, whipped cream or unsweetened crème fraîche. They are also very yummy when you eat them piping hot straight out of the oven (totally burned my mouth on one).