So yes, I fell off the blogging bandwagon.
One week I was churning out recipes like Macdonald’s burgers, and the next, I just disappeared.
I wish I could tell you that I was off in Morocco, living with a Bedouin tribe and riding camels all day, but that would be a lie. Instead I became a history/drama teacher to a group of 13/14-year-old girls. For reals.
So to make amends, I come bearing baked goods.
For the record, I hate working with yeast – every time I do, something goes horribly wrong and I end up with bread so rock hard it could be entered in the shotput category at the olympics – the good news here – is that there is no yeast in these ‘buns’ because – wait for it…they’re scones!!! Genius, hey?
The texture of these scones are all a scone should be – light, crumbly, moist. Delicious warm from the oven with lashings of butter and your favourite jam. Make them for a loved one, hell, make them for yourself. Have some scone lovin’. I dare you.
Cinnamon Bun Scones
Makes about 10
Adapted from Joy the Baker
3 cups flour
2 tbsp sugar
3 tsp baking powder
1 tsp bicarbonate of soda
3/4 tsp salt
185g cold butter, cut into cubes
1 xl free-range egg, beaten
3/4 cup buttermilk, chilled (not as in relaxed, but cold)
1 tsp good quality vanilla extract
For the Filling
1/4 cup sugar
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg (optional)
pinch of salt
2 tbsp butter melted, and a little extra for brushing the buns before baking.
Preheat the oven to 200C. Grease a square baking pan. In a small bowl mix the sugars, cinnamon and salt for the filling. Have your melted butter ready too, in a separate little bowl or jug.
In a mixing bowl, whisk together the sugar, flour, baking powder, bicarbonate of soda and salt to remove any lumps (I hate sieving and find this much easier). Add the cubed, cold butter and rub it in with your finger tips until the mixture resembles breadcrumbs. In another bowl, whisk together the egg, buttermilk and vanilla extract. Add the liquid ingredients to the flour mixture – I like to cut it in with a knife and then use my hands to knead it into a dough. Do not knead too much – or your scones will be tough – you just want to bring the ingredients together in a gentle lovin’ way.
Turn the dough out onto a floured surface and roll it out into a rectangle – you don’t want it rolled out flat – these are scones remember – so the dough thickness should be a little less than 2cm high. Brush the dough with melted butter and then sprinkle over the cinnamon sugar mixture – it may seem like a lot – but use it all. Then roll up your dough – you want a cylinder shape. Using a sharp, floured knife, cut rolls about 2 cm wide and lay them flat and close together in your baking pan. They should look like palmiers with the cinnamon sugar swirling through. Brush the tops with melted butter and bake for 13-15 minutes depending on your oven. Keep an eye on them, you do not want these babies to burn.
These are best served the day they are made and can be reheated in the microwave.