Wednesday, 30 April 2014

Adapting a Favourite Recipe - Glazed Cinnamon Scones

When I first began baking, I was very young and very cautious.  I would measure everything twice and follow the recipe meticulously.   That was decades ago - now I am more cavalier than cautious.  The more you bake the more you realise that there are just a few basic recipes and everything else is a variation on the theme.  Take these Glazed Cinnamon Scones for example.


With just a few adaptations any good scone recipe can be turned into a special breakfast treat.  I used Pat's Decadent and Delicious Scone Recipe for this batch of Glazed Cinnamon Scones.  It's easy, simply add one teaspoon of ground cinnamon to the usual dry ingredients and make the scones according to the recipe.


Before putting the scones in the oven to bake:

Combine 2 Tablespoons of soft brown sugar and 1 teaspoon of ground cinnamon.  Brush the tops of the scones with a little milk or cream and generously sprinkle over the cinnamon-sugar mixture. I even dipped the cut edges of the scones into the cinnamon-sugar mixture to get as much flavour as possible.

Bake the scones in the usual way but keep an eye on them to make sure the sugar mixture doesn't begin catch.  Once the scones are baked, set them to one side to cool for a few minutes while you prepare the glaze.


In a small bowl,  combine 1/2 cup icing sugar and 1 Tablespoon of milk or cream.  If you have any cinnamon-sugar left you can add that to the bowl, too.  It will just make the scones even more delicious.  Beat the glaze with a spoon until it is smooth, adding a drop more liquid if needed.  


Spoon the glaze over the scones and serve warm with a cup of tea in the afternoon or a mug of coffee for breakfast.  Just think how many different kinds of scones we can have if we use our imagination and are adaptable!  

CLICK HERE to get Pat's superb scone recipe.

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