Cinnamon is a mutual love of myself and my boyfriend.
Which caused him to send a “breakthrough!” text at approximately 10:48 PM one Saturday night.
With cinnamon bun (vanilla) icing!
And cinnamon sugar.
Cinnamon Pecan Scones with Vanilla Icing
Makes: about 12 scones
Adapted from my previous scone recipes
1 1/2 cups whole wheat pastry flour
2 tablespoons honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
1/4 cup raw turbinado sugar
1 3/4 teaspoons cinnamon, divided
1/2 cup plain Greek yogurt
1/2 cup (a handful) of chopped pecans
1.5 cups powdered sugar
2 teaspoons milk
1 teaspoon vanilla extract
Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, 1/2 teaspoon cinnamon and salt. Set aside.
Combine 1 teaspoon + 1/4 teaspoon of cinnamon and the turbinado sugar. Measure 2 tablespoons of the cinnamon/sugar mixture and add to the flour mixture. Save the remaining cinmamon sugar for topping the scones just before baking.
Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey, plain yogurt, and pecans and fold in until the flour is moistened–don’t overmix. It’s okay if you still see a little yogurt here and there.
Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into 12 scone triangles. Place on the prepared baking sheet and mold into little rustic scone shapes. Lightly brush the tops of the scones with [soy]milk or buttermilk, and sprinkle with cinnamon sugar.
Bake for 13 to 17 minutes, depending on how big you made the scones, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving. Then place on a cooling rack with a paper towel or aluminum foil underneath to catch the drips of delicious melt-in-your-mouth vanilla icing.
While they bake, mix the powdered sugar, milk, and vanilla extract until desired consistency (thick but viscous). Drizzle onto scones and top with more cinnamon sugar. The icing will melt into the still-warm scones.
These were so fantastically awesome. A “triple-whammy” of flavor — cinnamon in the scone itself, cinnamon in the cinnamon sugar topping before baking, and then a final sprinkle on top of the frosting just before EATING!
We were not sure how much cinnamon to use, but I think that what we did was the perfect amount. The scone itself still had a perfect consistency–still moister than the average scone. The pecans gave it an extra oomph–I think all scones need a little extra texture in them whether it’s dried fruit, fresh fruit, nuts, etc., and cinnamon + pecans are a natural pairing.
But the vanilla icing just pushed these over the top.
I think so.