Friday, August 16, 2013

Cinnamon Sugar Scones for One (Kind Of)

So, this one isn't exactly a single serving recipe either.  I scaled the original recipe down to make three small scones.  So, technically, you'll have to eat these for breakfast for a few days... oh darn!
Honestly, I was amazed at how delicious these scones were.  They were so light and flaky.  Wow!  I could have eaten all three in one sitting, but I managed, with some difficulty, to make them last two days.  They were amazing, and the glaze on top was the perfect finish.  I will definitely be making these again... soon!
Cinnamon Sugar Scones
Adapted from: Money Saving Mom
Scaled down to make 3 small scones (see original website for full yield version)

1/2 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon cinnamon
2 tablespoons cold butter
1 teaspoon yogurt (I used fat free vanilla, but plain would work too.)
scant 1 tablespoon honey
scant 1/8 cup milk (if in doubt, start with too little; you can always add more if it's not enough)

  1. Preheat oven to 400 degrees.
  2. Combine dry ingredients in a medium sized bowl.
  3. Cut in butter using a pastry blender or a fork until crumbly.
  4. Combine the wet ingredients in a small bowl and then add them to the dry ingredients.  Use your hands to mix the dough until it forms a ball.
  5. Divide the dough into three sections and pat out until they are about 1/2 inch thick, and place on a lightly greased cookie sheet.
  6. Brush the tops with a very thin layer of milk.  Combine 1/2 tablespoon sugar and 1/8 teaspoon cinnamon and sprinkle over scones.
  7. Bake at 400 degrees for 10-12 minutes.
  8. While the scones are baking, stir together the following ingredients to make the glaze: 1/4 cup powdered sugar, scant 1 teaspoon milk, 1/8 teaspoon vanilla. 
  9. While the scones are still warm, drizzle the glaze over the top.  (When I make these again, I probably won't use the entire batch of glaze just so it isn't overpowering.)
  10. Eat while warm!  Refrigerate any leftovers, and reheat in the microwave before eating.
Once again, I cannot express how incredibly delicious these were.  Wow!  I can't wait to make them again!

Also, here is my tart from Thursday that I didn't get a chance to post:  Chocolate Covered Strawberry Cheesecake Tart!

The photo isn't great.  But this time, I finely chopped some of my sugared strawberries and stirred them into the cheesecake pudding.  Then I drizzled some melted chocolate chips on top!  It was sooooo good!  Also, I can't wait to make a s'mores version with chocolate pudding and toasted marshmellows on top!

Have a yummy weekend!

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