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Ridiculously Delicious Cinnamon Caramel Scones- Einkorn or Gluten Free

Ridiculously Delicious Cinnamon Caramel Scones- Einkorn or Gluten Free

I was at Whole Foods a few months ago, shopping with my daughter. As we passed by the bakery, she stopped in front of the pastry case and said, “Hey mom, you should copy some recipe ideas from them. Those cinnamon scones look good, can you make them for me when we get home?”  Those cinnamon scones she was referring to were made with cinnamon baking chips, which I would never find in Italy, but I knew I could come up with something better.

This is one of the recipes that turned out perfect on the first try. My family raved, then I forgot about them until a few weeks ago when my daughter had two friends sleeping over. I made them for breakfast and again, my family kept telling me they loved them. So, I sent the recipe over to our test kitchen and our employees raved. On the day they baked the first batch, I started to receive emails like “scones are ridiculously good”, “those scones are probably the most delicious I have ever had”. There is something about the layer of cinnamon caramel baked inside the scones, a little crispy at the edges and softer in the center, that everyone loves. And, both our all purpose einkorn flour and gluten free pastry flour make excellent scones. So, if you have the ingredients on hand, make them!

Einkorn Cinnamon Scones

Makes 8 scones

Ingredients

For the dough:

  • 3 cups (360 g) jovial All-Purpose Einkorn Flour
  • ¼ cup (50 g) granulated sugar, plus 1 tablespoon for dusting
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 8 tablespoons (113 g) cold unsalted butter, cut in ¼ -inch cubes
  • ¾ cup (210 g) cold heavy cream, plus 1 tablespoon for brushing

For the filling:

  • ¼ cup (56 g) unsalted butter
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon water
  • ¼ teaspoon fine sea salt
  • 1 tablespoon ground cinnamon

For the glaze (optional):

  • ¾ cup (90 g) powdered sugar
  • 2 tablespoons cream

Instructions

  1. Make the dough: In a large bowl, mix together the flour, sugar, baking powder, and salt. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal but still has some large chunks of butter throughout. 
  2. Pour in the cream and squeeze the dough between your hands until the dough barely holds together. It will seem dry, but do not add more cream.  
  3. Gather the dough and divide, then shape the two pieces into discs and wrap in plastic wrap. Refrigerate for 20 minutes.
  4. Preheat the oven to 375°F
  5. Make the filling: Melt the butter in a medium skillet over low heat. Increase the heat to medium-low, whisk in the sugar, water, and salt. Once the mixture begins to bubble, reduce the heat to low and simmer for 3 minutes, whisking frequently, until the mixture has thickened. Remove from the heat and whisk in the cinnamon. Set aside to cool.
  6. Place the first piece of dough between two pieces of parchment paper, dusting the paper and the top of the dough lightly with flour. Using a rolling pin, roll out the dough to an 8-inch circle. Repeat with the second piece of dough.
  7. Spread the cinnamon filling on the first piece of dough, leaving a ¼-inch border, then place the second piece on top. Gently seal the edge of the circle.
  8. Cut the circle into 8 wedges. Brush the tops with the remaining 1 tablespoon of cream and dust with 1 tablespoon of sugar. If you plan to glaze the scones, omit the dusting of sugar.
  9. Lift the scones up by the edges of the parchment paper and place on a baking sheet.
  10. Bake for 28 minutes until golden brown.
  11. Let the scones cool on the baking sheet for 15 minutes. With a sharp knife, cut between the wedges.  Transfer the scones to a serving dish and serve warm or let cool completely before glazing.
  12. Make the glaze: Whisk together the powdered sugar and cream. Drizzle the scones with glaze and serve.
  13. Store in an air-tight container at room temperature for up to 2 days.

Recipe Notes:

When I make these at home, I roll the dough into a rectangle and do not seal the edges. We like to have many, smaller scones on hand. I cut the dough into smaller pieces and place the scones on the baking sheet. When they bake, the filling drips out a little and the tops do not stay on perfectly and some crack. For the perfect scone, the technique used in the recipe instructions should be used, but you can also make them smaller if you prefer. I also do not use the glaze. The scones are sweet enough, but the glaze was used in the photograph so we have also listed that option in the recipe.

Gluten Free Cinnamon Scones

Makes 8 scones

Ingredients

For the dough:

For the filling:

  • ¼ cup (56 g) unsalted butter
  • 1 tablespoon water
  • ¼ teaspoon fine sea salt
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon ground cinnamon

For the glaze (optional):

  • ¾ cup (90 g) powdered sugar
  • 2 tablespoons cream

Instructions

  1. Make the dough: In a large bowl, mix together the flour, sugar, baking powder, and salt. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal but still has some large chunks of butter throughout. 
  2. In a medium bowl, whisk together the eggs and cream. Pour in the cream mixture and squeeze the dough between your hands until it just begins to come together. 
  3. Gather the dough and divide, then shape the two pieces into discs and wrap in plastic wrap. Refrigerate for 20 minutes.
  4. Preheat the oven to 425°F
  5. Make the filling: Melt the butter in a medium skillet over low heat. Increase the heat to medium-low, whisk in the sugar, water, and salt. Once the mixture begins to bubble, reduce the heat to low and simmer for 3 minutes, whisking frequently, until the mixture has thickened. Remove from the heat and whisk in the cinnamon. Set aside to cool.
  6. Place the first piece of dough between two pieces of parchment paper, dusting the paper and the top of the dough lightly with flour. Using a rolling pin, roll out the dough to an 8-inch circle. Repeat with the second piece of dough.
  7. Spread the cinnamon filling on the first piece of dough, leaving a ¼-inch border, then place the second piece on top. Gently seal the edge of the circle.
  8. Cut the circle into 8 wedges. Brush the tops with the remaining 1 tablespoon of cream and dust with 1 tablespoon of sugar. If you plan to glaze the scones, omit the dusting of sugar.
  9. Lift the scones up by the edges of the parchment paper and place on a baking sheet.
  10. Bake for 20 minutes until golden brown.
  11. Let the scones cool on the baking sheet for 15 minutes. With a sharp knife, cut between the wedges.  Transfer the scones to a serving dish and serve warm or let cool completely before glazing.
  12. Make the glaze: Whisk together the powdered sugar and cream. Drizzle the scones with glaze and serve.
  13. Store in an air-tight container at room temperature for up to 2 days.

Recipe Notes:

When I make these at home, I roll the dough into a rectangle and do not seal the edges. We like to have many, smaller scones on hand. I cut the dough into smaller pieces and place the scones on the baking sheet. When they bake, the filling drips out a little and the tops do not stay on perfectly and some crack. For the perfect scone, the technique used in the recipe instructions should be used, but you can also make them smaller if you prefer. I also do not use the glaze. The scones are sweet enough, but the glaze was used in the photograph so we have also listed that option in the recipe.

4 Responses to Ridiculously Delicious Cinnamon Caramel Scones- Einkorn or Gluten Free

  1. Fay victoria says:

    I’m interested in u products can u please let me know if u flour is multigrain and if u have a book to make gluten free breadband if u do the website to purchase it. Thank u

  2. Claire says:

    This morning I spontaneously made these directly after reading your blog and you are correct: they are ridiculously delicious. I love recipes like these, that employ ingredients typically always on hand for those moments when you suddenly and urgently find yourself needing something buttery and comforting. Thank you, again and as always, for your recipes!

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