hot and fresh

hot and fresh, right out of the oven, glazed, and eaten warm with the accompaniment of coffee. there a few things better to experience in a kitchen than this. in the Sauder household we are a big fan of sleeping in, brunches, and dad's famous omelettes. this past saturday we did just that. it was a full house as my brother and his family were visiting. a few of us, those considered the 'early risers' at 9am, were chatting over coffee waiting for the rest of the family to wake up. we needed a little pre-brunch appetizer, so i decided to make some scones. i had just made them earlier in the week for an event and i was wanting to make them again to eat them fresh. turns out the proverb is right, the early bird does get the the worm. or in this case cinnamon scones hot and fresh, right out of the oven, glazed, and eaten warm with the accompaniment of coffee.

stay tuned for next weeks post on my dad's famous omelettes 

Cinnamon Sugar Scones
Adapted from:  12 Tomatoes 

Ingredients:
2 cups all-purpose flour
1/2 cup unsalted butter, frozen and grated
2/3 cup heavy cream or buttermilk
1/3 cup sugar, plus additional for sprinkling on top
2 eggs, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon cinnamon, plus additional for sprinkling on top
Glaze:
1/2 cup powdered sugar
3 tablespoons milk
1/8 teaspoon cinnamon

Directions:
1. Preheat oven to 400.
2. Whisk together flour, sugar, baking powder, 1 teaspoon cinnamon, and salt.  
3. Add grated butter to the flour mixture and use a pastry cutter or two forks ton incorporate. 
4. In a small bowl whisk together 1 egg, heavy cream, and vanilla extract.
5. Pour wet ingredients into the flour mixture. Mix until a rough dough comes together, then gently kneed into a 8-inch circle.
6. Transfer to a parchment lined baking sheet. Cut dough (like a pie) into 12 pieces.
7. Brush dough with remaining egg and generously sprinkle with cinammon sugar.
9. Bake for 20-25 minutes or until lightly golden and cooked through.
10. Remove from oven and let cool 10 minutes before serving. Re-cut scones. Mix glaze together and drizzle across the top.