Yeast-raised cinnamon scones
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Yeasty scones: it may sound weird, but somehow it works. The tang of the fermenting yeast with the sweet cinnamon makes for a unique and decidedly grown-up breakfast pastry.
Ingredients
  • Sponge:
  • ½ c. flour
  • 6 T. warm water
  • 1 T. sugar
  • 1 t. yeast
  • Dough:
  • 1½ c. flour
  • ¼ c. sugar
  • ½ t. salt
  • ¼ c. water
  • 8 T. butter, sliced and softened
  • Topping:
  • 1 T. sugar
  • 1 t. cinnamon
  • 2 T. butter, melted
Instructions
  1. Mix together the sponge ingredients. Let sit until bubbly, about an hour.
  2. Add the flour, sugar, salt, and water, and mix until combined. Feed in the butter one slice at a time and continue to mix until the dough is smooth, about 30 seconds.
  3. Let dough rise for at least an hour, or refrigerate overnight.
  4. Preheat the oven to 400 degrees F.
  5. Shape the dough into a disk about 10 inches across, and place on a baking sheet. Using a sharp knife, cut the disk into 6 wedges (for large scones) or 8 wedges (for more reasonably sized scones). Pull the wedges slightly apart, leaving about an inch between them.
  6. Mix the sugar and cinnamon in a small bowl. Brush the butter evenly over the scones, then sprinkle generously with cinnamon sugar.
  7. Bake for 14-16 minutes, until lightly browned on the edges and the bottom. Enjoy warm.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2015/04/yeast-raised-cinnamon-scones/