Cinnamon Scones from the Test Kitchen

Cinnamon Scones

This week the Starky’s Test Kitchen is bringing you a little sweet breakfast treat to surprise your Valentine! We make scones often at Starky’s and they are buttery, light, and super flavorful. Usually we follow the same simple recipe and just play around with additions of chocolate, cheese, nuts, or fruits. It’s great way to kick off the day with a steamin’ hot cup of Joe.

The Test Kitchen usually would not even think of offering a “healthier” treat considering the decadence of Valentine’s day. But, recently we have been watching our health a little more closely. We still want deliciousness, texture, and overall satisfaction with our baked goods, but here and there we can add some more healthful elements/additions/substitutions to make what we eat just a little better for us. This is not your traditional scone…it has some ingredients that the purists will not like. The texture is crunchy on the outside with a  soft crumb that is almost muffin-like inside. It hit all our buttons for a perfect breakfast treat. We’d like to share with you our healthier version of a simple scone recipe!

<h1>Cinnamon Cottage Cheese Scones</h1>
1 cup 4% cottage cheese
1 egg
1 teaspoon vanilla

1 cup white flourFullSizeRender(1)
½ cup whole wheat flour
½ cup oats
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar (we use the organic here)
5 Tablespoons butter-cut into small pieces and kept very cold
½ cup cinnamon baking chips (we used Hershey)

Schmoo: This is the glaze that we brush on top of our scones and muffins…it is optional, but gives baked goods a shiny, crackly crust
¼ cup sugar
1 teaspoon water
¼ teaspoon cinnamon

Preheat the oven to 375 and place a sheet of parchment paper on a rimmed baking sheet. Set aside. Mix the “Schmoo” together in a little bowl and have a pastry brush standing by (or use your fingers!)

FullSizeRender(2)

This recipe requires a food processor for ease and quickness! Place the cottage cheese, egg and vanilla in the bowl and whirl until very smooth. Scrape the mixture into a small bowl and set aside. Without washing the processor bowl, return to the processor.

Place all the dry ingredients except butter and cinnamon chips in the processor bowl and whirl to combine. Add the butter and pulse the mixture until it is incorporated into the flour, 10-12 times. Add the cinnamon chips and pulse a few more times to chop them up just a little. Using a spatula, scrape the sides and bottom of the bowl. Add the cottage cheese mixture and pulse another 6-8 times until the mixture just starts to come together. Over processing creates a tough scone, so be gentle!

 

Dump the contents of the processor bowl onto the parchment lined baking sheet and gently shape into a disc about 1” thick. Pat the dough gently just until it takes shape. Cut the disc into wedges or using a cookie cutter, cut shapes from the wedge and arrange on the sheet.

shaping scones

Chill the scones for about 20 minutes (or you can make them the night before and chill the disc for cutting the next morning). Brush the scones with “Schmoo” and place in the hot oven. Set the timer for 18 minutes. The scones should be lightly browned and the top should be nicely crackled. Remove and serve while the scones are still warm. Make sure to have plenty of hot coffee standing by and devour!

Happy Valentine’s Day from the Test Kitchen @Starky’s…Love out loud today!