Recipe 348 - Cinnamon Latte Scones

Fall is here, and we have been having porridge the last few mornings. I put the leftovers in a pot to warm, think that there isn't enough to feed us all, so i add some more oats or grains to it. So we end up with more leftovers; "it's the oatmeal that never ends, it just goes on and on my friends! some people started cooking it not knowing what it was, and they'll keep cooking it forever just because...."

Now that you have that song stuck in your head, we did not want another oatmeal. The Wife found a recipe for cinnamon latte scones. The sounded awesome. They turned out, ok. The original recipe called for cinnamon chips instead of white chocolate chips. I didn't have any, so i substituted and upped the cinnamon spice somewhat. They came out pretty sweet.  For some reason they never puffed up a lot either. I am not sure what happened. They had great potential. Maybe i will have to try them again a bit differently.....

Cinnamon Latte Scones
from: Rather Be Baking

Scones:

• 2 1/3 cups all purpose flour
• 1 cup quick oats
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 113g unsalted butter, cut into small cubes
• 1/2 cup butterscotch chips
• 1/2 cup white chips
• 1 tablespoon coffee simple syrup**
• 1/2 cup plain yogurt

Glaze:

• 3/4 cup icing sugar
• 1 tablespoon coffee simple syrup

** coffee simple syrup is an excellent way to make you own coffee flavouring.  Get a jar of instant coffee. Take note of where the instant coffee fills the jar to. Then take some simple syrup (a good thing to have on hand - also really easy to make, but that is for another time), and pour it into the jar, up to the line where the instant coffee was. You might need to stop and stir, but it will not overflow. The coffee will dissolve into the simple syrup, and you are left with a strong sweet coffee syrup...

Preheat the oven to 425F. turn it down to 400F when the scones go in. prepare two baking sheets.

Mix the flour, oats, baking powder, baking soda, salt, cinnamon, and sugar together. cut the butter into the mixture until it resembles bread crumbs and the butter is pea sized. Add the chips and mix to distribute.

Mix the coffee syrup and the plain yogurt. then add it to the dry ingredients. mix enough to bring the dough together. if necessary add more yogurt, one spoonful at a time. Do not overwork the dough.

Transfer the dough to a floured work surface, and knead a few times to ensure everything is combined. roll the dough out to about 3/8" thickness. Use a 2" round cutter to cut out scones. try not to twist the cutter when cutting. place the scones onto a tray. Roll the scraps together, roll out, and repeat.

When all the scones are cut, lightly brish their tops with milk, and place in the oven reduce the heat to 400F.

Bake for 18-20 minutes.

While the scones are baking, prepare the glaze. When the scones are done, remove from oven, let them cool a bit, then top with the glaze.

Makes 24 scones.