Here is a scone that blends cake and
bread flours for a light but sturdy tea cake. It's adapted from a recipe by chef
Gerhard Doll of the Peninsula Hotel, Chicago.
Cinnamon Crumble Scones
Scones:
1 stick (1/2 C.) plus 3 T. unsalted butter
3/4 C. sugar
3 C. cake flour
2 1/2 C. bread flour
5 t. baking powder
1 1/2 C. whipping cream
Glaze:
1/4 C. whipping cream
1 egg, beaten
Cinnamon crumbles:
1/4 C. each: unsalted butter, all-purpose flour, sugar
1 T. ground cinnamon
Heat oven to 350° F. For scones, place the butter and sugar in the bowl of an
electric mixer; beat until light and fluffy, about 5 minutes. Sift together the
flours and baking powder; mix into butter-sugar mixture. Add cream; mix just
until dough forms; do not overmix.
Roll dough into an 8-by-8-inch square. Cut dough into 12 equal squares; cut to
form 24 triangles. Place scones on greased or parchment-lined baking sheets; set
aside. For glaze, beat together the cream and eggs; brush over tops of scones
with pastry brush.
For cinnamon crumbles, mix the butter, flour, sugar and cinnamon in a small bowl
with a fork; sprinkle over tops of scones. Bake until golden brown, about 18
minutes.
