Mouthwatering Cinnamon Brioche Scones

Imagine for a second a cinnamon bun married to a scone… (My mouth is watering too!) With their butter, brown sugar and cinnamon topping snaking through the dough, these scones still have a strong appeal. My advice: make a double recipe!

12 to 15 scones

Ingredients

• 500 mL (2 cups) all-purpose flour 20 mL (4 tsp.) baking powder 15 mL (1 tbsp.) sugar
• 2 mL (½ tsp.) salt
• 60 mL (4 tbsp.) cold unsalted butter, cut into cubes
• 250 to 300 mL (1 to 1 ¼ cups) whipping cream (35%)
• 5 mL (1 tsp.) vanilla extract
• 30 mL (2 tbsp.) unsalted butter, melted
  

• 125 mL (½ cup) brown sugar 10 mL (2 tsp.) cinnamon
• Brown sugar or maple sugar, for decoration (optional)

GLAZING

• 500 mL (2 cups) powdered sugar
• 125 mL (½ cup) whipping cream (35%)
• 15 mL (1 tbsp.) maple syrup
  

HOW TO

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, sugar and salt. Add butter and knead with your hands until you have a sort of coarse crumb mixture. (There may be some larger lumps left. )

In another bowl, mix 250 mL (1 cup) of cream with vanilla. Stir into the dry ingredients with a wooden spoon until the dough sets. Add 60 mL (¼ cup) of cream if the dough seems too dry.

Flour a work surface. Knead the dough without overworking it, otherwise the scones will be too hard. If it is sticky, lightly flour it (and/or the work surface).

Roll the dough into a rectangle about 35 x 18 cm (14 x 7 in.) by 1 cm (½ in.) thick. Brush with melted butter. Sprinkle with brown sugar and cinnamon.

Roll the dough lengthwise into a cylinder. Cut into 2.5 cm (1 inch) pieces. Divide the buns evenly on the baking sheet. Bake until golden brown, about 15 minutes.

While baking, prepare the icing: combine the powdered sugar, cream and maple syrup. Adjust the amount of sugar or cream according to the desired consistency. Decorate with icing and sprinkle with brown sugar or maple sugar, if desired.

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