One of the first rules of fiction is “write what you know.” Since cinnamon scones are one of my favorite treats, it was only natural that they’d be on the menu at the Briar Patch Bakery, a popular spot in The Wedding Bell Mysteries.
Bridal boutique owner and aspiring mystery author Maddie Bell starts each day at the bakery, where she writes two pages of her work in progress before walking across the street to open her shop. She finds the bakery’s cinnamon scones almost as hard to resist as Hemlock, North Carolina’s new sheriff, Jackson Bradley, who has offered to serve as the expert source for her books.
This recipe is easy enough to whip up on the spur of the moment – or for a delicious holiday morning treat. I hope you’ll bake a batch, brew yourself a cup of tea, and curl up with Slay Bells Ring, book one in The Wedding Bell Mysteries.
Briar Patch Cinnamon Scones
This recipe is adapted from a recipe a friend shared with me many years ago.
INGREDIENTS
3 1/4 cups (360 g) all-purpose flour
1/3 cup (65 g) plus 2 tbsp. sugar, divided
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. cinnamon
3/4 cup (170 g) cold butter, cubed
1 cup (240 g) sour cream (or buttermilk, but if using buttermilk, omit half & half)
half & half (only if using sour cream), 1 or 2 tbsp., enough to bring the
dough together
1 package (10 oz.) cinnamon baking chips
2 tbsp. butter, melted
DIRECTIONS
#1. In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda, salt, and cinnamon.
#2. Cut in butter until the mixture resembles coarse crumbs. I use my hands for this.
#3. Stir in sour cream (or buttermilk) just until moistened. If it’s too dry, stir in enough half & half to get the right consistency.
#4. Fold in chips.
#5. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky.
#6. Divide the dough in half; gently pat or roll each portion into a 7-in. circle.
Optional: Brush with butter and sprinkle with remaining sugar. I don’t do this because I prefer the scones not to be too sweet. So, I leave out this step, but it’s up to your taste.
#7. Cut each circle into six wedges.
#8. Separate wedges and place them on an ungreased baking sheet lined with parchment paper or a silicone baking mat.
#9. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm with butter or plain.
Store at room temperature in an airtight container.
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NANCY ROBARDS THOMPSON is the author of Slay Bells Ring and the rest of The Wedding Bell Mysteries. NancyRobardsThompson.com
