Dear Readers, whatever you are doing at this moment, please stop and schedule a time in your calendar to try this recipe. I had been mulling over how to accomplish this Pop-Tart-inspired treat ever since I was given the opportunity to try it and I’m thrilled with the results.
It is now one of my Top 10 favorite baked goods.
I have been…honestly…lazy, about making scones from scratch. My understanding was that they require a certain finesse.
Cutting in cold butter and getting the dough just right in order to produce a perfectly baked goody was a somewhat high-maintenance task (I thought). A top-notch scone from our local cafe is something I’ve always revered. So, I never really wanted to dive in and test the water by baking them at home.
Now, though, everything has changed. I truly believe it was the assistance of the Plum Deluxe scone mix that helped me create this magical, sweet, triangular, sugar-glazed delight that will remain in my go-to recipes.
These scones are filled with a brown sugar and cinnamon mix and drizzled with a cinnamon and vanilla sugar glaze.
The Beginning
I prepared the filling and the glaze while the oven was preheating and before I started working on the dough. Once those two parts were complete, I jumped into the main affair, making the scone dough.
The first instruction after pouring the scone mix into a mixing bowl is to cut chilled butter into the mix. Why has this step always intimidated me? I guess it’s because I was reaching for perfection. Sometimes, the idea of trying to get it perfect the first time stops me from starting something that, as it turns out, I may end up loving.
So, I cut the chilled butter into small pieces and tossed them into the mixing bowl. When I couldn’t really get a crumbly texture using a fork, I used both of my clean hands to help break up the butter pieces and then returned to using the fork to get the rest of the dough mixed.
Adding the buttermilk allowed the dough to start to stick together. I added a skosh more than called for when my dough was a bit dry and didn’t want to form a ball.
The Middle
Once I turned it out on a floured surface, I kneaded it a few times and then divided the dough into four balls. (The recipe calls for splitting it into two, but I was planning to have a top and bottom piece, so I made four.)
Working with two of the dough balls, I flattened each into a pancake-sized shape. Then, I sprinkled the brown sugar-cinnamon filling on one side and pressed the second side on top of the other.
Using a sharp knife, I cut the filled dough into six pieces. The recipe calls for cutting the dough round into eight pieces. You probably have a size of scone that you prefer, like I do, whether that’s a literal handful or a smaller tea cake size, so you can use your discretion here. I prefer my scones a bit on the larger side, so I made twelve scones altogether, from the two rounds of filled dough.
When the scones went into the hot oven, the aroma of the warming cinnamon and butter almost instantly started filling the house. What seemed like no time at all passed before the timer went off, 14 minutes later. For sure, I did not want to overbake my first-ever scones! My intuition was right on and the scones were just turning golden on the edges while the brown sugar was melting in each one.
The End
This next step always requires the most amount of willpower for me: waiting until the scones are cool to drizzle the sugar glaze on top.
The scintillating scent was overpowering me to simply take one off the cookie sheet and place it on a cool plate while the others rested. Using a spoon, I scooped up some glaze and let it fall directly onto the center of the top of the pastry and watched as it oozed off each side of the still-warm scone. It was satisfying to observe and even more exciting to anticipate my first bite.
May I just say, this experiment delivered on its promises! I highly recommend this brown-sugar-filled-Pop-Tart-inspired scone. The recipe came together quickly without too much fuss, and the results were simply delicious. What a delight these will be to share with friends and family, and to enjoy over the next few hours days with a cuppa hot tea.
Pop Tart Scones Recipe
Ingredients:
Filling:
- 1/2 Cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 Tablespoon flour
Glaze:
- 3/4 Cup powdered sugar
- 1 Tablespoon half-and-half
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
Scones:
- Plum Deluxe Scone Mix
- 3/4 Cup butter
- 1 Cup buttermilk
Directions:
Preheat the oven to 425 degrees Fahrenheit.
Whisk together the filling mixture ingredients in a small bowl and set aside.
Whisk together glaze ingredients. Add a splash of half-and-half if needed. Glaze should be thick but runny. Set aside.
Pour the contents of the Plum Deluxe Scone Mix bag into a mixing bowl. Cut in 3/4 Cup chilled butter until mixture is fine and crumbly. Use your clean hands if needed to help crumble the butter, ensuring the butter stays mostly cold.
Stir in 1 Cup buttermilk and gently mix. Dough will form a soft ball. Turn dough out onto floured board; knead gently 3-4 times.
Divide dough in quarters. Shape each ball into a flattened circle.
Working with two sections of flattened dough at a time, sprinkle the filling mix onto one of the flattened sections. Cover with another flattened section of dough.
Repeat this for the other two sections of dough.
Using a sharp knife, cut each circle into four, six or eight pieces. Dough can be frozen at this time for later use.
Gently place scones on a parchment lined cookie sheet.
Bake in preheated oven for 13-18 minutes. Time will vary with scone size. Top will be lightly golden brown when done.
Remove the baked scones from the oven and let cool. Drizzle glaze over the top of each scone.
