Las Vegas - Butterscotch Cinnamon Scones

Hi everyone!

I went to Las Vegas from last last Monday night through Wednesday night. Not being of drinking age and not interested in random partying, I just hung out with my sister, eating and walking our way around. Before my trip, I went shopping. Maybe for a cute blouse or swimsuit.
I got this blouse. :3

We stayed at the hotel, Paris Las Vegas. It was very nice. I really enjoyed seeing what I should've learned after taking French for three years in high school. Whoops.  I saw many different French pastries and goods at the cafes just in the hotel's area. I did like some of the different desserts that I tried. However, my favorite was this orange colored macaron with a chocolate filling. On a lollipop stick. I thought it was cute, but not the best way to serve a macaron at a buffet. The buffet was the Le Village Buffet.

When we got home, I was craving to experiment in the kitchen. I don't know, I really like trying to replicate something or just make some thing tasty. Before I went to Las Vegas, my mom came home with a box full of sweets from Panera Bread, which is a fast food bakery-cafe like place? I found out that the box contained only one kind of pastries, cinnamon crunch scones. 
Photo from Panera Bread's Website
My mom and sister adored these scones. Wanting to change it up a bit, I looked into recipes that were similar online. I found this recipe for Cinnamon Chip Scones from Sally's Baking Addiction. Her recipe is very detailed and just amazing. Aha I was in awe when I read the recipe. I really like the crumbly scones with the glaze. However, I couldn't find cinnamon chips at my local Walmart or Trader Joe's. I didn't try Lucky's. I'll look next time though. I used butterscotch chips instead, which turned out amazing. 

Butterscotch Cinnamon Scones

From Cinnamon Chip Scones from Sally's Baking Addiction with modifications shown below.



Ingredients :3

Ingredients [Meli: I made sure all of my ingredients were room temperature except for the butter.]

  • Scones
    • 2 cups (250g) all-purpose flour
    • 1/2 cup (100g) packed light or dark brown sugar
    • 2 and 1/2 teaspoons baking powder
    • 1 and 1/4 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 8 Tablespoons (115g) unsalted butter, frozen [I put the butter in the freezer for about an hour or so.]
    • 1/2 cup (120ml) heavy cream (plus a little extra for brushing)
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 and 1/4 cups cinnamon butterscotch chips
    • coarse sugar for sprinkling on top before baking (optional)
  • Glaze
    • 1 cup (120g) confectioners' sugar
    • 3 Tablespoons (45ml) black coffee (or milk/half-and-half/cream for a plain vanilla glaze) [Meli: I used heavy cream leftover from the scone ingredients.]
    • 1/4 teaspoon vanilla extract
Steps [Meli: I have included the original steps with any adaptations I did or etc in brackets. Please check out Sally's instructions as they are really detailed and well-written.]


  1. Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. [I used parchment paper and waited to decided on which baking sheet to use.]
  2. In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt.

    Grate the frozen butter (I used a box grater....). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside. [I weighed and measured all of the ingredients out before I did anything else. I am a bit eccentric about measuring. I did try grating with a box grater, using a food processor, and just cutting it up with a knife. I found that while a grater is good, it works better when the butter is thoroughly frozen. I ended up grating then cutting up with a cold knife. Then, used my fingers to combine the butter and flour mixture.]
  3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the cinnamon chips. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife. Using a pastry brush (or your fingers!) brush lightly with a little bit of cream and then sprinkle with coarse sugar. Separate the scones and line them on the baking sheet with a little space between each one. [I used a metal pastry scraper knife to cut out the scones, brushing them with a bit of heavy cream. I didn't sprinkle them with coarse sugar.]


  4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. During this time, make the glaze by whisking all of the glaze ingredients together until completely smooth. Drizzle over scones right before serving.





:3 Until next time!

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