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I had the honor and pleasure of making these triple cinnamon scones for a special little girl named Ava, her family, and the family who donated the heart that Ava received. Ava is known as “Amazing Ava.” Her story and the story of the family who donated the heart of their precious little boy has been shared throughout the country. You may have even caught wind of it yourself! As I write these words, my hands are shaking and my eyes are watering just thinking about what both families have been through in the past year to bring them to this gathering. I do not personally know either family. However, one of my good friends is cousins with Ava’s father and has kept me updated on Ava’s condition for the past year. I have been praying for her since this past summer. She is one tiny amazing little girl who has overcome so many obstacles in her first year of life. If you want to read more about Ava’s journey, and how she received her new heart, please check out her Facebook page. Her story was covered in numerous newspaper articles and news telecasts. Here is one article. If you scroll through Ava’s Facebook page, you will find more articles about her story. Photos of the families meeting are also posted on the page. The story of both families is inspiring, encouraging, and a true definition of love and kindness.
My friend asked me if I wanted to bake a few things for the two families that were meeting for the first time. I was so honored that she asked me! I decided to make heart shaped cake pops (of course something had to be heart shaped), chocolate chip cookies, and these triple cinnamon scones. As I was making the heart shaped cake pops, I could not get the family that donated the heart to Ava out of my mind. I hope that they find healing and comfort in the choice they made to give the gift of life during an incredibly tragic and heartbreaking time in their lives. If you want to find out more about organ donation, click HERE. You can also read an article about the two families gathering HERE.
Triple Cinnamon Scones
3/4 cup (6 oz.) half and half or evaporated milk
1 cup (6 oz.) cinnamon chips (These can be purchased through Amazon and some grocery stores carry them)
2 3/4 cups (11 1/2 oz.) all-purpose flour
1/3 cup (2 3/8 oz.) sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (4 oz.) cold butter, cut into pats
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup (5 oz.) Baker’s Cinnamon Filling* (This can be purchased through Amazon or King Arthur Flour)
3 tablespoons (1 1/2 oz.) water
*Or substitute 4 tablespoons softened butter, 3/4 cup brown sugar and 2 tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water. This alternate filling works well, but it may leak out of your scones a bit so be sure to use parchment paper
3 1/2 cups (14 oz.) confectioners’ sugar
1 teaspoon ground cinnamon
7 tablespoons (3 1/2 oz.) water
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
2. Add the cinnamon chips
3. Mix the eggs, half and half, and vanilla, stirring to combine.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. This is a very moist dough.
4. Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.
5. Spread the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.
6. Cut the rectangle into six 3″ squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you’ll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square.
7. Gently separate the scones (if you like scones with crunchy edges), leaving about 1″ between them. For softer scones, separate the scones just enough to break contact between them.
You may also choose to make scone strips, or tiny squares. Cut each 3″ square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or cut each 3″ square into nine 1″ squares, to make 54 bite-sized mini scones.
8. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
9. Bake the scones for 16 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
10. Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
11. Now you’re going to coat each scone with glaze. Place a cooling wrack on top of a baking sheet or parchment paper.Dip the bottoms of scones in the glaze, swirling them around a bit to coat their bottoms. Place them on the cooling rack. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done . Allow the glaze to set before serving the scones.
Yield: one dozen triangles, 5″ x 3″; 2 dozen triangles, 2 1/2″ x 3″; 18 strips, 4″ x 1 1/2″; or 54 mini (1 1/2″) squares.
Recipe Source: King Arthur Flour
*These scones can be ahead. Shape them and freeze them on a baking sheet. Then place them in a zip top bag and freeze. Bake them directly from the freezer.
*This is a moist, messy dough, but so so worth the messiness! Be sure to use plenty of flour when rolling and shaping the dough
*Refer to my Tips and Techniques page for the proper way to measure flour.
Bake and Share Ideas:
- Participarte in the Bake and Share Challenge #2 and bake these for someone suffering from an illness. These will definitely brighten up their day!
- Bake them to share at Easter breakfast or brunch
- Bake them for someone you need to say “thank you” to or show your appreciation towards.