Lately I've been spending a lot of time trying to come up with the perfect red fife scone recipe. I've had a couple of request's for them and have since been trying a few test recipes out. With Mother's Day just around the corner I also thought it would be nice to make them special for my mom. Scones have always been a special treat on my mom's side of the family. There also one of her favourite things, so I figured they would be perfect.
Being British and all you wouldn't expect anything less would you? hehehe.
These would be perfect for brunch, breakfast, or even with a cup of evening tea.
You might already have noticed how I like to do a lot of baking with red fife flour. It's a whole grain Canadian heritage flour that's healthy, high in protein and tastes great.
The red fife gives these scones a nice light texture with the perfect crispy outer crust that could rival any coffee shop bought scone. If you're one of those people that don't like the dry scone variety, then these are for you.
Red Fife Cinnamon Scones (makes 6 individual scones)
- 1 1/2 cups red fife flour
- 3 tbsp brown sugar
- 2 1/4 tsp baking powder
- 1/2 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup + 2 tbsp cold butter, cut into 1/2 inch cubes
- 1/2 cup 2% milk
- 1 large egg
For the topping:
- 1/2 tsp ground cinnamon
- 1/4 cup brown sugar or sucanat
- 2 tsp milk
- Preheat oven to 350 degrees.
- In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, salt, cinnamon, and nutmeg. Scatter butter over the flour mixture and continue to blend (or cut in with a pastry cutter) until mixture resembles coarse crumbs.
- In a small bowl, whisk together milk and egg. Add to the flour/butter mix and stir gently to combine just until there is no more dry flour visible.
- Turn dough out onto a lightly floured surface. Gently press and form into 6 individual scones or a 6 inch circle.
- Mix together topping ingredients, stirring with a fork. Then sprinkle over the dough.
- Transfer to a cookie sheet lined with parchment paper and bake for 20 to 30 minutes or until the tops and bottoms are lightly browned. Cool slightly and serve with butter.
- Depending on the heat of your oven you may want to cook the scones closer to the 20 minute mark, which is what I did having a rather hot oven.
If you like scones, here is my grandmother's classic english recipe Grandma's Currant Scones.
Happy Mother's Day!