Bland food was pretty abundant in my youth. Actually, I suppose it still is… and I even know folks who prefer it to the well spiced and flavorful. (Yes, you know who you are out there.) Mom had a spice drawer, which for the time was amazingly adventurous. We’re talking cardamom level adventurous! It was cooking with her that taught me which herbs and spices to use for which dish, and eventually the creativity to switch them out for other combinations. My own taste preferences tend toward the herby and highly spiced. In fact, my theory is that one can gather a great deal about a person by checking out what is in their spice cabinet.
I have two spice drawers, because they won’t all fit into just one. Yep, I’m one of those people who panics when the Herbs de Provence, hot curry powder or Za’atar bottle is empty…
But by far, the most used spice in my kitchen is plain old cinnamon. I suspect most Americans have at least a jar of cinnamon, even if it’s the only spice jar in the cabinet. I buy the giant size at Costco, because one does not want to run out of cinnamon. According to my Flavor Bible, cinnamon has a flavor profile that can be bitter or sweet, and highly aromatic. Its volume is LOUD, and one little teaspoon has as many antioxidants as half cup of blueberries. It’s botanically related to both the bay leaf and the avocado! Who knew?
What I do know is that cinnamon enhances the flavor of scones. We are again in the season when blessedly cool mornings encourage both baking and the eating of breakfast in our screened Arizona room. These cinnamon rich scones, complemented by cocoa nibs, vanilla and walnuts, develop deep flavor as they bake to buttery crispness. They take their place at the table aside a dish of yogurt or an over easy egg, and fresh fruit. Cut smaller, they make a delicious pairing with an afternoon cup of tea.
I don’t typically find that a hard sell on scones is required when the lovely aromas of wheat, cinnamon and walnuts waft through my kitchen.
I doubt you will, either. Make some scones.
Cinnamon Walnut Scones
Ingredients
- 2 c. white whole wheat flour
- 3 tsp. baking powder
- 2 Tbsp. brown sugar
- 1 tsp. cinnamon
- ½ finely chopped walnuts
- 6 Tbsp. cold butter
- 2 Tbsp. cocoa nibs
- 1 egg
- 2/3 c. buttermilk or soured milk plus extra for brushing
- 1 tsp. vanilla
- coarse sugar
Instructions
- Lightly grease a baking sheet or line with parchment paper. Preheat the oven to 400° F.
- Measure flour through walnuts into a food processor or, if mixing by hand, a large bowl and blend thoroughly. Cut the cold butter into the flour mix until the size of rice grains. Stir in the cocoa nibs. Blend the egg, milk and vanilla, then stir into the dry ingredients to make a soft dough. Turn out onto a lightly floured surface and knead several times to gather into a ball, then flatten to and 8-inch circle. Cut into 8-10 wedges, depending on the size of scone desired. Move wedges to the baking sheet, then brush with extra milk and sprinkle with coarse sugar.
- Bake in the preheated oven for about 15 minutes, or until browned and firm.
