Cinnamon Scones the Perfect Complement to Afternoon Tea
What’s Cooking Around Town February 16, 2011 The Desert Sun by Sue Rappaport
Name: Candi Elm
Home: Cathedral City, originally from Tarzana
Favorite foods to prepare: Cakes, cupcakes, and cheesecakes
Occupation: Owner of Candiland Dessert Company, former owner of Teacups of Kindness,
a tearoom in Desert Hot Springs. Her biggest clients were the Red Hat Ladies. She is a student at College of the Desert – working on a culinary degree, under the instruction of Chef Beno.
Most memorable baking experience: Providing desserts for celebrities and guests at the red carpet premier of the movie “Expecting Mary” at the Camelot theaters.
Treasure Cookbooks: “Rose’s Heavenly Cakes” by Rose Beranbaum.
Proudest Accomplishment: Attending Culinary school while being married with three children. “It’s hard to balance school and family.
What people don’t know: Her favorite dish is Creme Brulee and she’s passionate about Culinary Lavender. “I’d like to learn how to grow culinary lavender and I enjoy visiting lavender farms.”
Restaurant Preferences: Castelli’s in Palm Desert and Cheesecake Factory in Rancho Mirage.
Cinnamon Cream Scones makes 16 – 20
3 cups self rising flour
1/2 cup white granulated sugar
1 stick of unsalted butter chilled
8 oz of heavy cream
8 oz cinnamon chips
Sift the flour and sugar into the bowl of an electric mixer. Cut the butter into the bowl, using a pastry blender or your fingers. Using a paddle attachment mix the ingredients while adding the cream. When mixed, add the cinnamon chips,. The dough should form a ball when mixing is finished. Roll the dough onto a mat about 1/2 inch thick. Use a biscuit cutter or form into a disc and cut into 8 wedges. Place on a baking sheet lined with parchment paper. Bake at 350 degrees for approximately 12 – 14 minutes or until lightly golden. Serve with clotted cream or whipped cream.