CINNAMON BUN SCONES
Easy to make, moist and flavorful! My husband loves these. He says they taste like a cinnamon roll and I say that they are MUCH easier and quicker to make than cinnamon rolls. Try them! This is one of the ultimate comfort foods, in my opinion.
Provided by Juenessa
Categories Scones
Time 40m
Yield 9-12 scones
Number Of Ingredients 15
Steps:
- Heat oven to 425°F.
- Spray a cookie sheet with cooking spray.
- In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
- Cut butter into 5-6 pieces, add to food processor, and pulse until butter is size of small peas--do not over pulse.
- Transfer dry mixture to larger bowl.
- In small bowl, combine milk, egg and vanilla; blend well.
- Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
- In another small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
- Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.).
- Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
- Bake 11-15 minutes or until golden brown. Remove to wire rack; cool 5 minutes.***.
- Glaze:.
- In small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
- Drizzle over top of warm scones.
- Serve warm.
- ***When I make these, I have 9 scones and it takes 18 minutes to bake them in my oven.
Nutrition Facts : Calories 364.8, Fat 16.8, SaturatedFat 7.6, Cholesterol 53.5, Sodium 206, Carbohydrate 48.4, Fiber 2.5, Sugar 18.8, Protein 6.4
GIANT CINNAMON ROLL SCONE
Just when you thought the world couldn't improve upon cinnamon rolls, this dreamy mashup comes along. Adapted from "Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible" (Atria, 2020) by Erin Gardner, they are actually quite easy to put together: Toss together a basic scone dough, then roll it out, spread it with a sweet cinnamon-butter filling, cut it into strips, roll it up, score and bake. Once cooled, drizzle the roll with a simple vanilla sugar icing, gently break into wedges and serve to the delight of your loved ones.
Provided by Margaux Laskey
Categories breakfast, brunch, snack, pastries, dessert
Time 1h30m
Yield 8 scones
Number Of Ingredients 13
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the cubed butter, then pinch and press the butter into the flour until the mixture resembles coarse sand.
- Make a well in the center of the sandy mixture and add the heavy cream and vanilla. Toss and fold until it comes together to form a loose dough.
- Dust your work surface with flour and turn the dough out onto it. Gently knead the dough two or three times to bring it together. Use your hands to press the dough into a 5-by-14-inch rectangle with a long side facing you. Imagine the dough divided vertically into three equal sections, like a standard sheet of paper folded to fit into an envelope. Carefully lift the section on the right and fold it over the center section. Lift the section on the left and fold it over the other two layers. When you look at your dough from the front, you should see three distinct layers. Turn the little dough package so that one of the folded edges is facing you.
- Use your hands to press the layered dough back down into a long rectangle similar in size to the first one you made, flouring your work surface and dough as needed.
- Make the filling: In a small bowl, whisk together the melted butter, brown sugar and cinnamon. Drizzle the filling on top of the dough and spread it out using a spoon or silicone spatula to fully cover the top surface of the dough.
- Cut the dough lengthwise into four equal strips. Pick up a strip and transfer it to the prepared baking sheet, filling-side up. Roll it up tightly, then stand it up on one of its flat sides in the center of the sheet. Pick up another strip, and wrap that strip, filling-side in, around the standing coil starting where the first coil left off. Repeat with the two remaining strips. Gently push the circle of coiled dough down to adhere the strips together and flatten the dough to about 9 inches in diameter. Cover and chill the dough for at least 30 minutes, or up to overnight.
- Position a rack in the center of the oven and heat the oven to 350 degrees. Cut the chilled roll into 8 wedges, leaving the cut pieces together in a circle instead of pulling them apart.
- Bake, rotating the pan halfway through, until the scones have puffed and browned around the edges, 20 to 24 minutes.
- Transfer the sheet to a rack to cool for 20 to 30 minutes before carefully moving the warm scones onto a cutting board or serving platter. (If you don't let them cool first, they will fall apart when you try to move them.) Using a knife, gently slice to separate the 8 individual scones, but don't pull them apart.
- Make the glaze: In a small bowl or glass measuring cup, whisk together the confectioners' sugar and vanilla with enough milk until the glaze is spreadable. Drizzle it over the scones and serve.
ICED CINNAMON BUN SCONES
Make and share this Iced Cinnamon Bun Scones recipe from Food.com.
Provided by gailanng
Categories Scones
Time 50m
Yield 8 scones
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a bowl.
- In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the cold diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
- Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
- Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 individual wedges, then transfer the scones to the baking sheet and refrigerate for 20-30 minutes (may be frozen and and baked directly from the freezer). Bake for 18 to 20 minutes or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
- In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. (Note: If the icing is too thick, add about 1 tablespoon milk). Spread the icing over the warm scones.
Nutrition Facts : Calories 656.3, Fat 28.9, SaturatedFat 17.6, Cholesterol 110.1, Sodium 333.8, Carbohydrate 94, Fiber 1.5, Sugar 56, Protein 6.9
EASY CINNAMON CHIP SCONES
These scones have a very light cinnamon flavor.
Provided by janet
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Place 3/4 cup butter into the freezer for 1 hour. Cut into cubes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl using a whisk. Cut in very cold cubed butter with a pastry blender or using your fingers until you get coarse crumbs.
- Create a well in the flour mixture; add buttermilk and stir gently until dough is just moistened. Fold in cinnamon chips.
- Turn dough out onto a lightly floured surface. Knead gently until dough is no longer sticky, 10 to 12 times, and divide in half. Pat or roll each portion gently into a 7-inch circle. Brush melted butter over circles. Sprinkle each with 1 tablespoon sugar. Cut each circle into 6 wedges. Separate and place scones on an ungreased baking sheet.
- Bake in the preheated oven until lightly browned, 10 to 13 minutes. Serve warm.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 49 g, Cholesterol 37.4 mg, Fat 20.6 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 12.7 g, Sodium 377.6 mg, Sugar 22.7 g
CINNAMON BUN SCONES
A cinnamon-pecan swirl and creamy glaze imparts the flavors of a bake-shop cinnamon bun to these easy-to-make oat scones.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F. Spray cookie sheet with cooking spray.
- In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
- Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 40.8 g, Cholesterol 37.4 mg, Fat 12.8 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 5.7 g, Sodium 199.6 mg, Sugar 19.3 g
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CINNAMON BUN SCONES - RECIPE GIRL®
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Ratings 5Calories 239 per servingCategory Breakfast
- Place a rack in the center of the oven. Preheat the oven to 425°F. Spray a 12x18-inch pan with nonstick spray (or line with parchment paper).
- In a small bowl, combine the powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over the tops of warm scones.
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Category BreakfastCalories 268 per servingTotal Time 33 mins
- In a large bowl, combine the flour, oats, sugar, baking powder, and salt. Add the butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs.
- Combine the milk, egg, and vanilla in a small bowl. Add to the flour mixture and stir just until combined.
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5/5 Category SconesServings 8Total Time 1 hr
- Preheat the oven to 425°. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a bowl.
- In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
- Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
- Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 wedges, then transfer the scones to the baking sheet and refrigerate for 10 minutes. Bake for 18 to 20 minutes, or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
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