CINNAMON PRALINE NUTS
Take these crunchy bites anywhere! Serve them at your holiday party, wrap up a batch for your favorite hostess, or sneak some for a midnight snack. -Amy Miller, Holstein, IA
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, mix the first five ingredients until blended. Add pecans and walnuts; toss to coat., Transfer to a greased baking sheet. Bake 20-25 minutes or until toasted, stirring twice. Cool completely. Store in an airtight container.
Nutrition Facts :
CINNAMON PRALINE SCONES
I got this recipe on line. It's a diffent kind of scone beacuse it's rolled jelly roll style. Make this the night before and slice and bake in the mornig.
Provided by MARIA MAC
Categories Scones
Time 30m
Yield 12 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees and prepare baking sheet with parchment paper.
- In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar.
- Using a pastry blender or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal.
- In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.
- Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 8 x 12 inches.
- Brush the dough with the melted butter.
- Combine filling ingredients (pecans, brown sugar, cinnamon, and sour cream). Spread filling evenly on the dough. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Roll may be refrigerated overnight.
- Cut the roll into twelve 1-inch thick slices.
- Lay slices on the baking sheet and bake for 12 to 15 minutes or until scones are golden.
Nutrition Facts : Calories 297.3, Fat 19.1, SaturatedFat 8.2, Cholesterol 55.2, Sodium 302.6, Carbohydrate 29.1, Fiber 1.5, Sugar 11.4, Protein 4
CINNAMON CHIP SCONES
These light and fluffy scones are a delicious way to start the morning.
Provided by VenatorInc
Categories Scones
Time 40m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk flour, both sugars, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Cut in butter using the bread hook attachment of an electric mixer until mixture resembles coarse crumbs. Add buttermilk and vanilla, mixing just until dough is moistened; fold in cinnamon chips.
- Drop 1/4 cups of dough 2 inches apart onto a cookie sheet.
- Bake in the preheated oven until lightly browned, 15 to 17 minutes.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 41.8 g, Cholesterol 27.4 mg, Fat 14.2 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 8.8 g, Sodium 311.3 mg, Sugar 19.1 g
LAURA'S CINNAMON SCONES
Wonderful recipe given to me by my friend Laura. These are Simply Wonderful and very easy to make! These are best made in a scone pan, as one reviewer said they are a bit wet!
Provided by Mrs. Flick
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dry ingredients together.
- In a food processor mix all dry ingredients and the butter. Pulse a few times until it looks crumbly. Or cut the butter in with a pastry knife.
- In a separate bowl, mix the milk, egg and vanilla.
- Add the milk mixture through the feed tub of your food processor, and mix for approximately 20 seconds.
- Remove to a bowl and hand mix in the cinnamon chips.
- Place in scone pan or pat them into 8 triangles.
- Bake @ 400 degrees for 20 minutes.
Nutrition Facts : Calories 273.1, Fat 13.2, SaturatedFat 8, Cholesterol 56.6, Sodium 329.8, Carbohydrate 34, Fiber 1.1, Sugar 8.5, Protein 4.8
BUTTERMILK BANANA SCONES WITH PRALINE GLAZE
The British may argue about whether or not these are authentic scones, but I'll bet they won't argue about this: They are delicious! Crunchy, slightly sweet scones made with buttermilk and bits of banana are drizzled with a fabulous praline glaze. They really need no embellishment, though feel free to add some whipped cream, if you must!
Provided by Bibi
Time 45m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Cut in butter pieces with a pastry knife or 2 knives until there are no large pieces and the mixture begins to look like coarse meal.
- Combine buttermilk, egg, and vanilla in a separate bowl; stir until well blended. Add buttermilk mixture to dry mixture and stir to combine, about 30 seconds. Add chopped banana and stir until mixture is just beginning to come together. Turn out everything onto a floured work surface.
- Using a very light touch and floured fingers, gently push the dough together and mold it into a ball. With a bench scraper or large spatula, move dough ball to the parchment-lined baking sheet.
- Gently press dough into a large circle, about 12 inches across and 3/4 inch thick. Using the bench scraper or a sharp knife, cut the dough circle into 10 equal slices. Press downward with the bench scraper or knife, lifting and pressing down, as you work your way across the circle. Do not drag to cut, or the edges will seal and spoil the rise. Brush top of the dough with melted butter.
- Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes.
- While the scones are baking, melt butter for glaze in a small saucepan over medium heat. Add brown sugar and stir to combine. Stir in buttermilk and salt and bring to a boil. Boil for 1 minute, then stir in chopped pecans. Boil, stirring frequently for 1 more minute. Remove from the stove and allow to cool slightly.
- Drizzle glaze over warm scones and serve immediately.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 54.8 g, Cholesterol 71.2 mg, Fat 26.5 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 13.2 g, Sodium 515.6 mg, Sugar 26.2 g
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