Cinnamon Scone Recipes

CINNAMON SCONES RECIPE

Steps:

• Preheat the oven to 400. Line a baking sheet with parchment or silicone, then set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Grate the cold butter into the flour mixture and toss to coat.
• In a small bowl, whisk together the half and half, egg, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just combined, being careful not to overmix. The dough should be a little rough and shaggy, but should hold together.
• Gently pat the dough out on a floured surface into a rectangle that is approximately 8 inches tall and 10 inches wide.
• In a small bowl, mix together the brown sugar and cinnamon. Spread the brown sugar mixture evenly over the dough.
• Gently roll the dough up, starting on the wider side, to form a long tube. Cut the dough into ten even-sized pieces, and place them on the prepared baking sheet. Bake 18-20 minutes, or until golden brown. Let cool.
• In a small bowl, whisk together the powdered sugar and 1 tablespoon milk. Add additional milk, as needed, to make a smooth and somewhat runny glaze. Drizzle the glaze over the cooled scones and let set.

EASY CINNAMON CHIP SCONES

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.

CINNAMON SCONES

Steps:

• Preheat oven to 350 F degrees.
• Spray two baking sheets with non-stick cooking spray.
• Combine sour cream and baking soda in a small bowl.
• Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.
• Cut in butter until mixture resembles fine breadcrumbs.
• Combine egg with sour cream mixture, add cinnamon.
• Gently stir into flour mixture until moistened.
• IMPORTANT: knead dough briefly, no more than 10 times.
• Divide dough into two, place on baking sheet and pat into 3/4 inch thickness.
• Cut each round into 6 wedge-shaped pieces.
• Move scones so they are not touching (at least 3 inches), dust with sugar and cinnamon.
• Bake 15-20 minutes or until golden brown.

CINNAMON SCONES

Steps:

• Heat the oven to 400 F.
• In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
• Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
• Add the whisked egg and vanilla extract. Do not stir yet.
• With minimal stirring, mix in just enough milk, buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
• Turn the dough out onto a heavily floured cutting board.
• Knead the dough slightly. When it is done, it should be easy to handle and smooth.
• Gently pat the dough into two (1-inch thick) discs.
• Cut each disc into 6 pieces.
• Transfer the scones to a buttered or parchment-lined baking sheet and bake in the heated oven for 15 to 20 minutes or until lightly golden. Optional: Turn pan halfway through baking.
• Cool on the baking sheet.

CINNAMON-APPLE SCONES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet.
• Sift flour, baking powder, baking soda, cinnamon, and salt into a mixing bowl and rub in butter. Add apples and 6 tablespoons brown sugar. Add 1/2 cup milk and work into a dough.
• Press into a 6- to 7-inch round on the prepared baking sheet. Brush with 1 tablespoon milk and sprinkle with remaining 1 tablespoon brown sugar. Score into 8 segments without cutting all the way through.
• Bake in the preheated oven until golden, about 1 hour.

CINNAMON SCONES

Steps:

• Pre-heat oven to 230c. Sift flour and salt into large bowl, with cinnamon.
• Rub butter in, until it resembles fine breadcrumbs.
• Add sugar, then add milk all at once. Mix to a soft but not sticky dough with knife.
• Turn out onto floured surface or board, knead quickly until smooth.
• Roll out to any thickness you want, cut into 8 rounds. Transfer to buttered baking tray.
• Brush tops with milk and sugar if liked. Bake at 230c for 7-10 min until well risen and gold.
• Serve with fresh whipped cream and jam. :)

GIANT CINNAMON ROLL SCONE

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.

CINNAMON CHIP SCONES

Steps:

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. , Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. , Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm.

BROWN SUGAR AND CINNAMON SCONES

Steps:

• Whisk together the flour, baking powder, salt, brown sugar, and cinnamon. You may have a few brown sugar lumps; that's fine. Work in the butter with a pastry blender until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together the egg, heavy cream, and vanilla.
• Make a well in the dry ingredients and pour the wet ingredients in. With a wooden spoon, stir just until a dough forms.
• Turn dough onto a floured surface and form into a disc about 1-inch tall. Cut into 8 wedges.
• Bake on an ungreased cookie sheet (a cookie sheet lined with a silpat is great, too) at 350 degrees for about 12 - 14 minutes until the scones begin to brown on the bottom.
• Remove from oven and let cool for about 5 minutes before serving.