Cinnamon Streusel Scones Recipes

CINNAMON STREUSEL SCONES

Steps:

• InstructionsPreheat oven to 375° Fahrenheit. Prepare a cookie sheet with parchment paper, silicone mat or simply spray it with cooking spray. Streusel Place all ingredients for the streusel (butter, cinnamon, brown sugar and flour) in the food processor and pulse a few times until the ingredients are combined. Place in a small bowl and set aside. Scones Place dry ingredients (salt, flour, baking powder, baking soda, cinnamon and truvia, swerve or sugar) in a large bowl and whisk until they are mixed. Place dry ingredients in the food processor and add the butter. Pulse for a few seconds and add the wet ingredients (yogurt, sour cream, vanilla). Process at medium-high for about a minute or until all ingredients are combined and the dough is form into a ball on the side of bowl of the food processor. Fold in cinnamon chips. Knead the dough for a few minutes on a floured surface. Roll dough into an 1 inch thick disk. If you decide to use the egg wash, brush the scones with the beaten egg + 1 tbsp of water on top or you can use a couple of tbs of milk to brush the scones. Press the streusel over the top of the scones and then cut the circle into 8 pieces. Bake for approximately 15-20 minutes or until the scones are lightly golden. Remove scones from the oven and place on a cooling rack. Glaze Whisk the confectioners sugar, cinnamon and vanilla extract with 3 to 4 tbs of water (depending on the desired consistency) and drizzle over the scones once they have cool down.

COFFEE CAKE SCONES WITH PECAN STREUSEL CRUNCH

Steps:

• Make the streusel: Preheat oven to 400°F; set out two cookie sheets or rimmed baking sheets; combine the flour, brown sugar, cinnamon and nutmeg in a medium-size mixing bowl; add the butter, vanilla and pecans; using a pastry blender, cut the butter into the flour mixture until it is reduced to small bits; crumble and press the mixture between your fingertips until it adheres to itself and forms moist, sandy-textured lumps; set aside.
• Make the scone dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg and cardamom; drop in the chunks of butter and, using a pastry blender, cut the chunks into the flour until they are reduced to the size of large pearls; stir in the granulated sugar; add the raisins to the flour along with the liquid mixture and stir to form a dough.
• Turn the dough onto a lightly floured work surface and knead lightly about 10 times; divide the dough in half and form each piece into a 6 1/2- to 7-inch round disc; cut each round into 6 pie-shaped wedges; carefully pick up each scone, brush the top with a little of the milk and press a large handful of the streusel mixture on the top; after it is covered with the topping mixture, carefully transfer the scone to the baking sheet, placing the scones about 2 1/2 inches apart.
• Bake the scones for 17 to 18 minutes, or until golden and set; cool the scones on the baking sheet for a minute, then remove them to a cooling rack.
• Serve warm, or cool thoroughly; store in an airtight container, for up to 3 days (or freeze) and reheat at another time.

STREUSEL SCONES

Steps:

• Preheat oven to 400°F.
• Combine the first five ingredients in a medium sized bowl. Add the butter and cut into the flour mixture with a pastry blender to make coarse meal.
• In another bowl, combine the buttermilk and water. Add the wet ingredients to the dry ingredients and mix together gently, just until blended.
• Turn the dough onto a floured surface, knead a few times, and divide into two equal sized balls. Pat each ball into a 6 inch circle, slightly mounded, and place on ungreased baking sheet.
• In a small bowl mix together the topping ingredients until crumbly. Spread the topping over the top of the two 6 inch circles and gently pat inches.
• With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other. When the scones are baked you will be able to easily pull them apart. The sides will be straight and soft.
• Bake 15 minutes or until golden brown.

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-SUGAR SCONES

Steps:

• Preheat oven to 375°. In a large bowl, mix Biscuit Baking Mix and sugar. In another bowl, whisk yogurt, milk and vanilla; stir into dry ingredients just until moistened. Stir in chips. Turn onto a lightly floured surface; knead gently 10 times., Pat into a 9-in. circle. Sprinkle with cinnamon sugar. Cut into eight wedges. Place wedges on an ungreased baking sheet. Bake 20-25 minutes or until golden brown. Serve warm.

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.