CINNAMON-SUGAR SCONES
Cinnamon-sugar scones are light and tender and packed with so much cinnamon-sugar flavor!
Provided by Annalise
Categories Breakfast
Time 1h20m
Number Of Ingredients 17
Steps:
- In a bowl combine the flour, brown sugar, and cinnamon. Add the cubed butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse sand. If you press some together with your fingers it should clump and hold its shape. Set aside.
- In a large bowl combine the flour, 1/4 cup of sugar, baking powder, baking soda, and salt. Add the cubed butter and cut into the dry ingredients until the butter is the size of small peas.
- Add 1 cup of the cold cream and vanilla and mix until the dough starts to come together. Turn the mixture out onto the counter if needed to bring the dough together.
- Divide the dough in half and roll each into a 6.5-inch round circle.
- Carefully dump filling onto the top of one of the circles, leaving a 1/2 border around the edges.
- Combine the remaining 1 tablespoon of heavy cream and egg to make an egg wash. Brush on the edges of scone and top with second disk of dough. Press edges gently to seal.
- Place on a sheet pan lined with parchment paper and freeze for 30 minutes.
- Meanwhile, preheat oven to 400°F.
- Remove scones from freezer and use a knife to cut into 6 wedges. Space evenly on the prepared sheet pan.
- Combine the remaining granulated sugar and ground cinnamon. Brush the tops of scones with more egg wash and sprinkle with the cinnamon-sugar.
- Bake until the bottoms of the scones are browned, 20-25 minutes. Let cool.
- Whisk the powdered sugar, heavy cream, and vanilla together to make a thick drizzle.
- Drizzle over cooled scones and let set for a few minutes before serving.
- Scones are best served the day they are baked.
Nutrition Facts : Calories 616 kcal, Carbohydrate 74 g, Protein 7 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 138 mg, Sodium 278 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
CINNAMON SUGAR SCONES
Make and share this Cinnamon Sugar Scones recipe from Food.com.
Provided by Sueie
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 7
Steps:
- Sift flour and salt in a bowl; rub in butter until mix resembles bread crumbs.
- Add milk, mix to a soft dough, and turn onto floured surface; knead lightly.
- Roll out to 5mm (1/4 inch) thickness and cut into rounds with a 9cm (3 inch) cutter.
- Brush with melted butter; fold in half.
- Sprinkle tops with combined sugar and cinnamon.
- Place, sugar side up, on lightly greased tray.
- Bake in hot oven 10-15 minutes.
Nutrition Facts : Calories 162.4, Fat 8.8, SaturatedFat 5.5, Cholesterol 23.3, Sodium 355.2, Carbohydrate 18.4, Fiber 0.7, Sugar 2.1, Protein 2.6
CINNAMON-SUGAR SCONES
I bring these to every event--they're always a huge hit. Kids love them, and moms like making them because they're lighter than your average scone. If you have trouble finding cinnamon chips at the store, you can get them online. -Kathy Monahan, Jacksonville, Florida
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 432 calories, Fat 21g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 447mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
CINNAMON SCONES
Make and share this Cinnamon scones recipe from Food.com.
Provided by najwa
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
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.
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
BROWN SUGAR AND CINNAMON SCONES
Make and share this Brown Sugar and Cinnamon Scones recipe from Food.com.
Provided by Steve_G
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 13
Steps:
- Work the dough quickly (dont over-mix!) and put the dough wedges into the heated oven as soon as possible.
- The process from mixing to pulling the finished scones out of the oven shouldnt take more than 15-20 minutes.
- Scones are best served warm.
- In order to keep the scones flaky its important to have all ingredients, work surfaces and tools clean, cold and dry.
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Roast nuts on a baking sheet for 7 to 10 minutes until light brown and aromatic.
- Remove nuts and cool.
- Crush in a zip-lock bag with a rolling pin.
- Add brown sugar and cinnamon to nuts, combine and place bag in freezer.
- Cut butter and shortening into 1/4 chunks on a small plate and place in freezer.
- Raise oven temp to 450 degrees, Lightly flour a work board and place in refrigerator Sift flour, baking soda, cream of tartar, salt and sugar into large bowl and place in freezer with (pastry blender) for 10 to 15 minutes.
- Measure and combine butter milk, cream and vanilla and place in refrigerator.
- Now that everything is prepared its time to make the scones, work as fast as possible, you need to complete the process without interruption.
- It shouldnt take more than 15 minutes to get them into the oven from this point.
- Remove butter/shortening and flour mixture from freezer, With a pastry blender cut butter/shortening into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.
- (This can also be done in a food processor, just be sure to refrigerate the bowl for 15 mins before starting) Add nut/brown sugar mixture to flour/butter mixture, toss lightly with a wooden spoon to combine (if using a food processor, pulse until combined) Make a well in the center and pour in cream/buttermilk/vanilla mixture.
- Working quickly, blend ingredients together with a rubber spatula or wooden spoon into a soft crumbly dough.
- (do not over-mix or scones will be tough).
- (Once again, if using the food processor pulse till just combined).
- Turn dough onto your cold, floured, work board.
- Dough will be a crumbly mess, work it gently, turning no-more than four times, and lightly press it into a rectangle (5x10x1/2 thick).
- Cut rectangle in half into two 5x5s, then each half into two 2 ½ x 5s forming four quarters.
- Cut each quarter diagonally and place wedges 1 inch apart on a light colored non-stick baking sheet.
- Bake until scones are lightly brown, 10 to 12 minutes.
- Place on a wire rack and serve immediately.
- Scones will keep overnight, cover them with a thin pastry cloth or kitchen towel.
- Possible Additions/Substitutions---------àm .
- Use 1 cup of raisins, dates or other dried fruit in-place of brown sugar/nuts.
- Use 1 cup of white chocolate chips, Hersheys cinnamon chips or mini chocolate chips in place of brown sugar/nuts.
- Replace 1/2 tablespoon of vanilla with nut flavored extract.
- Use whole milk in place of butter milk and or cream.
- Use sour cream in place of butter milk.
- Drizzle icing over cooled scones.
BROWN SUGAR AND CINNAMON SCONES
With warm cinnamon and rich brown sugar, these tender, flaky scones are simply sublime.
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 22m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 331 kcal, Sugar 14 g, Sodium 399 mg, Fat 18 g, SaturatedFat 11 g, Carbohydrate 39 g, Fiber 1 g, Protein 5 g, Cholesterol 74 mg, ServingSize 1 serving
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