CINNAMON CHIP SCONES
These sweet cinnamon scones are buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. Feel free to replace the coffee icing with vanilla icing.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 14
Steps:
- Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, brown sugar, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cinnamon chips, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.
- Whisk the icing ingredients together. Drizzle over warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
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 CHIP SCONES
These scones will melt in your mouth. They're delicious hot, warm or even cold! -Barbara Humiston, Tampa, Florida
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 406 calories, Fat 20g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 435mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.
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.
Nutrition Facts : Calories 2144 kcal, Carbohydrate 272 g, Cholesterol 440 mg, Fiber 10 g, Protein 37 g, SaturatedFat 61 g, Sodium 2139 mg, Sugar 74 g, Fat 102 g, ServingSize 12 scones, UnsaturatedFat 0 g
CINNAMON-CHOCOLATE SCONES
Steps:
- In a large mason jar, using parchment paper as a funnel, carefully pour in the dry ingredients in alternating layers. Line container with tea towels and place all items inside. The recipe card should read as follows:
- To make your cinnamon-chocolate scones, start by preheating the oven to 375 degrees. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the dry ingredients. Grab a stick of butter from the refrigerator, cut it into pieces, and with the mixer running, and add the butter and mix until coarse and sandy. You should still be able to see small lumps of butter. Head back to the refrigerator and grab the milk. Measure out a cup and a quarter, then add it and mix until almost combined. Next, add the chocolate chunks and mix just to distribute them evenly through the dough. Do not overmix; there may still be some flour not mixed in.
- Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out. Using a lightly floured rolling pin, roll out the dough 1-inch thick. Using a the biscuit cutter, cut out circles. Using a spatula, transfer to an ungreased sheet pan. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used. Bake until light golden brown, about 15 minutes. When they're all done, serve with honey and jam. YUMMY!
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- For the drop scones, mix the dry ingredients in a bowl. Make a well in the centre and crack in the eggs. Pour in the milk, beating with a wooden spoon to incorporate the eggs, working them gradually into the flour. Whisk in 40g of the melted butter.
- Heat the remaining 10g melted butter in a large frying pan over a medium heat, then wipe away the excess with kitchen paper. Add small ladlefuls of the batter to the pan, giving them space to spread. They should be about 10cm in diameter.
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- Add butter and using a fork, pastry cutter or your hands, cut the butter into the dry ingredients until there are coarse crumbs. (You want little chunks of butter)!
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- Place flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
- Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses. Transfer contents to a large bowl.
- Stir heavy cream into the flour mixture, adding up to 2 additional tablespoons of heavy cream just until moistened. Fold in cinnamon chips and knead the dough by hand 6 to 8 times (do not overprocess or scones will be tough) then turn the dough out onto a lightly floured work surface. Divide dough in half. With lightly floured hands press each half of dough into a 7-inch round. With a sharp knife or pizza cutter, cut the dough into 6 wedges. Repeat with remaining dough.
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- In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. It is okay if there are small pieces of butter.
- Make a well in the flour, in the center of the bowl. Add the egg and buttermilk to the well. Using a wooden spoon, mix the wet ingredients into the dry ingredients. Mix just until blended, being careful not to overmix. Fold in the cinnamon chips.
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Servings 8Total Time 1 hr 10 minsEstimated Reading Time 3 mins
- In a large bowl, whisk together the flour, salt, and baking powder. Grate in the cold butter and mix with a wooden spoon or clean hands until small crumbs form. When a small amount is squeezed together, it should hold its shape.
- Mix vanilla into milk and add to flour. Stir gently until dough comes together. It should be very soft and slightly sticky. If it's too sticky (as in won't even drop off your spoon), add more flour, 1 tablespoon at a time.
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Estimated Reading Time 5 minsTotal Time 30 mins
- Preheat oven to 400 degrees and set oven rack to the middle position. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, gently toss flour, both sugars, baking powder, baking soda, cinnamon and salt. Set aside. In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.
- Grate frozen butter into flour mixture. Using your hands, work in the butter until the mixture is crumbly. Gently stir in sour cream mixture until just about combined. Carefully stir in the cinnamon chips. Do not over work the dough! Again, very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.
- Place dough on a lightly floured surface and lightly pat into an 8" circle about 3/4" thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet in a circle shape or in two rows (4 in each row) leaving about 1" between each one. Combine sugar and cinnamon in a small bowl and sprinkle on top of scones before baking.
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Reviews 5Category DessertCuisine AmericanTotal Time 26 mins
- Cut the butter into slices and add to flour mixture. Cut the butter into flour mixture using a pastry blender or two knives.
- Add the sour cream, egg, vanilla, and cinnamon chips. Mix with a fork until mixture comes together. DO NOT over mix.
- Gather dough in a lump and gently knead 5 or 6 times. This can be done in the bowl or on a lightly floured surface.
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Servings 8Total Time 43 minsCategory Breads/MuffinsCalories 392 per serving
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- Grate your cold butter or cut into small pieces with a knife. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
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5/5 (1)Total Time 25 mins
- 1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- 2. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Stir in the cinnamon chips. Pour heavy cream over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
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