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 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
CHERRY SCONES WITH CINNAMON GLAZE
I was craving scones one day and had to use up my fresh cherries, and came up with this wonderful recipe! The shortening gives it the incredibly moist texture.
Provided by wifeyluvs2cook
Categories Bread Quick Bread Recipes Scone Recipes
Time 2h40m
Yield 16
Number Of Ingredients 13
Steps:
- Place butter-flavored shortening and regular shortening into a freezer until very cold, at least 2 hours before use. Place cherries into the freezer until very cold, at least 15 minutes before use.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Cut in cold butter-flavored shortening and regular shortening until flour mixture is combined.
- Whisk heavy cream and eggs together in a small bowl. Stir into flour mixture until combined. Fold cold cherries into dough.
- Roll dough out onto a lightly floured surface into a rectangle, about 1 1/2-inches thick. Cut in 1/2 lengthwise; cut out triangles from each 1/2. Place on the prepared baking sheet and place into the freezer to get cold, about 10 minutes.
- Bake in the preheated oven until lightly golden on edges, about 15 minutes.
- Remove scones from the oven and let cool about 5 minutes.
- Meanwhile, combine confectioners' sugar, milk, and cinnamon in a bowl. Lightly drizzle glaze over cooled scones.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 43.1 g, Cholesterol 54 mg, Fat 18.9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 7.8 g, Sodium 407.9 mg, Sugar 17.5 g
PUMPKIN SCONES
Steps:
- In a bowl mix flour, sugar, cinnamon, ginger and nutmeg.
- Cut butter into small pieces, add to flour mixture
- Blend until mixture resembles small pea like crumbles
- In a separate bowl mix pumpkin puree and eggs
- Add pumpkin mixture to flour mixture. Stir just util incorporated.
- Use a medium sized ice cream scoop and scoop batter onto a sprayed pan or a pan lined with parchment paper.
- Bake at 425 degrees for 20-25 minutes.
- To make the glaze, mix powdered sugar with 1 tablespoon of milk. Stir. Continue adding milk until desired consistency. Once scones are cooled, drizzle glaze over top.
Nutrition Facts : ServingSize 1 scone, Calories 243 kcal, Carbohydrate 41 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 71 mg, Fiber 1 g, Sugar 19 g
GLAZED CINNAMON SCONES
A cinnamony, streusel-topped scone recipe to brighten your morning.
Provided by Vickie Parks
Categories Other Breakfast
Time 25m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 400°F. Lightly spray a baking sheet with nonstick spray; set aside.
- 2. In a large bowl, blend the flour, baking powder, baking soda, salt and cinnamon. With a fork, cut in the butter until dough is coarse and crumbly.
- 3. In a separate bowl, whisk together the egg yolk, honey and buttermilk. Gradually add the flour mixture, and stir just until mixture is well combined.
- 4. Shape dough into a ball, and place on a lightly floured surface. Roll dough to about 1/2-inch thickness and about 8 inches in diameter. Using a sharp knife or pizza cutter, cut the dough into 8 equal sizes wedges. Transfer dough to baking sheet, placing dough pieces side by side (so it forms a circle).
- 5. Whisk together the egg white until frothy, and brush the egg whites over the tops of the scones. Mix together the sugar, cinnamon and hazelnuts, and sprinkle the nut mixture evenly on top of the scones.
- 6. Place baking sheet in oven and bake for 10 to 12 minutes or until scones are lightly browned.
- 7. While the scones are baking, stir together the powdered sugar, 1 tsp milk, and extract. Add more milk as needed, 1/2 tsp at a time, and stir until smooth but still thin enough to drizzle. Then drizzle the glaze in a random pattern over the top of the scones after removing the baking sheet from the oven.
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- Preheat oven to 400 degrees then line a baking sheet with parchment paper. In a large mixing bowl, mix flour, baking powder, cinnamon, baking soda and salt until well combined.
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