Simple Cinnamon Scones Recipes

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.

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 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.

SIMPLE CINNAMON SCONES

Steps:

• Pre-heat oven to 425.
• Combine flour, powdered sugar, baking powder, salt, and 1 tsp cinnamon in a large bowl.
• Pour milk into mixture, and stir together with a fork.
• Add softened butter, and knead the butter gently into the dough with your hands until dough is soft (add more flour if it's too sticky).
• Place dough on a floured surface, and flatten until it is a 1 1/2-inch disk. Use a glass to cut out rounds, and place them on a greased baking sheet. If you want, you can soften a bit more butter, brush it over the rounds, and sprinkle with a mixture of 1 tsp cinnamon and 1 tsp sugar.
• Bake for about 10 minutes, until lightly golden. Serve with anything, especially blueberry jam.

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 CHIP SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk flour, both sugars, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Cut in butter using the bread hook attachment of an electric mixer until mixture resembles coarse crumbs. Add buttermilk and vanilla, mixing just until dough is moistened; fold in cinnamon chips.
• Drop 1/4 cups of dough 2 inches apart onto a cookie sheet.
• Bake in the preheated oven until lightly browned, 15 to 17 minutes.

MINI CINNAMON SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 275°F.
• Mix the sugar and butter together until it has a sandy texture. Then, add the self-rising flour and mix until cohesive and sticks to the bowl.
• Shape scones in the shape of your choice and bake for 10 minutes.
• Serve warm.

APPLE CINNAMON SCONES

Steps:

• Preheat the oven to 400 degrees F (204 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs until the butter pieces are between the size of peas and walnut halves. Add the chopped apples and toss gently to combine.
• Make a well in the center of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine, then knead gently to ensure everything is evenly moistened.
• Scoop 1/4-cup mounds of the dough onto the prepared baking sheets (I do this by hand because I like them to look craggy, but you can use a No. 16 (1/4-cup scoop)), leaving at least 1 1/2 inches between them. Brush the tops of the scones with the egg wash and sprinkle generously with turbinado sugar.
• Bake the scones, switching the sheets from front to back and top to bottom at the halfway mark, for 20 to 22 minutes, until the tops and edges are golden brown. The scones can be served warm or at room temperature.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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.

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. :)

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.