Starbucks Cinnamon Chip Scone Recipe Recipe Cards

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EASY CINNAMON CHIP SCONES



Easy Cinnamon Chip Scones image

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

¾ cup butter
3 ¼ cups all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
½ pinch baking soda
½ teaspoon salt
1 cup buttermilk
1 (10 ounce) package cinnamon baking chips
2 tablespoons butter, melted
2 tablespoons white sugar

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

LOW-FODMAP 'COPYCAT' STARBUCKS CINNAMON CHIP SCONE RECIPE; GLUTEN-FREE



Low-FODMAP 'Copycat' Starbucks Cinnamon Chip Scone Recipe; Gluten-free image

Delicious recipe for low-FODMAP Copycat Starbucks Cinnamon Chip Scones using homemade cinnamon chips and creamy glaze. Gluten-free!

Provided by Rachel Pauls Food

Categories     dessert, breakfast

Yield 12

Number Of Ingredients 16

2 cups Authentic Foods GF Classical Blend, plus additional flour for patting out dough
1/4 cup granulated sugar
4 teaspoons double acting baking powder (ex: Clabber Girl brand)
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum (if not added to your low-FODMAP flour choice)
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small piecesIf you choose a vegan spread alternative, be sure to chill it well
I used butter
1 cup low-FODMAP Cinnamon Chips (prepared, see recipe)
2 large eggs, divided
2 teaspoons pure vanilla extract
3/4 cup coconut cream (canned), room temperature
Cinnamon and granulated sugar mixture, to sprinkle on top
2 tbsps sugar and 1/2 tsp cinnamon combined
I keep this ratio of cinnamon sugar (larger amounts) in a shaker in my pantry to enjoy over low-FODMAP toast and waffles :)
Low-FODMAP Glaze - see my low-FODMAP cinnamon bun recipe for this easy glaze (I added 1 tsp cinnamon to this glaze for these low-FODMAP cinnamon scone recipe)

Steps:

  • Preheat oven to 400ºF Position rack in center of oven Line heavy baking sheet with parchment paper or silicone baking liners Combine low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum, and salt in large bowl of electric mixer using flat paddle With mixer on low, cut butter into flour mixture until it resembles a coarse mealYou can also use your hands to help combine any big chunks Set aside this mixture for later incorporation Beat 1 egg in the same (or another) large bowl of electric mixer until very light and foamy (about 1 minute )Add vanilla extract and flour mixture and start the mixer on low speed, then pour the coconut cream on top of the flour Mix at medium-low speed for about 30 seconds until the dough just comes togetherIt will be very sticky Stir in the low-FODMAP cinnamon chips by hand Use lightly floured hands to gently pat out dough into two 6-inch thick rounds on a floured surface, about ½ inch thick (dough will be sticky and you may need to lightly coat it with some excess flour) Use a sharp knife, dough cutter or pizza wheel to cut each circle in half and then cut each half into 3 pie shaped wedges Put scones 2 inches apart on prepared baking sheet In a small bowl, beat the second egg Brush scones with beaten eggSprinkle scones liberally with cinnamon & sugar mixture Place scones in center of ovenBake 20 -22 minutes or until golden and cooked through Cool 10 minutes on a rack Top with low-FODMAP glaze (with added cinnamon) if desired

CINNAMON SCONES



Cinnamon Scones image

Number Of Ingredients 13

1 cup spelt flour
1 cup all purpose flour
1/3 cup almond milk
1 tsp lemon juice
1 Tbsp flax seed meal
3 Tbsp water
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1 T sugar
1 T brown sugar
1/4 cup vegan butter {or regular}
1/4 cup cinnamon chips

Steps:

  • Mix together milk & lemon juice. Set aside. Mix flax meal & water. Set aside.
  • Stir together dry ingredients.
  • Using pastry blender or a pair of knives, cut in cold butter. Pop mixture in the freezer if it gets too warm.
  • Mix in liquid ingredients.
  • Fold in cinnamon chips.
  • Dough may be slightly dry- add more liquid if you need to, but not too much- use your hands to finish mixing the dough.
  • Roll dough into a circle about 3/4 inch thick.
  • Slice dough into triangles {like a pie}.
  • Place on greased or lined baking sheet.
  • Bake at 375 for 12 minutes.
  • Optional: sprinkle with sugar

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