Cinnamon Coffee Scones Recipes

Steps:

• Stir together the flour, cinnamon, and Splenda.
• Cut the margarine into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture (margarine pieces should be the size of small peas.).
• Mix together the eggs, coffee, and milk.
• Stir into the dry mixture to form a soft dough.
• Stir in the fruit and nuts.
• Turn dough out onto a floured board and gently pat into a circle of dough about 1/2" thick.
• Cut out rounds with floured biscuit cutter and place them on a greased baking sheet.
• Gently brush tops with milk and sprinkle with sugar.
• Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.

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!

Steps:

• Make the streusel: Preheat oven to 400°F; set out two cookie sheets or rimmed baking sheets; combine the flour, brown sugar, cinnamon and nutmeg in a medium-size mixing bowl; add the butter, vanilla and pecans; using a pastry blender, cut the butter into the flour mixture until it is reduced to small bits; crumble and press the mixture between your fingertips until it adheres to itself and forms moist, sandy-textured lumps; set aside.
• Make the scone dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg and cardamom; drop in the chunks of butter and, using a pastry blender, cut the chunks into the flour until they are reduced to the size of large pearls; stir in the granulated sugar; add the raisins to the flour along with the liquid mixture and stir to form a dough.
• Turn the dough onto a lightly floured work surface and knead lightly about 10 times; divide the dough in half and form each piece into a 6 1/2- to 7-inch round disc; cut each round into 6 pie-shaped wedges; carefully pick up each scone, brush the top with a little of the milk and press a large handful of the streusel mixture on the top; after it is covered with the topping mixture, carefully transfer the scone to the baking sheet, placing the scones about 2 1/2 inches apart.
• Bake the scones for 17 to 18 minutes, or until golden and set; cool the scones on the baking sheet for a minute, then remove them to a cooling rack.
• Serve warm, or cool thoroughly; store in an airtight container, for up to 3 days (or freeze) and reheat at another time.

Steps:

• Add the banana, oats, yogurt, cinnamon, agave, coffee, cashew milk, and ice to a blender.
• Blend until smooth.
• Serve in a glass topped with a sprinkle of cinnamon.
• Enjoy!

Steps:

• Preheat oven to 375°F Mix flour, sugar, cinnamon, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended.
• Add to flour mixture; stir until a soft dough forms. Stir in chopped chocolate.
• Place dough on lightly floured surface. Knead about 1 minute or until smooth.
• Place dough on greased baking sheet and pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges. Bake 30 minutes or until golden brown.
• Cool slightly on wire rack.
• Melt and drizzle additional semi-sweet chocolate over scones, if desired. Cut into 12 wedges to serve.

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.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, cocoa powder, granulated sugar, espresso powder, baking powder and salt. Add the cold cubed butter and use a pastry blender or your fingertips to blend the butter into the dry ingredients until the mixture looks like damp sand with some larger pea-sized pieces of butter throughout.
• Make a well in the center of the flour and butter mixture. Reserve 1 tablespoon of the chopped espresso beans, if using, for garnish and sprinkle the remainder around the edge of the flour well. In a small bowl, whisk together the cream, egg and vanilla. Pour the liquid ingredients into the well in the center of the flour mixture. Pour in the melted chocolate. Stir just until all the ingredients are moistened and dough begins to come together; it's okay if the mixture has some light and dark streaks. Turn the dough out onto a lightly floured work surface and gently pat it together into a round about 7 inches in diameter and 3/4 inch thick. Using a sharp knife, cut the dough into 8 equal triangular slices. Sprinkle turbinado sugar over the top of the dough and press gently to adhere.
• Transfer the scones to the prepared baking sheet. Bake until the scones are slightly firm to the touch and a toothpick inserted into one comes out clean (a few small crumbs clinging to the toothpick are okay), 15 to 20 minutes. Transfer the scones to a wire rack to cool completely.
• Meanwhile, for serving, beat the mascarpone, granulated sugar and heavy cream with an electric mixer on high speed until soft peaks form. Serve the scones with a dollop of the mascarpone cream and a sprinkle of reserved espresso beans.

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.

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. :)

Steps:

• Direction Notes:.
• Cut through the circle of dough, but do not separate the wedges. This allows them to bake as one large scone, and they will be much moister than scones baked separately.
• Scones:.
• Combine 2/3 cup milk and the coffee granules in a microwave-safe bowl.
• Microwave at high 1 minute; stir until coffee dissolves.
• Cover and chill completely.
• Stir in vanilla and egg.
• Preheat oven to 425 degrees.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour and the next 4 ingredients (flour through cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
• (The flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.)
• Stir in walnuts.
• Add milk mixture, stirring just until moist (dough will be sticky).
• Turn the dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
• Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
• Cut dough into 10 wedges; do not separate.
• Brush the dough with 2 teaspoons milk; sprinkle with 2 teaspoons sugar.
• Bake at 425 degrees for 20 minutes or until browned.
• Serve warm.
• (serving size: 1 wedge).

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.

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.

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.