CINNAMON SCONES
Make and share this Cinnamon scones recipe from Food.com.
Provided by najwa
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
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.
CINNAMON SCONES
This is a mildly sweet, soft scone that is great for breakfast. NOTE: I tried posting this note way earlier and then I read the review.. the humidity outside greatly affects the moisture of the dough! I've made this on hot rainy days and I end up having to add up to a cup of extra flour. So keep in mind the flour you add may vary greatly, add as needed.
Provided by Local Expert
Categories Scones
Time 35m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Mix the flour, sugar, brown sugar, baking powder, cinnamon, and salt into a bowl.
- Mix the butter in with your hands, squeezing it between your fingers. The mixture will be crumbly with some chunks of butter.
- In a separate bowl, mix the milk, egg, and vanilla together. Then pour it into the butter mixture and mix until just incorporated.
- Put a piece of parchment paper on the cookie sheet. Put the ball of dough in the center, flattening it into a disk approximately 8-9 inches in diameter and 1/2 inch deep. (It may help to put some flour on the cookie sheet to keep it from sticking).
- Cut the disk into 8 slices. Separate the pieces on the cookie sheet because they will expand and run into each other.
- Bake for 20-23 minutes.
Nutrition Facts : Calories 314, Fat 13.2, SaturatedFat 8, Cholesterol 56.6, Sodium 331.8, Carbohydrate 43.9, Fiber 1.3, Sugar 15.2, Protein 5.2
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!
CINNAMON SCONES
Buttery cinnamon scones, perfect for and lunch time snack with a nice cuppa!!
Provided by bakingchef15
Time 20m
Yield Serves 8
Number Of Ingredients 7
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 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 CHIP SCONES
These light and fluffy scones are a delicious way to start the morning.
Provided by VenatorInc
Categories Scones
Time 40m
Yield 14
Number Of Ingredients 12
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.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 41.8 g, Cholesterol 27.4 mg, Fat 14.2 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 8.8 g, Sodium 311.3 mg, Sugar 19.1 g
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
GIANT CINNAMON ROLL SCONE
Just when you thought the world couldn't improve upon cinnamon rolls, this dreamy mashup comes along. Adapted from "Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible" (Atria, 2020) by Erin Gardner, they are actually quite easy to put together: Toss together a basic scone dough, then roll it out, spread it with a sweet cinnamon-butter filling, cut it into strips, roll it up, score and bake. Once cooled, drizzle the roll with a simple vanilla sugar icing, gently break into wedges and serve to the delight of your loved ones.
Provided by Margaux Laskey
Categories breakfast, brunch, snack, pastries, dessert
Time 1h30m
Yield 8 scones
Number Of Ingredients 13
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the cubed butter, then pinch and press the butter into the flour until the mixture resembles coarse sand.
- Make a well in the center of the sandy mixture and add the heavy cream and vanilla. Toss and fold until it comes together to form a loose dough.
- Dust your work surface with flour and turn the dough out onto it. Gently knead the dough two or three times to bring it together. Use your hands to press the dough into a 5-by-14-inch rectangle with a long side facing you. Imagine the dough divided vertically into three equal sections, like a standard sheet of paper folded to fit into an envelope. Carefully lift the section on the right and fold it over the center section. Lift the section on the left and fold it over the other two layers. When you look at your dough from the front, you should see three distinct layers. Turn the little dough package so that one of the folded edges is facing you.
- Use your hands to press the layered dough back down into a long rectangle similar in size to the first one you made, flouring your work surface and dough as needed.
- Make the filling: In a small bowl, whisk together the melted butter, brown sugar and cinnamon. Drizzle the filling on top of the dough and spread it out using a spoon or silicone spatula to fully cover the top surface of the dough.
- Cut the dough lengthwise into four equal strips. Pick up a strip and transfer it to the prepared baking sheet, filling-side up. Roll it up tightly, then stand it up on one of its flat sides in the center of the sheet. Pick up another strip, and wrap that strip, filling-side in, around the standing coil starting where the first coil left off. Repeat with the two remaining strips. Gently push the circle of coiled dough down to adhere the strips together and flatten the dough to about 9 inches in diameter. Cover and chill the dough for at least 30 minutes, or up to overnight.
- Position a rack in the center of the oven and heat the oven to 350 degrees. Cut the chilled roll into 8 wedges, leaving the cut pieces together in a circle instead of pulling them apart.
- Bake, rotating the pan halfway through, until the scones have puffed and browned around the edges, 20 to 24 minutes.
- Transfer the sheet to a rack to cool for 20 to 30 minutes before carefully moving the warm scones onto a cutting board or serving platter. (If you don't let them cool first, they will fall apart when you try to move them.) Using a knife, gently slice to separate the 8 individual scones, but don't pull them apart.
- Make the glaze: In a small bowl or glass measuring cup, whisk together the confectioners' sugar and vanilla with enough milk until the glaze is spreadable. Drizzle it over the scones and serve.
APPLE CINNAMON SCONES
I landed my first job in a bakery when I was sixteen. I would come in after school and make huge batches of scone mix to help the morning baker. After I graduated from high school, I became the principal baker --and spent the summer waking up at 2 a.m. Even though I had to go to bed at 7 p.m., I felt like the coolest kid in town. The bakery offered a bunch of different flavors of scones, and I could never decide on a favorite.
Provided by Erin Jeanne McDowell
Categories dessert
Time 45m
Yield About 18 scones
Number Of Ingredients 10
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.
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BEST CINNAMON SCONES RECIPE (SWEET & EASY)
From somewhatsimple.com
3.7/5 (18)Total Time 35 minsCategory Bread, BreakfastCalories 226 per serving
- 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.
CINNAMON SCONES RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
5/5 (7)Total Time 37 minsCategory BreakfastCalories 218 per serving
- Preheat the oven to 400° and have ready two baking sheets lined with either parchment paper or a silicone baking mats. For the topping, mix together 2 tablespoons granulated sugar, decorative sugar (if using), 1/2 teaspoon of cinnamon, and a pinch of sea salt. Set aside until ready to use.
- Whisk together the buttermilk and egg in a large measuring pitcher. Set aside until ready to use.
- Add flour, 2 tablespoons granulated sugar, baking powder, 3/4 teaspoon sea salt, and 1/2 teaspoon of cinnamon to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until evenly combined. Add the butter to the stand mixer and continue to mix on medium until the cubes are broken up into pea-sized bits. Add the cinnamon chips, if using, and mix once more. If you don't have a stand-mixer, see the notes below.
- Reduce the mixer speed to low and slowly drizzle in the contents of the measuring pitcher. As soon as the dough comes together, place the dough onto a floured work surface.
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