Cinnamonhoneyscones Recipes

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:

• 1. Preheat oven to 400 degrees. Line a large baking sheet with a Silpat. 2. In a large bowl, combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly. I use my hand for this, it's a lot easier! 3. In a separate bowl, mix egg yolk, honey and buttermilk. Add to the dry ingredients and stir until just combined. 4. Form dough into a ball on your Silpat lined baking sheet. Pat the ball out to half an inch in thickness and eight inches in diameter. Using a pizza cutter, cut into eight pieces. 5. Whisk the egg white until froth forms and brush over the tops of scones. Mix the sugar and cinnamon together and sprinkle on top. 6. Bake at 400 degrees for 10 to 12 minutes. 7. (Optional - Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over 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.

Steps:

• Mix flour, baking powder and cinnamon in a medium sized mixing bowl.
• Add room temperature butter and work it in with your hands until mixture is crumbly.
• Add honey, milk and egg. Mix only until combined.
• Drop evenly spaced heaping spoonfuls onto a cookie sheet lined with aluminum foil.
• Bake at 450 degrees F for 15 minutes or until golden brown.

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:

• In a large bowl, combine the flour, brown sugar, baking powder, cinnamon and salt. Stir in cream just until moistened. Stir in the chocolate chips, pecans and toffee bits. , Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle; cut into six wedges. Separate wedges and transfer to a lightly greased baking sheet. Brush with butter. , Bake at 375° for 16-20 minutes or until golden brown. Combine the glaze ingredients; drizzle over scones. Serve warm.

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.