Easyapplecinnamonwalnutscones Recipes

Steps:

• Heat oven to 400.
• Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add apple, cinnamon chips, and walnuts and stir. Add vanilla to milk, and combine with the dry ingredients; stir until the dry ingredients are damp.
• Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with sugar.
• Bake at 400 for 20 minutes, until lightly browned.

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 bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs.
• Combine eggs and cream, stir into dry ingredients just until moistened.
• Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick.
• Cut tino 8 wedges.
• Separate wedges, place on a greased baking sheet.
• Brush top with buttermilk and let rest 15 minutes.
• Bake at 400 degrees for 14-16 minutes, or until golden brown.

Steps:

• Preheat the oven to 350 degrees F. Grease a 10- or 12-inch cast-iron skillet with oil and set aside.
• Combine the flours, baking powder, flax meal, cinnamon, baking soda and salt in a mixing bowl, and stir with a fork or whisk until well combined. Add the maple syrup, sparkling water, vanilla and oil and stir well with a fork to combine.
• Grate the apples with a box grater or a food processor with a grater attachment blade. Add the apples and walnuts to the batter and stir to combine.
• Spoon the batter into the prepared skillet and spread evenly. Bake until the top is lightly browned, 20 to 30 minutes. Let cool 5 minutes, then slice into 8 wedges and serve.

Steps:

• Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes.
• Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours.
• When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed.
• To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint.

Steps:

• combine wet ingredients in a smaller bowl and dry in a large bowl.
• Add wet ingredients mixture to dry, add flour or buttermilk if needed, mix to form a dough.
• kneed lightly on a floured surface, form the dough into a round shape.
• flatten to about 1 inch in thickness and cut out circular biscuits using a cutter or a glass.
• Sprinkle with some brown sugar and cinnamon
• Bake at 350 degrees for 15-20 minutes.
• Serve fresh or toasted.

Steps:

• Preheat the oven to 200 degrees celcius.
• Take a mixing bowl and put the Flour, Sugar, Baking powder, butter and the salt and mix until it resembles a crumbly texture.
• Secondly add your crushed walnuts and cinnamon and mix contently.
• Then add your syrup, milk and water in constantly mixin until a doughy mixture is resembled.
• Roll out and evenly cut equal cirles and place on a well greased baking tray approximately 3.5cm apart.
• Whisk one egg repeatedly and paste the scones ... this is to give the scones a glaze whilst they cook
• sprinkle sugar over your scones
• And finally place on the middle shelf and leave for 20 - 25 minutes untill golden brown.
• Enjoy !

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

Steps:

• Heat oven to 400°F Grease a baking sheet.
• In a large bowl, combine flour, 2 tbls sugar, baking powder, and 1 tsp cinnamon; mix well.
• With pastry blender, cut in butter until mixture resembles coarse crumbs.
• Stir in apples and walnuts.
• In a small bowl, combine milk and egg yolk, blend well.
• Add milk/egg mixture to the flour mixture and stir just until dry ingredients are moistened.
• On a lightly floured surface, gently knead dough several times.
• With floured rolling pin, roll dough to 1/2 inch thickness.
• Cut out scones with a 3-inch round cookie cutter.
• Place 2 inches apart on prepared baking sheet.
• In another small bowl, beat egg white until foamy.
• Brush egg whites over tops of scones.
• Mix together the cinnamon and sugar for the topping and then sprinkle this over the scones.
• Bake for 20-22 minutes or until firm to the touch.
• Immediately remove from the baking sheet and serve warm.

Steps:

• In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
• With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.
• Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
• Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
• Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

Steps:

• In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. , Combine eggs and cream; stir into dry ingredients just until moistened. Turn onto a floured surface; gently pat into a 7-in. circle, 3/4-in. thick. Cut into eight wedges. , Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let stand for 15 minutes. Bake at 450° for 14-16 minutes or until golden brown.

Steps:

• Set oven to 325°F.
• Generously spray a baking/cookie sheet with nonstick cooking spray or line with parchment paper.
• In a medium bowl, toss the walnuts with sugar and salt, then drizzle the corn syrup over and toss with two forks to coat.
• Spread the nuts on the baking sheet (some nuts will stick together).
• Bake until the nuts are a deep golden and the sugar mixture is bubbling, stirring occasionally to break up lumps (this should take about 15 minutes of baking time).
• Cool completely on the baking sheet.

Steps:

• Place apples in a microwave-safe bowl; heat in microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat. Heat apples in microwave until soft and warm, about 1 minute more.