HERSHEY'S® WHITE CHOCOLATE CINNAMON SCONES
Delicate sour cream scones flavored with white chocolate and lemon, and studded with cinnamon chips.
Provided by Sally Sibthorpe
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.
- Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.
- In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.
- Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.
- Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.
Nutrition Facts : Calories 676.2 calories, Carbohydrate 73.3 g, Cholesterol 88.6 mg, Fat 37.7 g, Fiber 1.8 g, Protein 10.8 g, SaturatedFat 22.4 g, Sodium 544 mg, Sugar 38.4 g
CHOCOLATE CINNAMON SCONES
Make scones just like those from your local coffeehouse at home. They are delicious served warm with a good cup of coffee or tea.
Provided by Annacia
Categories Scones
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 320, Fat 16, SaturatedFat 9.6, Cholesterol 61.9, Sodium 252.5, Carbohydrate 41.2, Fiber 1.8, Sugar 19.1, Protein 4.9
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!
CHIPPY CINNAMON SCONES
I love baking and am crazy about cinnamon rolls, but they take a lot of time to put together. I made this recipe to satisfy the craving!-Camilla Saulsbury, Nacogdoches, Texas
Provided by Taste of Home
Time 40m
Yield 6 scones.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 499 calories, Fat 29g fat (16g saturated fat), Cholesterol 70mg cholesterol, Sodium 270mg sodium, Carbohydrate 57g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
CINNAMON COCOA MERINGUES WITH VANILLA ICE CREAM AND CINNAMON CHOCOLATE SAUCE
Categories Milk/Cream Blender Chocolate Egg Dessert Bake Freeze/Chill Christmas Cinnamon Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make the sauce:
- In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat, add the chocolates, and whisk the mixture until they are melted. Whisk in the butter and the cinnamon, whisking until the sauce is smooth, and let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm. Makes about 1 1/2 cups.
- Make the meringues:
- In a bowl with an electric mixer beat the egg whites until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Sift the cocoa powder and the cinnamon over the meringue and fold them in gently but thoroughly. Transfer the mixture to a pastry bag fitted with a 1/2-inch star tip and pipe it into 5-inch rounds on baking sheets lined with parchment paper. Bake the meringues in the middle of a preheated 250°F. oven for 1 1/2 hours and let them cool on the sheets. The meringues may be made 10 days in advance and kept, separated with sheets of wax paper, in an airtight container. Arrange 1 meringue on each of 2 plates and top each meringue with a scoop of the ice cream and some of the cinnamon chocolate sauce.
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
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