Cinnamon Chip Cream Scones Food

EASY CINNAMON CHIP SCONES

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.

CINNAMON CHIP SCONES

Steps:

• Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, brown sugar, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cinnamon chips, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.
• Whisk the icing ingredients together. Drizzle over warm scones.
• Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

CINNAMON CHIP SCONES

Steps:

• Preheat oven to 375°F
• Combine flour, baking powder, baking soda, salt, and sugar in mixing bowl. Add butter slowly, mixing well.
• In a seperate bowl, combine egg yolk, vanilla, and buttermilk. Add to dry ingredients, mixing completely. Stir in cinnamon chips.
• On a floured surface, roll out dough (with hands only) to 1/2" thickness. Cut into scones, place on ungreased cooking sheet. Brush egg white over scones and sprinkle cinnamon sugar over scones. Bake 18 minutes.
• Cool scones 5 minutes, move to plate and cover until completely cool.

CINNAMON CHIP SCONES

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.

CINNAMON CHIP SCONES

Steps:

• For the Scones1. In a small bowl, blend the sour cream, vanilla and baking soda, and set aside.2. Preheat oven to 350 degrees F. Lightly grease a large baking sheet or line with parchments paper.3. In the bowl of your food processor, place the flour, sugar, baking powder, cinnamon, cream of tartar, and salt. Pulse a few times to incorporate. Add in the butter and pulse until butter is in pea-sized pieces. 4. Add in the sour cream mixture and eggs into the flour mixture and pulse until just moistened.5. Remove scone dough from the food processor and into a bowl, fold in cinnamon chips.6. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. You can easily shape these any size you want.7. Optional: Brush the tops lightly with egg wash.8. Bake 13-16 minutes in the preheated oven, until golden brown on the bottomFor the Cream Cheese Glaze1. Mix the cream cheese with the butter, confectioners' sugar, vanilla extract, and milk in a bowl. 2. Drizzle over cooled scones in any fashion you choose, I used a pastry bag with a Wilton #3 tip to achieve the look shown in the photos.

CINNAMON 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.

RICH CINNAMON-CHIP SCONES

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in baking chips. Whisk 1 cup cream and egg; stir into crumb mixture just until moistened., Turn dough onto a floured surface; knead 10 times. Pat into a 9-in. circle. Cut into 12 wedges. Separate wedges and place on a greased baking sheet. Brush with remaining cream. Combine coarse sugar and remaining cinnamon; sprinkle over tops., Bake 14-16 minutes or until golden brown. Serve warm.

CINNAMON CHIP SCONES

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.

CINNAMON CHIP CREAM SCONES

Steps:

• Combine flour, baking powder and salt.
• Add heavy cream and mix thoroughly.
• Add in cinnamon chips.
• Roll into balls and place into scone pan or cookie sheet.
• Bake at 425 degrees for 12-15 minutes. Enjoy!

AMAZING CINNAMON CHIP SCONES

Steps:

• Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Cut in the cold butter, with a pastry blender, until it resembles course crumbs.
• Stir in buttermilk until moistened.
• Fold in cinnamon chips.
• Knead gently (10-12 times) or until dough is no longer sticky on a lightly floured surface.
• Cut the dough in half. Then gently roll each portion into a 7 inch circle.
• Brush each circle with melted butter.
• In a separate bowl, combine the sugar and cinnamon for the topping. Then sprinkle the mixture onto the circles (You can add more sugar and cinnamon if you like).
• Cut each circle into six wedges. Then separate the wedges and place on an ungreased baking sheet.
• Bake at 425 degrees for 11-13 minutes or until lightly brown.

CINNAMON CHIP SCONES

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(I use a food processor for this). 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.

CINNAMON CHIP SCONE

Steps:

• Mix flour, brown sugar, baking powder, cinnamon, and baking soda together.
• Cut in the butter. I only used 1 stick of butter myself. The first time I made this I used 3 different kinds of measuring cups; don't do that, lol, it didn't work, lol.
• Mix in egg and buttermilk; mix together.
• Add cinnamon baking chips.
• Pat out on bench flour; make round; pat down.
• Brush with melted butter.
• Sprinkle with sugar and cinnamon.
• Cut into 6 wedges; separate and bake 15 or 20 minutes in a 425 degree Fahrenheit oven until done. The scones that I didn't seperate completely didn't cook as fast.

CINNAMON CHIP SCONES

Steps:

• Preheat oven to 400°F.
• Cinnamon "chips": Combine 2T sugar/1 packet Stevia, cinnamon and softened butter. Spread thinly on wax or parchment paper and microwave a few seconds at a time until becomes crystallized, so that upon cooling, you can break mixture up into cinnamon "chips".
• Dough: Combine flour, other 2T sugar/1 packet Stevia, 1 t cinnamon, baking powder, baking soda and salt in a bowl. Cut in butter pieces with pastry blender or 2 knives until mixture resembles coarse meal. Add yogurt, stirring until just moist.
• Turn out dough onto lightly floured surface. Knead lightly 4 or 5 times (dough may be slightly sticky). Pat into 5" circle on baking sheet coated with cooking spray. Cut into 4 wedges; separate slightly. Brush with milk and sprinkle with Turbinado sugar.