CINNAMON CHIP SCONES
These sweet cinnamon scones are buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. Feel free to replace the coffee icing with vanilla icing.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 14
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
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.
RAISIN CINNAMON SCONES
I adapted this recipe from a Extra Light Biscuit recipe in a cook book called Feasting Naturally . I added more wet substances and the outcome was great.
Provided by Frank Troy
Categories Scones
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients in mixing bowl (I use a fork).
- cut in butter, and mix with fork until it resembles coarse crumbs.
- Add raisins and make sure they are evenly dispersed.
- Add honey and yogurt while mixing.
- Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top.
- Note: I have made different versions of this recipe (adding dried currants as well as raisins).
CINNAMON CHIP RAISIN SCONES
This creative recipe features raisins and homemade cinnamon "chips" to produce rich, mouthwatering scones. I think they're best served warm with lemon curd or butter and jelly. -Mary Ann Morgan, Cedartown, Georgia
Provided by Taste of Home
Time 1h
Yield 15 scones.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar, cinnamon, shortening and corn syrup with a fork until crumbly and evenly blended. Spread onto a foil-lined baking sheet. Bake at 250° for 30-40 minutes or until melted and bubbly. Cool completely; break into small pieces. , In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened. Gently stir in raisins and cinnamon chips. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. , Line a baking sheet with foil and grease the foil. Place scones 1 in. apart on foil. Brush tops lightly with additional milk. Bake at 400° for 14-16 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 183mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
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
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 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
CINNAMON RAISIN SCONES
Make and share this Cinnamon Raisin Scones recipe from Food.com.
Provided by senseicheryl
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In a medium-sized mixing bowl, measure 1 3/4 cups flour, 3 tablespoons sugar, baking powder, cinnamon and salt. Mix together with a large spoon.
- Melt butter and place in a medium bowl with the applesauce. Add milk, egg and raisins. Stir until ingredients are blended.
- Add wet ingredients to flour mixture. Stir until dough forms into a ball.
- Sprinkle the 3 tablespoons flour on a flat surface. Flour your hands well and move dough from bowl to surface. Knead the dough by using the heel of your hand to push the dough away from you. Then with your hands, pull the dough back toward you, folding over as you pull it. Repeat this for about 1 minute.
- Place the kneaded dough on an ungreased cookie sheet or pizza pan. Pat the dough into an 8" circle. With a knife or pizza cutter, cut the dough into 8 wedges.
- Bake for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 180.4, Fat 4.2, SaturatedFat 2.2, Cholesterol 34.8, Sodium 320.7, Carbohydrate 32.8, Fiber 4, Sugar 9.3, Protein 5.5
RAISIN SCONES
Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.
Nutrition Facts :
CINNAMON-RAISIN OATMEAL SCONES
I was looking for a scone with a little more healthy to it - more than just white flour... and into my inbox came this recipe from Cooks Illustrated - delish!! You can sub half & half for the heavy cream.
Provided by Katzen
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
- Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
- Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
GLUTEN FREE CINNAMON RAISIN SCONES
This is an adaptation of a recipe that I found on Pamela's Products website. The original recipe was for current scones, but I wanted something that was cinnamon raisin and this is what I came up with.
Provided by LARavenscroft
Categories Scones
Time 27m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Mix the dry ingredients together.
- Cut in the butter using two knives.
- Add the beaten egg and milk.
- Mix together with a fork (dough will be thick).
- Drop large, tall dollops onto lightly greased cookie sheet (I use an ice cream scoop to get equal sized scones - about 1/4 cup of batter per scone).
- Bake for 15-17 minutes until lightly browned.
Nutrition Facts : Calories 106.5, Fat 5.7, SaturatedFat 3.5, Cholesterol 35.6, Sodium 84.8, Carbohydrate 13.4, Fiber 0.3, Sugar 11, Protein 1.4
CINNAMON CHIP SCONES
Make and share this Cinnamon Chip Scones recipe from Food.com.
Provided by SaraEMiller
Categories Scones
Time 28m
Yield 10-12 scones
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198.3, Fat 10.1, SaturatedFat 6.1, Cholesterol 43.7, Sodium 359.8, Carbohydrate 22.8, Fiber 0.7, Sugar 3.5, Protein 3.9
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