Cinnamon Date Scones Food

CINNAMON DATE SCONES

Steps:

• In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft)., Turn onto a lightly floured surface. Gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half., Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. , Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm.

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.

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 SCONES

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. :)

CINNAMON SCONES

Steps:

• Heat the oven to 400 F.
• In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
• Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
• Add the whisked egg and vanilla extract. Do not stir yet.
• With minimal stirring, mix in just enough milk, buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
• Turn the dough out onto a heavily floured cutting board.
• Knead the dough slightly. When it is done, it should be easy to handle and smooth.
• Gently pat the dough into two (1-inch thick) discs.
• Cut each disc into 6 pieces.
• Transfer the scones to a buttered or parchment-lined baking sheet and bake in the heated oven for 15 to 20 minutes or until lightly golden. Optional: Turn pan halfway through baking.
• Cool on the baking sheet.

DATE AND WALNUT SCONES

Steps:

• Place the flour in a bowl with the baking powder and mixed spice, stir until well mixed, rub in the butter (or whizz in a food processor).
• Stir in the sugar, dates, walnuts and sugar.
• Pour the milk into a well in the middle of the flour and mix with a palette knife to a soft dough. You may not need it all, add gradually until you have a soft but not a wet dough
• Roll out the dough and using a cutter, cut out 8 scones, re-rolling the dough if necessary. Place on a baking sheet, brush the tops with milk and sprinkle with demerara sugar.
• Bake in the oven at 220C for about 18 minutes until well risen and golden brown, Cool on a wire rack.

APPLE CINNAMON SCONES

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.

CINNAMON DATE SCONES

Steps:

• In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft).
• Turn onto a lightly floured surface. With lightly floured hands, gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half.
• Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400 degrees F for 12-14 minutes or until lightly browned. Remove to a wire rack.

CINNAMON DATE SCONES

Steps:

• In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft).
• Turn onto a lightly floured surface. With lightly floured hands, gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half.
• Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400 degrees F for 12-14 minutes or until lightly browned. Remove to a wire rack.