Cinnamon Raisin Scone Sticks Food

CINNAMON RAISIN SCONE STICKS

Steps:

• Mix all ingredients until soft dough forms. Turn onto surface coated with baking mix. Roll in baking mix to coat.
• Knead dough 5 times. Roll into a 10 x 6 inch rectangle. Cut crosswise into 10 (1 inch) strips.
• Place on an ungreased cookie sheet, about 1 inch apart.
• Bake in a 450 degree oven for 10 to 12 minutes. Note: Size and length of strips can be varied.

RAISIN CINNAMON SCONES

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).

RAISIN SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
• Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
• Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

CINNAMON STICKS (COOKIES)

Steps:

• Preheat oven to 350 degrees.
• In a small mixer bowl beat egg whites till you form soft peaks, gradually add sugar till you form stiff peaks.
• Stir together the flour and cinnamon.
• fold into egg whites.
• Stir together oil of cinnamon and margarine or butter; fold into egg white mixture.
• Drop batter by 2 level measuring teaspoons onto a greased cookie sheet and spread with a spatula to a 3-inch circle, baking 2 or 3 cookies at a time allowing room to spread.
• Bake for 6-7 minutes or till golden around the edges.
• Let cool for only 2 0r 3 seconds, then loosen and quickly roll around a wooden spoon handle (a chopstick works well too).
• Slid cookie onto a cooling rack and continue with other cookies.
• Repeat with remaining batter, using a clean greased cookie sheet for each batch.
• NOTE: If the cookie becomes too stiff to roll return to the oven for one minute.

CINNAMON SUGAR STICKS

Steps:

• Cook refrigerated bread stick dough according to package directions.
• Brush with melted butter and sprinkle with cinnamon-sugar mixture.

CINNAMON STICKS

Steps:

• Heat oven to 350.
• Unroll dough; separate into strips.
• Combine margarine and honey; brush over strips.
• Twist each strip on flat surface.
• Place 1 inch apart on large ungreased cookie sheet.
• In small bowl, combine sugar and cinnamon; sprinkle evenly over strips.
• Bake for 15 to 18 minutes or until golden brown.