Cinnamon Scone Bread Food

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.

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 SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Mix the flour, sugar, brown sugar, baking powder, cinnamon, and salt into a bowl.
• Mix the butter in with your hands, squeezing it between your fingers. The mixture will be crumbly with some chunks of butter.
• In a separate bowl, mix the milk, egg, and vanilla together. Then pour it into the butter mixture and mix until just incorporated.
• Put a piece of parchment paper on the cookie sheet. Put the ball of dough in the center, flattening it into a disk approximately 8-9 inches in diameter and 1/2 inch deep. (It may help to put some flour on the cookie sheet to keep it from sticking).
• Cut the disk into 8 slices. Separate the pieces on the cookie sheet because they will expand and run into each other.
• Bake for 20-23 minutes.

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).

CINNAMON SUGAR SCONES

Steps:

• Sift flour and salt in a bowl; rub in butter until mix resembles bread crumbs.
• Add milk, mix to a soft dough, and turn onto floured surface; knead lightly.
• Roll out to 5mm (1/4 inch) thickness and cut into rounds with a 9cm (3 inch) cutter.
• Brush with melted butter; fold in half.
• Sprinkle tops with combined sugar and cinnamon.
• Place, sugar side up, on lightly greased tray.
• Bake in hot oven 10-15 minutes.