Lauras Cinnamon Scones Food

THE BEST SCONES

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
• Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

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.

LAURA'S CINNAMON SCONES

Steps:

• Mix all dry ingredients together.
• In a food processor mix all dry ingredients and the butter. Pulse a few times until it looks crumbly. Or cut the butter in with a pastry knife.
• In a separate bowl, mix the milk, egg and vanilla.
• Add the milk mixture through the feed tub of your food processor, and mix for approximately 20 seconds.
• Remove to a bowl and hand mix in the cinnamon chips.
• Place in scone pan or pat them into 8 triangles.
• Bake @ 400 degrees for 20 minutes.

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.

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.

APPLE CINNAMON SCONES

Steps:

• Heat oven to 400°F Grease a baking sheet.
• In a large bowl, combine flour, 2 tbls sugar, baking powder, and 1 tsp cinnamon; mix well.
• With pastry blender, cut in butter until mixture resembles coarse crumbs.
• Stir in apples and walnuts.
• In a small bowl, combine milk and egg yolk, blend well.
• Add milk/egg mixture to the flour mixture and stir just until dry ingredients are moistened.
• On a lightly floured surface, gently knead dough several times.
• With floured rolling pin, roll dough to 1/2 inch thickness.
• Cut out scones with a 3-inch round cookie cutter.
• Place 2 inches apart on prepared baking sheet.
• In another small bowl, beat egg white until foamy.
• Brush egg whites over tops of scones.
• Mix together the cinnamon and sugar for the topping and then sprinkle this over the scones.
• Bake for 20-22 minutes or until firm to the touch.
• Immediately remove from the baking sheet and serve warm.

LAURA'S PUMPKIN SCONES

Steps:

• Place all dry ingredients into a food processor and incorporate with the cold butter and the wet ingredients.
• Mix in the chocolate or the cinnamon chips and the pecans by hand.
• Place into a divided scone pan and bake @400 for 20 minutes.

MAPLE CINNAMON SCONES

Steps:

• Preheat oven to 375 degrees.
• Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl to blend. Cut butter into small chunks and mix until mixture becomes crumbly.
• Stir milk, maple syrup, and almond in a small bowl to blend. Gradually add wet mixture to dry mixture, stirring just until dough forms a ball.
• Turn dough out onto lightly floured surface. Knead dough a few times, but don't overwork it or the scones will be too dense. Roll it out to 1/2-inch thickness and cut into triangular wedges. Transfer wedges to an ungreased baking sheet.
• OPTIONAL: beat one egg and brush lightly over scones to create a glaze.
• Bake scones until golden, about 20 minutes. Transfer to rack to cool.

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. :)