COFFEE CINNAMON SCONES
If you think scones are supposed to be dry and boring baked goods, you need to let these Coffee Cinnamon Scones change your mind! Perfectly buttery and packed with coffee, cinnamon, and cinnamon chips, you'll want to start every morning with one of these scones.
Provided by Sues
Categories Breakfast Dessert Snack
Time 33m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, cinnamon, ground coffee, and salt.
- Cut in butter with a pastry cutter or fork (or your hands), until pea-size pieces form with some larger chunks remaining.
- Stir in cinnamon chips.
- In a small bowl, whisk together cream and eggs. Using a spatula, fold the cream/egg mixture into the dry mixture until just combined.
- On a lightly floured surface, gently knead the dough a few times. Then using your hands, form a circle about 3/4" thick. Slice dough into 8 triangles and place on prepared baking sheet. Brush scones lightly with heavy cream.
- Bake for 13-15 minutes, until scones are just turning golden around edges.
- Let scones cool a bit before drizzling with coffee glaze and sprinkling with additional cinnamon chips.
EASY CINNAMON COFFEE SCONES
Yield makes 8 scones
Number Of Ingredients 18
Steps:
- For the cinnamon-coffee filling, combine brown sugar, flour, coffee and cinnamon in a medium bowl stir to combine. Add butter, incorporate until coarse crumbs and set aside.
- For the scones, preheat oven to 375ºF. Line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with your fingers until pea size crumbs. In a small bowl, whisk yogurt, egg and vanilla extract. Add to flour mixture and stir with a wooden spoon until moistened. Dump onto a lightly floured surface and knead 5 to 6 times. Divide dough in half, and pat each half into an 8-inch circle. Sprinkle cinnamon-coffee filling over one circle and place remaining dough circle over top. Pinch edges gently together. Cut into 8 wedges and place each wedge on prepared baking sheet. Brush wedges with egg white and sprinkle with sugar. Bake for 20-25 minutes, until tops are golden.
- For the glaze, whisk together icing sugar and coffee in a small bowl. Drizzle over cooled scones.
CINNAMON COFFEE SCONES
Two of me favorite thhings cinnamon and coffee! This is a grand breakfast scone thats a bit on the lighter side.
Provided by Annacia
Categories Scones
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stir together the flour, cinnamon, and Splenda.
- Cut the margarine into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture (margarine pieces should be the size of small peas.).
- Mix together the eggs, coffee, and milk.
- Stir into the dry mixture to form a soft dough.
- Stir in the fruit and nuts.
- Turn dough out onto a floured board and gently pat into a circle of dough about 1/2" thick.
- Cut out rounds with floured biscuit cutter and place them on a greased baking sheet.
- Gently brush tops with milk and sprinkle with sugar.
- Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.
Nutrition Facts : Calories 209.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 47.6, Sodium 419.7, Carbohydrate 32.3, Fiber 2.2, Sugar 5.8, Protein 5.9
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 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.
Nutrition Facts : Calories 2144 kcal, Carbohydrate 272 g, Cholesterol 440 mg, Fiber 10 g, Protein 37 g, SaturatedFat 61 g, Sodium 2139 mg, Sugar 74 g, Fat 102 g, ServingSize 12 scones, UnsaturatedFat 0 g
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