Cinnamon Sugar Scones Recipes

CINNAMON-SUGAR SCONES

Steps:

• In a bowl combine the flour, brown sugar, and cinnamon. Add the cubed butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse sand. If you press some together with your fingers it should clump and hold its shape. Set aside.
• In a large bowl combine the flour, 1/4 cup of sugar, baking powder, baking soda, and salt. Add the cubed butter and cut into the dry ingredients until the butter is the size of small peas.
• Add 1 cup of the cold cream and vanilla and mix until the dough starts to come together. Turn the mixture out onto the counter if needed to bring the dough together.
• Divide the dough in half and roll each into a 6.5-inch round circle.
• Carefully dump filling onto the top of one of the circles, leaving a 1/2 border around the edges.
• Combine the remaining 1 tablespoon of heavy cream and egg to make an egg wash. Brush on the edges of scone and top with second disk of dough. Press edges gently to seal.
• Place on a sheet pan lined with parchment paper and freeze for 30 minutes.
• Meanwhile, preheat oven to 400°F.
• Remove scones from freezer and use a knife to cut into 6 wedges. Space evenly on the prepared sheet pan.
• Combine the remaining granulated sugar and ground cinnamon. Brush the tops of scones with more egg wash and sprinkle with the cinnamon-sugar.
• Bake until the bottoms of the scones are browned, 20-25 minutes. Let cool.
• Whisk the powdered sugar, heavy cream, and vanilla together to make a thick drizzle.
• Drizzle over cooled scones and let set for a few minutes before serving.
• Scones are best served the day they are baked.

CINNAMON-SUGAR SCONES

Steps:

• Preheat oven to 375°. In a large bowl, mix Biscuit Baking Mix and sugar. In another bowl, whisk yogurt, milk and vanilla; stir into dry ingredients just until moistened. Stir in chips. Turn onto a lightly floured surface; knead gently 10 times., Pat into a 9-in. circle. Sprinkle with cinnamon sugar. Cut into eight wedges. Place wedges on an ungreased baking sheet. Bake 20-25 minutes or until golden brown. Serve warm.

BROWN SUGAR AND CINNAMON SCONES

Steps:

• Whisk together the flour, baking powder, salt, brown sugar, and cinnamon. You may have a few brown sugar lumps; that's fine. Work in the butter with a pastry blender until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together the egg, heavy cream, and vanilla.
• Make a well in the dry ingredients and pour the wet ingredients in. With a wooden spoon, stir just until a dough forms.
• Turn dough onto a floured surface and form into a disc about 1-inch tall. Cut into 8 wedges.
• Bake on an ungreased cookie sheet (a cookie sheet lined with a silpat is great, too) at 350 degrees for about 12 - 14 minutes until the scones begin to brown on the bottom.
• Remove from oven and let cool for about 5 minutes before serving.

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.