Brown Sugar Scones Recipes

CINNAMON BROWN SUGAR SCONES

Steps:

• Preheat oven to 375ºF.
• Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large bowl, whisk together the flour, brown sugar, baking soda, nutmeg, cinnamon and coconut sugar until well-combined.
• Add the cold butter and use a pastry cutter or fork to combine with flour mixture until small pea-sized pieces of butter remain.
• Stir in 1/2 cup heavy whipping cream until a cohesive but not sticky dough forms.
• Fold the dough out onto a floured cutting board and form into a large circle, about 1" thick.
• Slice the circle into 8 equal triangles using a pizza cutter.
• Place the scones on a lined baking sheet. Brush with the remaining heavy whipping cream.
• Bake for 22-25 minutes until scones are lightly golden.

BROWN SUGAR SCONES

Steps:

• Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
• Add walnuts, and raisins and toss to incorporate.
• Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
• Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1" thickness. Cut rounds using a 2" round biscuit cutter and transfer to parchment lined baking sheet.
• Or, pat into a square and cut square scones.
• Freeze for 15 minutes.
• Brush scones with cream, and sprinkle with sugar.
• Bake until they begin to brown, 20 to 22 minutes. Remove from the oven and cool on a rack.

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.

BROWN SUGAR AND CINNAMON SCONES

Steps:

• Work the dough quickly (don’t over-mix!) and put the dough wedges into the heated oven as soon as possible.
• The process — from mixing to pulling the finished scones out of the oven —shouldn’t take more than 15-20 minutes.
• Scones are best served warm.
• In order to keep the scones flaky it’s important to have all ingredients, work surfaces and tools clean, cold and dry.
• Adjust oven rack to middle position and heat oven to 350 degrees.
• Roast nuts on a baking sheet for 7 to 10 minutes until light brown and aromatic.
• Remove nuts and cool.
• Crush in a zip-lock bag with a rolling pin.
• Add brown sugar and cinnamon to nuts, combine and place bag in freezer.
• Cut butter and shortening into 1/4” chunks on a small plate and place in freezer.
• Raise oven temp to 450 degrees, Lightly flour a work board and place in refrigerator Sift flour, baking soda, cream of tartar, salt and sugar into large bowl and place in freezer with (pastry blender) for 10 to 15 minutes.
• Measure and combine butter milk, cream and vanilla and place in refrigerator.
• Now that everything is prepared it’s time to make the scones, work as fast as possible, you need to complete the process without interruption.
• It shouldn’t take more than 15 minutes to get them into the oven from this point.
• Remove butter/shortening and flour mixture from freezer, With a pastry blender cut butter/shortening into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.
• (This can also be done in a food processor, just be sure to refrigerate the bowl for 15 mins before starting) Add nut/brown sugar mixture to flour/butter mixture, toss lightly with a wooden spoon to combine (if using a food processor, pulse until combined) Make a well in the center and pour in cream/buttermilk/vanilla mixture.
• Working quickly, blend ingredients together with a rubber spatula or wooden spoon into a soft crumbly dough.
• (do not over-mix or scones will be tough).
• (Once again, if using the food processor pulse till just combined).
• Turn dough onto your cold, floured, work board.
• Dough will be a crumbly mess, work it gently, turning no-more than four times, and lightly press it into a rectangle (5x10x1/2” thick).
• Cut rectangle in half into two 5x5’s, then each half into two 2 ½ x 5’s forming four quarters.
• Cut each quarter diagonally and place wedges 1 inch apart on a light colored non-stick baking sheet.
• Bake until scones are lightly brown, 10 to 12 minutes.
• Place on a wire rack and serve immediately.
• Scones will keep overnight, cover them with a thin pastry cloth or kitchen towel.
• Possible Additions/Substitutions---------àm .
• Use 1 cup of raisins, dates or other dried fruit in-place of brown sugar/nuts.
• Use 1 cup of white chocolate chips, Hershey’s cinnamon chips or mini chocolate chips in place of brown sugar/nuts.
• Replace 1/2 tablespoon of vanilla with nut flavored extract.
• Use whole milk in place of butter milk and or cream.
• Use sour cream in place of butter milk.
• Drizzle icing over cooled scones.

BROWN SUGAR WHEAT SCONES

Steps:

• Preheat the oven to 375 degrees.
• In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flours, salt, sugar and baking powder at low speed. With the mixer running, add the butter and mix until coarse and sandy. Add the milk and mix until almost combined, then add the currants and mix just to distribute them evenly through the dough. Do not overmix; there may still be some flour not mixed in. Turn the dough out onto a lightly floured surface. Knead the dough 10 times. With a lightly floured rolling pin, roll out the dough 1-inch thick. With a biscuit or cookie cutter or a clean empty can, cut out circles about 2 1/2 inches in diameter. Transfer to an ungreased baking sheet with a spatula. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used up. Brush the tops of the scones with cream and sprinkle with brown sugar. Bake until light golden brown, about 15 minutes.