Cinnamoncoffeescones Recipes

COFFEE CINNAMON SCONES

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.

CINNAMON COFFEE SCONES

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.

EASY CINNAMON COFFEE SCONES

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 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.