Easy Cinnamon Coffee Scones Recipes

COFFEE CINNAMON SCONES

Steps:

• To make the scone filling, combine brown sugar, flour, coffee and cinnamon in a medium bowl. Stir to combine.
• Add butter, and incorporate until you get coarse crumbs and set aside.
• To make 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 it resembles pea-size crumbs.
• In a small bowl, whisk yogurt, egg and vanilla extract. Add this to the flour mixture and stir with a wooden spoon until moistened.
• Dump onto a lightly floured surface and knead 5 to 6 times.
• Divide the 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 a 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 powdered sugar, ground coffee, and coffee in a small bowl. Drizzle over cooled scones.

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.

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.

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.

SIMPLE CINNAMON SCONES

Steps:

• Pre-heat oven to 425.
• Combine flour, powdered sugar, baking powder, salt, and 1 tsp cinnamon in a large bowl.
• Pour milk into mixture, and stir together with a fork.
• Add softened butter, and knead the butter gently into the dough with your hands until dough is soft (add more flour if it's too sticky).
• Place dough on a floured surface, and flatten until it is a 1 1/2-inch disk. Use a glass to cut out rounds, and place them on a greased baking sheet. If you want, you can soften a bit more butter, brush it over the rounds, and sprinkle with a mixture of 1 tsp cinnamon and 1 tsp sugar.
• Bake for about 10 minutes, until lightly golden. Serve with anything, especially blueberry jam.