Lauras Cinnamon Scones Recipes

CINNAMON SCONES RECIPE

Steps:

• Preheat the oven to 400. Line a baking sheet with parchment or silicone, then set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Grate the cold butter into the flour mixture and toss to coat.
• In a small bowl, whisk together the half and half, egg, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just combined, being careful not to overmix. The dough should be a little rough and shaggy, but should hold together.
• Gently pat the dough out on a floured surface into a rectangle that is approximately 8 inches tall and 10 inches wide.
• In a small bowl, mix together the brown sugar and cinnamon. Spread the brown sugar mixture evenly over the dough.
• Gently roll the dough up, starting on the wider side, to form a long tube. Cut the dough into ten even-sized pieces, and place them on the prepared baking sheet. Bake 18-20 minutes, or until golden brown. Let cool.
• In a small bowl, whisk together the powdered sugar and 1 tablespoon milk. Add additional milk, as needed, to make a smooth and somewhat runny glaze. Drizzle the glaze over the cooled scones and let set.

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.

LAYERED CINNAMON SCONES

Steps:

• Preheat oven to 190ºC (170ºC fan) mark 5 and line a baking sheet with baking parchment. Using a food processor pulse butter, flour, baking powder and a pinch of salt until mixture resembles fine breadcrumbs. Alternatively rub butter into flour, baking powder and salt using your fingertips.
• Pulse/mix in 75g of the granulated sugar. Tip mixture into a large bowl if pulsed in a food processor. In a small jug, whisk egg and milk to combine. Pour into the flour mixture and use a fork to stir until mixture clumps together.
• Tip on to a work surface and bring together but kneading once or twice lightly. Lightly flour surface and roll out dough until it's about the size of an A4 piece of paper (with a short side nearest you). Scatter half the remaining sugar and 1tsp cinnamon over the top half of the dough. Fold the bottom half of the dough up to cover the sugar mixture.
• Repeat rolling, scattering and folding once more with remaining sugar and cinnamon. Pat folded dough into a rough 18cm circle. Transfer to the lined baking sheet and sprinkle over a little more cinnamon and sugar. Slice into 8 equal wedges and pull them apart slightly on the tray.
• Bake for 20-25min, until golden and risen. If the scones have spread, then re-slice into wedges and leave to cool on tray for 5min, before serving warm or at room temperature.

LAURA'S LOVELY FRUIT SCONES

Steps:

• Preheat the oven to 220 degrees Celsius / gas mark 7 / 425 degrees Fahrenheit.
• Add the butter, flour and baking powder to a chilled mixing bowl and using your hands rub the butter and the flour together, making a light, crumbly mixture. You want to keep all of these ingredients as cool as possible whilst doing this, then stir in the sugar and the and the dried fruit.
• Add the milk and all but one tablespoon of the eggs into the flour mixture, until it makes a moist, soft dough.
• Lightly flour your work surface and turn out the dough. Gather the dough into a ball, and then roll out until it is roughly three quarters of an inch thick. Cut out as many circles as you can (I normally get about 10) and add them to a lightly greased baking tray.
• Brush all of the scones with the rest of the egg, then add to the oven and cook for 10-12 minutes, or until they have risen and turned a light golden-brown colour
• Remove the scones and leave to cool on a wire rack.

CHOCOLATE CHIP COOKIE SCONES

Steps:

• Preheat oven to 400 degrees F and line a large baking sheet with nonstick parchment paper.
• Cut butter into small 1/4 inch cubes. Place in a small bowl back in the refrigerator. In another small bowl, whisk together applesauce and vanilla extract. Set aside (room temp is fine).
• In a large mixing bowl, whisk together flour, coconut sugar, baking powder, baking soda, cinnamon and sea salt.
• Working quickly, use clean fingers to pinch the cold butter with the dry mixture, breaking the butter down into small pieces. Stir in the applesauce/vanilla extract, which should create a crumbly, ragged looking texture.
• Stir in chocolate chips. Starting with 1/2 cup, stir in yogurt just until the dough starts to come together. You don't want it to be a wet dough; there should still be some dry bits that don't stick.
• Turn dough out onto baking sheet and knead gently a few times, just folding the dough in on itself. Form dough into a disk, approximately 8 inches wide and 1 1/2 inches tall. Using a sharp knife, slice disk into 8 wedges. If using, brush with a thin layer of almond milk and sprinkle on cacao nibs.
• Bake scones for 18-20 minutes, or until a toothpick comes out clean. Allow scones to cool at least 10 minutes before separating into wedges.

CINNAMON BUN SCONES

Steps:

• 1. Heat oven to 425F. Spray cookie sheet with cooking spray.
• 2. In a large bowl, combine flour, oats, 8 tablespoons of sugar (set aside remaining 2 tablespoons for later), baking powder and salt; mix well.
• 3. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
• 4. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
• 5. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely.)
• 6. Drop dough by 1/4 cupfuls, 2 inches apart on cookie sheet.
• 7. Bake 11 to 13 minutes, or until golden brown. Remove to wire rack; cool 5 minutes. in small bowl, combine powdered sugar and enough juice or milk for the desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

LAURA'S PUMPKIN SCONES

Steps:

• Place all dry ingredients into a food processor and incorporate with the cold butter and the wet ingredients.
• Mix in the chocolate or the cinnamon chips and the pecans by hand.
• Place into a divided scone pan and bake @400 for 20 minutes.

LAURA'S CINNAMON SCONES

Steps:

• Mix all dry ingredients together.
• In a food processor mix all dry ingredients and the butter. Pulse a few times until it looks crumbly. Or cut the butter in with a pastry knife.
• In a separate bowl, mix the milk, egg and vanilla.
• Add the milk mixture through the feed tub of your food processor, and mix for approximately 20 seconds.
• Remove to a bowl and hand mix in the cinnamon chips.
• Place in scone pan or pat them into 8 triangles.
• Bake @ 400 degrees for 20 minutes.