Best Brown Sugar Scones Recipes

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 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.

STRAWBERRY-SOUR CREAM SCONES WITH BROWN SUGAR CRUMBLE

Steps:

• Preheat the oven to 400°. Combine the flour, baking powder, sugar, and salt in a mixing bowl. Cut the butter into the flour until it looks like coarse bread crumbs. Add the strawberries and toss until the berries are coated with flour. Whisk together the egg, sour cream, 1/4 cup of the milk, and vanilla. Pour this onto the flour mixture and then fold them together until all the flour is moistened. If necessary, add up to 1/4 cup of additional milk until a shaggy, moist dough is formed. Try not to overwork the dough. Sprinkle a little flour on your counter, turn out the dough, and sprinkle a little more flour on top. Pat the dough into a circle or rectangle about 1-inch thick, and use a bench scraper to cut the scones into wedges. Transfer the scones to a greased baking sheet. Combine the ingredients for the topping and use your fingers to crumble this evenly over all of the scones. Bake for 20 - 25 minutes until the scones are firm on the outside and golden in spots. Let the scones cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling. These scones are best on the day that they're made. If you're planning on keeping them for several days, skip the topping (which will absorb moisture and get mushy) and instead smear them with butter and a sprinkle of brown sugar just before eating.

VEGAN PUMPKIN SCONES WITH MAPLE BROWN SUGAR GLAZE

Steps:

• In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and pumpkin pie spice). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
• Knead the dough in the bowl until well mixed.
• Spray a cookie sheet with nonstick spray. Flour your hands, and form the dough into small triangles, using about 1/8 cup of dough for each mini-scone.
• Bake at 425 degrees for 10-12 minutes. If the edges are turning brown, it's time to take them out!
• Powder the brown sugar in a blender or food processor until it resembles confectioners sugar.
• Melt the margarine in a small pot. Remove from heat before the margarine burns, and add the powdered brown sugar, soy milk, and maple syrup. Mix well.
• Drizzle the glaze over the scones and allow to cool before serving (if you can wait that long!).

BROWN SUGAR BANANA SCONES

Steps:

• Preheat the oven to 400°F Lightly grease a baking sheet with cooking spray and set aside.
• In a medium bowl, combine the flour, 1/2 cup of brown sugar, baking powder, salt, and baking soda. With a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse meal.
• In a separate bowl, combine the buttermilk, extract, and egg whites. Whisk together well. Add to the flour mixture along with the mashed bananas. Stir well.
• The dough will be wet and sticky, but turn onto a well-floured surface and knead lightly 5 times. Pat into a 9-inch circle on the prepared baking sheet. Sprinkle with the pecans and remaining tablespoon of brown sugar, pressing gently into the dough.
• With a sharp knife, cut the dough into 12 weges. **Cut into, but not all the way through, the dough.** Bake 20 minutes, or until golden brown.
• Completely cut into wedges and serve warm.

BROWN SUGAR AND OAT SCONES

Steps:

• In a large bowl, combine flour, oats, brown sugar, baking powder, salt, nutmeg and 1 teaspoon of the cinnamon.
• Add 7 Tbsp. of the butter and blend with a pastry blender until the mixture resembles coarse crumbs. Add the cream and vanilla and stir just until combined. Transfer the dough to a floured surface and knead 5 or 6 times.
• Transfer the dough to a greased baking sheet and roll or press it into an 8-inch circle. Melt the remaining 1 Tbsp. butter and brush the dough with it.
• Combine the remaining 1/4 tsp. cinnamon with the sugar and sprinkle it over the dough. Cut the dough into 8 equal wedges and separate them just enough that they no longer touch.
• Bake in a preheated 375-degree oven for 25 to 30 minutes, or until golden brown. Serve warm or at room temperature.

BROWN SUGAR AND APPLE SPICE SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. Mix white sugar and 1/4 teaspoon cinnamon together in a small bowl; set aside.
• Mix flour, brown sugar, baking powder, and baking soda together in a large bowl. Cut in butter with 2 knives or a pastry blender until crumbly. Mix in apples, ginger, and 1 teaspoon cinnamon; stir until a soft dough forms. If dough is dry, add more apple.
• Turn dough out onto a lightly floured surface. Knead lightly and divide in half; pat into 2 equal circles. Place on the prepared baking sheet; brush with milk and sprinkle with reserved cinnamon-sugar. Score each circle into 8 wedges.
• Bake in the preheated oven until golden about 15 minutes.

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.

BROWN SUGAR PECAN SCONES

Steps:

• Preheat oven to 350°F. Spread pecans on a baking sheet in a single layer. Toast for 6 minutes, then sit aside to cool.
• Increase oven temperature to 425°F. Line a large baking sheet with parchment paper, set aside.
• In a medium-size mixing bowl use a whisk to sift together, flour, sugar, baking powder, cinnamon and salt.
• Add cubed butter. Use a pastry blender or two knives to cut the butter into the flour until it resembles cornmeal. Make a well in the center.
• In a separate bowl, whisk together heavy cream, egg and vanilla until combined. pour into the well.
• Use a fork to gradually mix the wet into the dry ingredients. Add 1/2 cup pecans, mix evenly through the dough.
• Turn out onto a lightly floured non-stick surface such as a silpat or wax paper. Press or roll into an 8-inch circle. Dip a knife into flour and cut into 8 equal wedges.
• Place wedges 2 inches apart on baking sheet. Brush with remaining cream and sprinkle each with reserved brown sugar.
• Bake for 16-18 minutes until golden. Cool on the baking sheet for 10 minutes.
• Meanwhile, make the glaze. Combine ingredients in a small bowl adding more cream as needed to thin to your taste.
• Remove scones to a cooling rack. Drizzle warm scones with glaze and sprinkle with 1/4 cup remaining pecans. Serve immediately.