Best Cinnamon Scone Bread Recipes
CINNAMON CHIP SCONES
These scones will melt in your mouth. They're delicious hot, warm or even cold! -Barbara Humiston, Tampa, Florida
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. , Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. , Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 406 calories, Fat 20g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 435mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.
CINNAMON SCONES
Steps:
- Heat the oven to 400 F.
- In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
- Add the whisked egg and vanilla extract. Do not stir yet.
- With minimal stirring, mix in just enough milk, buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
- Turn the dough out onto a heavily floured cutting board.
- Knead the dough slightly. When it is done, it should be easy to handle and smooth.
- Gently pat the dough into two (1-inch thick) discs.
- Cut each disc into 6 pieces.
- Transfer the scones to a buttered or parchment-lined baking sheet and bake in the heated oven for 15 to 20 minutes or until lightly golden. Optional: Turn pan halfway through baking.
- Cool on the baking sheet.
Nutrition Facts : Calories 2144 kcal, Carbohydrate 272 g, Cholesterol 440 mg, Fiber 10 g, Protein 37 g, SaturatedFat 61 g, Sodium 2139 mg, Sugar 74 g, Fat 102 g, ServingSize 12 scones, UnsaturatedFat 0 g
GIANT CINNAMON ROLL SCONE
Just when you thought the world couldn't improve upon cinnamon rolls, this dreamy mashup comes along. Adapted from "Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible" (Atria, 2020) by Erin Gardner, they are actually quite easy to put together: Toss together a basic scone dough, then roll it out, spread it with a sweet cinnamon-butter filling, cut it into strips, roll it up, score and bake. Once cooled, drizzle the roll with a simple vanilla sugar icing, gently break into wedges and serve to the delight of your loved ones.
Provided by Margaux Laskey
Categories breakfast, brunch, snack, pastries, dessert
Time 1h30m
Yield 8 scones
Number Of Ingredients 13
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the cubed butter, then pinch and press the butter into the flour until the mixture resembles coarse sand.
- Make a well in the center of the sandy mixture and add the heavy cream and vanilla. Toss and fold until it comes together to form a loose dough.
- Dust your work surface with flour and turn the dough out onto it. Gently knead the dough two or three times to bring it together. Use your hands to press the dough into a 5-by-14-inch rectangle with a long side facing you. Imagine the dough divided vertically into three equal sections, like a standard sheet of paper folded to fit into an envelope. Carefully lift the section on the right and fold it over the center section. Lift the section on the left and fold it over the other two layers. When you look at your dough from the front, you should see three distinct layers. Turn the little dough package so that one of the folded edges is facing you.
- Use your hands to press the layered dough back down into a long rectangle similar in size to the first one you made, flouring your work surface and dough as needed.
- Make the filling: In a small bowl, whisk together the melted butter, brown sugar and cinnamon. Drizzle the filling on top of the dough and spread it out using a spoon or silicone spatula to fully cover the top surface of the dough.
- Cut the dough lengthwise into four equal strips. Pick up a strip and transfer it to the prepared baking sheet, filling-side up. Roll it up tightly, then stand it up on one of its flat sides in the center of the sheet. Pick up another strip, and wrap that strip, filling-side in, around the standing coil starting where the first coil left off. Repeat with the two remaining strips. Gently push the circle of coiled dough down to adhere the strips together and flatten the dough to about 9 inches in diameter. Cover and chill the dough for at least 30 minutes, or up to overnight.
- Position a rack in the center of the oven and heat the oven to 350 degrees. Cut the chilled roll into 8 wedges, leaving the cut pieces together in a circle instead of pulling them apart.
- Bake, rotating the pan halfway through, until the scones have puffed and browned around the edges, 20 to 24 minutes.
- Transfer the sheet to a rack to cool for 20 to 30 minutes before carefully moving the warm scones onto a cutting board or serving platter. (If you don't let them cool first, they will fall apart when you try to move them.) Using a knife, gently slice to separate the 8 individual scones, but don't pull them apart.
- Make the glaze: In a small bowl or glass measuring cup, whisk together the confectioners' sugar and vanilla with enough milk until the glaze is spreadable. Drizzle it over the scones and serve.
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