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buttery cinnamon scones

Here’s why you’ll love them: Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. They can taste REALLY good or they can taste REALLY bad. One of the things I really love about this recipe is that the scones can be made ahead. They’re buttery and moist with crisp crumbly edges and soft flaky centers.

The maple glaze is the perfect level of sweetness, and gets its sharp maple flavor from a touch of maple extract!

Apple & cinnamon scones.

Apple and cinnamon scones are a delicious treat at any time of the year. Second, cut cold butter into the dry ingredients. The instructions were updated with newer methods in the past 6 months, including a way to prepare the dough ahead of time.

Martha Collison.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper (preferably a charcoal gray or gold-toned sheet, not a shiny metal sheet). Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change. Once frozen, slide them off the tray into a sandwich bag and pop back into the freezer for up to 3 months.

One of my recent tricks! Cinnamon-sugar scones are light and tender and packed with so much cinnamon-sugar flavor! Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days. Happy baking!

Your IP: Hi Craig, I suggest using my Master Scone Recipe for ways to incorporate strawberries and many other add-ins! For me, the fullproof method is incorporating frozen grated butter into the scone flour.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Freezing scones before baking - you can freeze the rounds of scone dough before baking on a tray.

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If I could, I would add this maple glaze to just about anything. There are many ways to do this. That's why I'm so passionate about keeping it at the center of my life and sharing it with others!

They are basically the same thing as what Americans know as a “biscuit.” If you are looking for a tall, fluffy biscuit, then you should definitely check out my Southern-Style Buttermilk Biscuits recipe. Since that fateful afternoon, I’ve mastered chocolate chip scones, cinnamon scones, and blueberry scones.

Work the dough until it forms one solid ball.

Refrigerated butter might melt in the dough as you work it, but frozen butter will hold out until the oven. PLEASE SEE MY, Whisk flour, baking powder, cinnamon, and salt together in a large bowl.

I was convinced that it would overwork the dough and make the scones tough.

I believe food impacts not just our overall well being, but also our identities and traditions. So I got to experimenting.

Add the raisins to the scone dough. Simply whisk all of the glaze ingredients together, and you’ll have it ready in under a minute. Try these variations on the Basic Scone Recipe: Discover my baking secrets to melt-in-your-mouth soft cookies in 5 free lessons. I only have salted butter here. Or, my favorite way to top them: Homemade Lemon Curd. Before I make a trip to the store for unsalted, can I use what I have and omit extra salt from the recipe?

Cinnamon Peanut Butter Chip Scones with Maple Bacon Glaze.

The scones are INCREDIBLE right out of the oven, but taste even better with salted caramel on top. You can even ice them with a powdered sugar glaze, or drizzle them with Chocolate Glaze. Hi sally, what happens if you don’t add the cinnamon, will the consistency change? Some people use a food processor to save time, some use the traditional pastry cutter, and some use the grating method. I always use a pastry cutter.

These scones do their own thing in the oven, and will be ready in about 22 minutes! Thank you for checking! Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms. The cold butter coats the flour. If you do, drop me a comment below, and let me know what kind of add-ins you used (if any), and how they came out! demerara or turbinado sugar, divided. Read on for instructions on how to re-warm scones.

Press in the outer edges to keep them smooth, and try to make the top as flat and even as possible. Like when we make pie crust, work the cold butter into the dry ingredients. These caramel apple scones are buttery and moist with crisp crumbly edges and soft flaky centers. Let them soak while preparing the rest of the scone dough to get them nice and plump.

I never used to make scones in the food processor. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top.

I’m so happy to have finally gotten around to it. Timing is KEY!

Form the dough into a disc on the counter, then cut into 8 wedges.

I am doing a trial recipe for home before taking some to work next week. On my microwave 15 to 20 seconds is perfect. Cinnamon does add excellent flavor though, so we highly recommend using it! When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions. For the scones: 3/4 cup.

Arrange each scone on the baking sheet a couple inches apart from each other, then bake for 20-22 minutes until golden brown. Therefore, I highly recommend you chill the shaped scones for at least 15 minutes prior to baking.

You can use a pastry cutter, 2 forks, or your hands for this step. Place scones on a plate or lined baking sheet (if your fridge has space!) Whichever method you choose, they all have one thing in common: working with chilled butter is a must. Stir to combine. Dough will be sticky.

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