CINNAMON BUN SCONES
I was visiting Kelli's blog, "There's No Place Like Home", when I came across this recipe for her scones. I was stopped in my tracks at how delicious they looked. So after reading the ingredients to make sure I had everything, I set out to make them. I have to tell you they were so easy to make and their taste is AMAZING!
Provided by Laura Geese
Categories Other Breakfast
Time 35m
Number Of Ingredients 15
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.
ICED CINNAMON BUN SCONES
Make and share this Iced Cinnamon Bun Scones recipe from Food.com.
Provided by gailanng
Categories Scones
Time 50m
Yield 8 scones
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a bowl.
- In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the cold diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
- Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
- Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 individual wedges, then transfer the scones to the baking sheet and refrigerate for 20-30 minutes (may be frozen and and baked directly from the freezer). Bake for 18 to 20 minutes or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
- In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. (Note: If the icing is too thick, add about 1 tablespoon milk). Spread the icing over the warm scones.
Nutrition Facts : Calories 656.3, Fat 28.9, SaturatedFat 17.6, Cholesterol 110.1, Sodium 333.8, Carbohydrate 94, Fiber 1.5, Sugar 56, Protein 6.9
CINNAMON BUN SCONES
Easy to make, moist and flavorful! My husband loves these. He says they taste like a cinnamon roll and I say that they are MUCH easier and quicker to make than cinnamon rolls. Try them! This is one of the ultimate comfort foods, in my opinion.
Provided by Juenessa
Categories Scones
Time 40m
Yield 9-12 scones
Number Of Ingredients 15
Steps:
- Heat oven to 425°F.
- Spray a cookie sheet with cooking spray.
- In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
- Cut butter into 5-6 pieces, add to food processor, and pulse until butter is size of small peas--do not over pulse.
- Transfer dry mixture to larger bowl.
- In small bowl, combine milk, egg and vanilla; blend well.
- Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
- In another 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.).
- Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
- Bake 11-15 minutes or until golden brown. Remove to wire rack; cool 5 minutes.***.
- Glaze:.
- In small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
- Drizzle over top of warm scones.
- Serve warm.
- ***When I make these, I have 9 scones and it takes 18 minutes to bake them in my oven.
Nutrition Facts : Calories 364.8, Fat 16.8, SaturatedFat 7.6, Cholesterol 53.5, Sodium 206, Carbohydrate 48.4, Fiber 2.5, Sugar 18.8, Protein 6.4
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Ratings 5Calories 239 per servingCategory Breakfast
- Place a rack in the center of the oven. Preheat the oven to 425°F. Spray a 12x18-inch pan with nonstick spray (or line with parchment paper).
- In a small bowl, combine the powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over the tops of warm scones.
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