Cinnamon Scones – 🙌🏻🧡 In the event you’ve been searching for a scones recipe that’s NOT DRY and stuffed with wealthy buttery taste, that is the recipe for you! Loaded with cinnamon chips to create daring cinnamon taste and glazed to perfection, these EASY scones are excellent for breakfast, brunch, vacation mornings, or a day deal with! No meals processor and no mixer wanted.
Straightforward Cinnamon Scones Recipe
One among my common baking recipes is a recipe I created within the spring of 2014 for Combined Berry Scones. It was meant as an Easter or Mom’s Day brunch recipe nevertheless it’s grow to be a year-long hit!
Spoiler alert: If the reality be advised, I used to be probably not a scones individual as a result of I at all times discovered them to be dry and boring.
However I wished to like them so got here up with my very own recipe that’s not dry, not boring, not dense or heavy. And right here we’re nearly 11 years later, and I’ve created a cinnamon scones model. Within the meantime, I additionally created Apple Cinnamon Scones and Peanut Butter Chocolate Chips Scones.
Why you’ll love these simple glazed cinnamon chip scones:
- Straightforward, not fussy, no want for a meals processor or mixer of any sort! Simply a big bowl to stir every little thing collectively and also you’re set.
- Good for a comfy breakfast, brunch recipe, or a pleasant afternoon dessert.
- The cinnamon within the dough and the cinnamon chips actually give all the nice and cozy and fuzzy vibes. In the event you like cinnamon desserts, you’re going to like these scones supply a scrumptious mix of cinnamon and buttery goodness in each chunk.
- Moist, gentle, something however dry or overly dense. The flaky layers in these buttery scones may have you hooked!
Elements in Glazed Cinnamon Scones with Cinnamon Chips
- All-purpose flour – The recipe calls for two cups, plus extra for dusting your fingers and work floor. Scone dough, by nature, is shaggy and moist. Resist the urge so as to add extra flour as a result of later in your scones might be extra dense and dry.
- Granulated sugar – I take advantage of 1/2 cup of granulated sugar. Though you need to use 1/4 cup every of granulated and light-weight brown sugar, when you desire.
- Baking powder – A full tablespoon (not teaspoon) is required to make these beauties rise. Be sure that yours is contemporary and never expired.
- Floor cinnamon
- Salt – If utilizing salted butter, omit. If not, ensure so as to add it as a result of it’s essential to stability the dough and total taste so the scones aren’t bland.
- Butter – I used salted butter right here and didn’t add extra salt. However you need to use unsalted after which add salt. The butter should be COLD!
- Egg
- Bitter cream – That is the key ingredient to scones that aren’t dry AND that stand up good and fluffy! Greek yogurt will be subbed. Be sure that your dairy merchandise are full fats for greatest outcomes.
- Vanilla extract
- Cinnamon chips – They enhance the general cinnamon taste of the scones though when you can’t discover them, you possibly can omit them. You possibly can sub with one other sort of baking chip (milk chocolate chips, butterscotch chips, white chocolate chips, peanut butter chips) however to remain true to the recipe as I wrote it, search for cinnamon chips.
- Turbinado sugar – Optionally available for sprinkling the tops of the scones earlier than baking for added sweetness and a little bit of texture.
- Confectioners’ sugar – For making the glaze, you’ll want a little bit of powdered sugar. Though that is optionally available when you’re not going to glaze your cinnamon chip scones.
- Cream – Half-and-half is what I take advantage of for the glaze though milk or heavy cream will work.
Be aware: Scroll right down to the recipe card part of the submit for the components with quantities included and for extra full instructions.
How To Make Glazed Cinnamon Scones
Making cinnamon chips glazed scones is less complicated than you assume! Right here’s an summary of the recipe:
- In a big mixing bowl, minimize the chilly butter into the dry components consisting of flour, sugar, baking powder, cinnamon and salt. I take advantage of a pastry cutter or pastry blender (or you need to use two forks) after which use my fingers close to the tip if I have to.
- Add the moist components (bitter cream, egg, vanilla) into the dry butter combination. Stir within the cinnamon chips and fold to mix.
- Flip the dough onto a floured floor and pat into an 8-inch spherical OR right into a 9×3-inch rectangle, as proven within the pictures under. Tip – The dough must be barely sticky however not moist, and may maintain its form when pressed collectively. Add extra flour just a little at a time, till you obtain this consistency.
- Lower into equal-sized items and place on a parchment paper lined baking sheet. Optionally, sprinkle with turbinado sugar; or use granulated sugar if that’s what you’ve gotten. Additionally optionally available, brushing the scones earlier than baking with cream will create extra golden tops.
- Bake till very evenly golden and cooked by means of. Take away them from the cookie sheet after which permit scones to chill on a wire rack. Whisk collectively the powdered sugar and cream and drizzle over cooled scones and serve.
what to serve with scones
Recipe FAQs
Scones are greatest contemporary, however will maintain hermetic at room temperature for as much as 3-4 days. I’m comfy storing glazed objects at room temperature, however when you’re not, glaze solely the scones you intend to eat at that second. I don’t suggest refrigerating them as a result of they are going to dry out. I’ve by no means frozen them so can’t say how that may work (or not). That is undoubtedly a type of “more energizing is best” recipes.
Probably not if you’d like them to be at their greatest style and texture. The evening earlier than a brunch occasion, certain. Though, that’s about so far as I’d stretch issues.
The recipe I’ve shared in right here is an American scone recipe. American scones are triangular in form and are a lot denser than British scones. American scones are additionally usually flavored or include mix-ins, like contemporary fruit, baking chips, or nuts.
British scones are round, and stand up taller and fluffier than American scones. If a British scones incorporates mix-ins, it’s most frequently some type of dried fruit like raisins. British scones are additionally made with much less butter and sugar, however are deliberately plainer in taste in order that jam and clotted cream will be unfold on high earlier than consuming.
Probably the most magical issues about this recipe is which you could get great outcomes with out chilling the dough! That being stated, ensure you use chilly butter straight from the fridge, don’t overwork the dough or permit it to get heat, and bake the scones off proper after you’ve formed them.
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Scones
- 2 cups all-purpose flour, plus about 2 to 4 tablespoons for work floor and fingers
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons floor cinnamon, or to style (use 2 tsp if you’d like additional cinnamon taste)
- ½ teaspoon salt, omit if utilizing salted butter
- ½ cup butter, chilly (I used salted butter and didn’t add salt, unsalted butter can be advantageous after which omit the added salt)
- 1 giant egg
- ½ cup bitter cream, use full-fat, Greek yogurt could also be substituted
- 1 teaspoon vanilla extract
- ⅔ cup cinnamon chips, (begin with 1/2 cup and add extra, as desired; different flavors of baking chips could also be substituted)
- turbinado, uncooked, or coarse sugar, optionally available for sprinkling earlier than baking (granulated sugar could also be substituted)
Stop your display from going darkish
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Scones – Preheat oven to 400F. Line two baking sheets with Silpats or parchment paper; put aside. Tip – In the event you’re making 8 scones, use 2 baking sheets. In the event you’re making 6 scones, you possibly can seemingly get all of them on one baking sheet.
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In a big bowl, add 2 cups flour, granulated sugar, baking powder, cinnamon, optionally available salt, and whisk to mix.
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Add the butter, and with a pastry cutter or two forks, minimize the butter in. You should use a meals processor, however I discover not having to clean it’s a massive time-saver. I smoosh the butter with my pastry blender or forks and when it’s the scale of enormous marbles, I take advantage of my fingers and knead it in. It should really feel like semi-wet, cool sand. Some bigger pea-sized butter clumps are okay; set bowl apart.
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In a small bowl, add the egg, bitter cream, vanilla, and whisk to mix till clean.
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Pour moist combination over dry, and fold till simply mixed with a soft-tipped spatula; don’t overmix or scones might be powerful. Dough might be moist and shaggy.
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Add the cinnamon chips, beginning with 1/2 cup, and relying on how “full” your dough seems to be, add extra, as much as 2/3 cup or so. Fold in along with your spatula or fingers, till simply integrated, taking care to not overwork the dough. Dough Tip – The dough must be moist and shaggy, nevertheless; you need it to be dry sufficient to work with. If it is merely simply too moist, add extra flour, a tablespoon at a time, till the dough comes collectively.
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Shaping – Sprinkle about 2 tablespoons flour over a clear work floor and evenly coat your fingers.
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Flip dough out onto floor and knead it into roughly an 8-inch spherical OR a 9 inch lengthy by 3 inch huge rectangle (proven within the pictures). Ideas – If I’m making 8 scones, I take advantage of a spherical form. If I’m making 6, I take advantage of the rectangle, though you may as well get 8 scones from the rectangle based mostly on the way you slice.Dough may be very moist, moist, sticky, and cheesy, but when it’s being too cussed or too moist to come back collectively, sprinkle with flour 1 tablespoon at a time till you get it to come back collectively and right into a spherical or rectangle.
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With a big knife or bench scraper, slice spherical into 8 equal-sized wedges (or 6 wedges).
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Utilizing a flat spatula or pie turner, switch wedges to ready baking sheet spaced at the very least 2-inches aside. Don’t crowd as a result of scones puff and unfold whereas baking. Optionally, sprinkle every wedge with a beneficiant pinch of turbinado sugar, about 1 teaspoon every.
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Baking – Bake for about 15 to 18 minutes, or till scones are very evenly golden and cooked by means of. A toothpick inserted within the heart ought to come out clear or with a couple of moist crumbs, however no batter. Baking Ideas – As a result of they’re baking in fairly a scorching oven, watch them carefully beginning after about 13 minutes to make sure the bottoms aren’t getting too browned. I rotate my pans throughout baking. In the event you’re making 6 somewhat than 8 scones, they will bake for a couple of extra minutes. In the event you’re baking on two pans, ensure to rotate high and backside pans for the reason that pan beneath within the oven will at all times bake paler and lighter. Choose doneness by how your scones look, not what the time on the clock says. Bake till carried out in your oven, no matter that quantity is.
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Cooling – Enable scones to chill on baking tray for about 5 minutes earlier than eradicating and transferring to a rack to complete cooling. Whereas the scones cool, make the glaze (optionally available however advisable).
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Glaze – To a small bowl, add the confectioners’ sugar, 1 tablespoon cream, and whisk to mix. Relying on desired consistency, you could have to play with the cream and sugar ratios barely.
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Evenly drizzle the glaze over the cooled scones earlier than serving.
Storage: Scones are greatest contemporary, however will maintain hermetic at room temperature for as much as 3-4 days. I’m comfy storing glazed objects at room temperature, however when you’re not, glaze solely the scones you intend to eat instantly. I don’t suggest refrigerating them as a result of they are going to dry out. I’ve by no means frozen them. You can also make them forward of time such because the evening earlier than a brunch, however I wouldn’t stretch it previous that. They’re a type of objects that’s actually higher the more energizing they’re.
Serving: 1scone, Energy: 473kcal, Carbohydrates: 63g, Protein: 8g, Fats: 22g, Saturated Fats: 12g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Trans Fats: 0.5g, Ldl cholesterol: 152mg, Sodium: 445mg, Potassium: 146mg, Fiber: 1g, Sugar: 37g, Vitamin A: 612IU, Vitamin C: 0.1mg, Calcium: 145mg, Iron: 2mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
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