Whats a good recipe for cinnamon scones with vanilla icing?

Question

Whats a good recipe for cinnamon scones with vanilla icing?

Answer 1

Cinnamon Scones Recipe

Ingredients:

1/2 cup sour cream

1/2 tsp. baking soda

1 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

1/2 cup sugar

1 tsp. baking powder

1/2 tsp. kosher salt

1/2 cup cold butter

1 large egg

1 Tbsp. orange zest

1/2 cup cinnamon chips

1/4 cup miniature chocolate chips

Preparation:

Preheat oven to 350 degrees F.

Stir together sour cream and baking soda in a small bowl. Set aside.

In a large mixing bowl, whisk flours, sugar, baking powder and salt together.

Using a pastry blender or two knives, cut in butter until it becomes crumbly.

Stir in the sour cream mixture and the egg with a wooden spoon. Mix until it becomes a soft dough.

Stir in the remaining ingredients.

Turn out onto a lightly-floured surface and knead two or three times.

Shape dough into a 12-inch round. Cut into six wedges. Place wedges on an ungreased cookie sheet.

Bake 15-18 minutes or until lightly browned.

Icing

1/4 cup cream cheese, softened

1 teaspoon fresh lemon juice

2 cups confectioners' sugar

In a medium bowl, beat together cream cheese, lemon juice, and confectioners' sugar until smooth. Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading.)

Answer 2

Cinnamon Bun Scones

2 cups all-purpose flour

1 cup oats (quick or old-fashioned, uncooked)

1/4 cup plus 2 tablespoons sugar, divided

1 tablespoon baking powder

1/4 teaspoon salt

8 tablespoons butter or margarine, chilled and cut into pieces

3/4 cup milk

1 egg, lightly beaten

1 teaspoon vanilla extract

1/2 cup toasted chopped pecans

2 teaspoons ground cinnamon

Glaze

3/4 cup confectioners' sugar

3 to 4 teaspoons orange juice or milk

Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.

In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla extract; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

In small bowl, combine remaining 2 tablespoons 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 cupsful 2 inches apart on cookie sheet.

Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine confectioners' sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

NOTE: To toast pecans, spread in a single layer in baking pan and bake at 350 degrees F about 6 to 8 minutes, or until lightly browned and fragrant. Cool before using.

Makes 12 scones.

APPLE-CINNAMON SCONES

Yield: 12 Servings

1/2 c All-purpose flour

1/2 c Whole wheat flour

1 1/2 ts Baking powder

1/2 ts Ground cinnamon

1/3 c Margarine

1 sm Apple, peeled and cored

1 c Quick-cooking rolled oats

2 Egg whites

2 tb Apple juice or skim milk

2 tb Honey

Skim milk

Combine the flours, baking powder, and cinnamon in a bowl. Cut in the

margarine until the mixture resembles coarse crumbs. Chop the apple.

Stir in the apple and rolled oats. Add the egg whites, apple juice or

milk, and honey; mix well. The dough will be sticky.

Spray a baking sheet with nonstick coating. Pat dough into a 7-inch

circle on the baking sheet with floured hands. Use a long,

thin-bladed spatula to cut into 12 wedges. Separate the wedges,

leaving 1/4 inch between them. Brush with a little skim milk. Bake in

a 400 F oven until golden, 10 to 12 minutes. Serve warm.

Makes 12 scones.

ORANGE-CINNAMON SCONES. Prepare the Apple-Cinnamon Scones as above,

except stir 1 teaspoon finely shredded orange peel into the flour

mixture and substitute 1/2 cup currants for the apple and 3

tablespoons orange juice for the apple juice. Shape and bake as

directed.

Answer 3

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Answer 4

Cinnamon Scone Recipe

1/4 cup Granulated sugar – divided

1/4 teaspoon Ground cinnamon

2 cups All-purpose flour

2 1/2 teaspoons Baking powder

1/2 teaspoon Salt

5 tablespoons Butter – cold

2 Eggs

1/3 cup Half and half -- or milk

Preheat oven to 425 degrees.

Combine 2 tablespoons sugar and the cinnamon in a small bowl and set aside.

Combine the flour, baking powder, salt and the remaining 2 tablespoons sugar in a medium bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.

Beat the eggs in a separate small bowl with a fork. Add the half and half and beat until well blended. Reserve 1 tablespoon egg mixture in a small cup and set aside.

Stir the remaining egg mixture into the flour mixture until a soft dough forms.

Turn out the dough onto a well-floured surface. Knead the dough gently 10 to 12 times. Roll out the dough with a lightly floured rolling pin into a 9 x 6-inch rectangle.

Cut the dough into 6 squares with a lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place the triangles 2 inches apart on an ungreased baking sheet. Brush with the reserved egg mixture and sprinkle with the cinnamon sugar.

Bake for 10 to 12 minutes, or until golden brown. Immediately remove from the baking sheets. Cool on wire racks for 10 minutes.

Serve warm or cool completely. This cinnamon scone recipe makes 12 servings.