Brown Sugar Cinnamon Scones

I have a confession to make: I use our blog as a place to store recipes! So I often refer back to my old posts to bake a certain flavor of scones or figure out a macaron recipe. Sometimes, a post will just be a reference for me so that I can find a recipe again. That is likely what this post will be. Perhaps later, I will be able to improve on these scones to really make them pop. I am thinking maybe some cinnamon chips or a cinnamon brown sugar filling.

There is nothing very spectacular about these cinnamon scones, but they are definitely yummy if you like cinnamon! I baked these for an order but wanted to have two types with glaze and two types without glaze. Sadly, these cinnamon-y scones ended up being the unglazed ones. I think they could be brought up a notch with some vanilla glaze though!

I have been baking scones a LOT lately, but that is okay. I’ve been baking different flavors of scones and I am getting to where I can probably start making the basic scone recipe from memory!

I do plan on making July macaron practice month though if I can. So expect a lot of macaron recipes at that time… if I can get my macarons back to where they were before the new oven that is!

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Brown Sugar Cinnamon Scones

  • Servings: 16 servings
  • Print

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 Tbsp brown sugar
  • 5 Tbsp unsalted butter
  • 1 cup heavy cream
  • 1/2 tsp vanilla

Vanilla glaze

  • 3/4 cup powdered sugar
  • 3-5 tsp milk/water
  • 1/4 tsp vanilla

Directions

Preheat oven to 400 degrees F.

Mix together dry ingredients in a large bowl; flour, baking powder, salt, brown sugar, and cinnamon. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs. Make a well in the center of the bowl and pour in the heavy cream and vanilla extract. Fold everything together just to incorporate as much of the flour as possible; do not overwork. When you have shreds of dough, pour the dough out onto a floured surface and finishing working the dough into a ball there.

Pat the dough out into a rectangle. Using a bench knife, cut the dough rectangle in half, then each half in half. Cut down the middle to form 8 squares and then cut each square on the diagonal to form 16 triangles.

Transfer each triangle to a baking sheet covered in parchment paper, leaving an inch or two of space between each wedge. Bake for 12-17 minutes until golden brown. Allow to cool on the baking sheet for 2 minutes before transferring to a cooling rack. Cool completely before drizzling with glaze.

Stir together the powdered sugar, milk/water, and vanilla to make the glaze. Add a teaspoon of milk/water at a time until the glaze is desired consistency. Drizzle over the cooled scones.

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Friday Bakes in 3 Parts – Mini Maple Cinnamon Rolls

Cinnamon roll dough usually doesn’t like me. If we are going to have cinnamon rolls for breakfast, I will buy them. One afternoon, in one of my “I don’t know what to make for dinner” panic modes, I happened across a recipe on the back of a Taste of Home magazine from 2006.  I don’t remember now what I made for dinner that night, but I did set this particular magazine aside so that I could make the recipe.

Last Friday, I finally made some decent cinnamon rolls. The dough started out in the bread machine so that saved me quite a bit of time. Another plus, the dough uses maple syrup as a sweetener, not white sugar. Josh is a big fan of anything maple so that is why this recipe caught my eye. The rolls don’t taste particularly like maple syrup but they are definitely sweet!

Mini Maple Cinnamon Rolls – find the recipe here.

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I loved the dough. It was very easy to work with once the dough cycle in the bread machine finished. The size of the cinnamon rolls was perfect for kids. Not so big that they can’t eat a whole one, but still makes enough that they can each have a second one (or more!) if they want.

The filling was a little difficult to sprinkle on. It also caused a few of the rolls to separate in the middle. I think I would spread the butter on first by itself, and then sprinkle the filling over the butter. That way the filling would be more evenly distributed.

I also initially did not bake these long enough. They probably could have used 5 to 10 more minutes in the oven. I was afraid of them browning too much though so I took them out at 25-30 minutes.

I loved the maple icing on these. Josh likes cream cheese icing though so I might have to try that next time and see which one he likes better. I do use a Grade A Dark maple syrup so that is probably why the icing turned golden instead of being white.

This recipe is definitely a make-again. And I may tweak it a little bit to make it even better!

-Lynn

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Baking Bread: Cinnamon Swirl Bread

Since we started making our own bread, I have been using our bread machine almost every day! And since I am new to this, I have been starting simple with my breads.

My next bread bake is supposed to be pretzel rolls and I am going to use A_Boleyn’s recipe from her site. We still have plain bread though and we need to finish it before I make something new. I had made a blueberry bundt cake for breakfast, which actually turned out to be mostly a fail. This was because my kids weren’t too happy with the amount of blueberries in it. Josh and I enjoyed it though.

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Maybe I did go a little overboard with the amount of blueberries because this bundt cake had a hard time staying together!

Now that the bundt cake is gone, I had to come up with something else for breakfast. I went with a cinnamon swirl bread. The best thing about this bread is that I was able to prep the dough using the bread machine instead of having to knead it myself. This recipe from allrecipes.com was simple, which is the best way for me to start with breadmaking. Was I tempted to try and do something a little different than the recipe said?  Oh yes!  Always! But I behaved myself and stuck to the recipe, mostly.

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After the dough cycle was done in the bread machine, all I had to do was dump out the dough onto a floured surface, punch it down, and let it rest for 10 minutes while I mixed up the cinnamon filling. I left out the walnuts because I wasn’t sure if my kids would like it. I’m actually not that big of a fan of nuts in my cinnamon bread either. Then, I cut the dough in half with this crinkle cutter.  I think I am going to need a bench knife someday if I am going to keep making bread like this.

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This dough was so easy to work with. I had to roll out and prep each half of dough in between dropping off and picking up my oldest son from his piano lesson. Good thing his piano lesson is just down the street!

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This is the bread right after I put it in the pan. It didn’t rise that much during this stage. I let it rise for about 45 minutes. I probably should have given it a little more time.

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Here are the two loaves after they were done baking for 30 minutes. I did go away from the recipe by topping the loaves with some butter and brown sugar before putting the loaves in the oven. The loaf on the left might have browned just a little bit too much.

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Of course, I had to let my kids taste test the bread for me. This is the loaf on the right side of the cutting board. I’m not sure if the bottom is underbaked or if that is just the melted brown sugar that got underneath the loaf. My kids did like it because they have been asking if they can have more. With the seven of us, I think these two loaves will be gone pretty quick! This would probably make some really good French toast but I don’t think it will last that long!

-Lynn

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