Brown Sugar Cinnamon Scones
Fri, Jun 24, 2011
Breads, Breakfast, DessertStalking, Foodgawker, Itsy Bitsy Foodies Sightings, Muffins & Quick Breads, Search by Course, TasteSpotting
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When I make scones I like to make an assortment. One quick and easy variation is to knead brown sugar and cinnamon into some of the scone dough. The resulting scones are reminiscent of cinnamon rolls and can be enjoyed plain or with jam.
Brown Sugar Cinnamon Scones
Author: Itsy Bitsy Foodies
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 8
These brown sugar and cinnamon scones have a sweet, nutty flavor and are reminiscent of cinnamon rolls.
Ingredients
- 2 ½ cups flour
- 2 tsp baking powder
- 2 Tbsp sugar
- ½ tsp salt
- 6 Tbsp butter, softened and cut into cubes
- ¾ cup milk
- 2-3 tsp cinnamon, to taste
- 2-3 Tbsp brown sugar, to taste
Instructions
- Sift and measure the flour.
- Resift it with the other dry ingredients.
- Work the softened butter cubes into the dry mix with a pastry blender or a fork.
- Add the milk.
- Turn the dough on to a lightly floured surface.
- Divide the dough into 2 pieces, rolling each piece into a circle the thickness of biscuits.
- Gradually sprinkle cinnamon and brown sugar over the dough as you knead the dough ball. This will work the cinnamon and brown sugar into the dough in swirls. I add the cinnamon and brown sugar until there are streaks throughout the dough.
- Cut each disc of scone dough into four wedges (to make 8 scones in total) and place them on a greased baking sheet.
- Bake them at 400-425 degrees for 10-15 minutes until the bottoms are golden and the insides are done.
Tags: baking, brown sugar, butter, cinnamon, scones
We made these today with strawberries and whipped cream on the side. Delicious!
These look amazing. I’m all for scones and brown sugar ANYTHING.
I made these and they came out alright, but were very plain and tasteless. Are there any tips to make this less dough and more flakey
Monica, I’m sorry that these weren’t to your liking. You can always add more cinnamon-sugar swirled throughout the dough. Or spread them with freezer jam as my family has always done with plain or cinnamon scones. As for the texture, I prefer using butter for a richer flavor but shortening would make flakier scones. If you don’t want to use shortening, I read a tip somewhere to freeze your butter and grate it into the scone dough (or at least use cold butter) and then mix the scones quickly and gently so that the butter stays cold until the scones bake. I hope one of these suggestions works for you!
I just made some scones myself! I’m so used to rock-hard chewy, tough, dry, BLAND scones, so I was glad to finally find a scone that’s buttery, tender, soft, and delicate. Mmm. Literally the best thing that I’ve made.
I used a slightly different recipe than yours with less flour – so the dough, and trust me when I say this, was not dry at all! And the scones were super moist!! I hope to try yours soon and compare!
http://thekitchenkook.blogspot.com/2013/02/the-best-most-perfect-scone-recipe-ever.html