Triple Cinnamon Scones - Powerful Handmade site

Triple Cinnamon Scones

Sharing is caring!

Triple Cinnamon Scones

C
Triple Cinnamon Scones Recipe Triple Cinnamon Scones Recipe

With cinnamon filling and cinnamon chips inside of, and cinnamon-scented glaze (or cinnamon-sugar) outdoor, those wet, fragrant scones are a cinnamon-lover’s dream come true.

At a look

Prep
Bake
Total
Yield
12 to 54 scones, relying on measurement

Nutrition data

Ingredients

Scones

  • 2 three/four cups King Arthur Unbleached All-Purpose Flour
  • 0.33 cup sugar
  • 1 tablespoon baking powder
  • three/four teaspoon salt
  • 1/2 cup (eight tablespoons) chilly butter, reduce into pats
  • 1 cup cinnamon chips
  • 1/2 to two/three cup part & part or evaporated milk
  • 2 massive eggs, calmly crushed
  • 1 teaspoon vanilla extract

Filling

  • three/four cup Baker’s Cinnamon Filling*
  • three tablespoons water
  • *Or change four tablespoons softened butter, three/four cup brown sugar and a pair of tablespoons floor cinnamon for the Baker’s Cinnamon Filling combine and water.

Glaze

  • three 1/2 cups confectioners’ sugar
  • 1 teaspoon floor cinnamon
  • 7 tablespoons water

Scones

  • 11 1/2 oz King Arthur Unbleached All-Purpose Flour
  • 2 three/eight oz sugar
  • 1 tablespoon baking powder
  • three/four teaspoon salt
  • four oz chilly butter, reduce into pats
  • five oz cinnamon chips (6 oz)
  • four to five three/eight oz part & part or evaporated milk
  • 2 massive eggs, calmly crushed
  • 1 teaspoon vanilla extract

Filling

  • five oz Baker’s Cinnamon Filling*
  • 1 1/2 oz water
  • *Or change four tablespoons softened butter, three/four cup brown sugar and a pair of tablespoons floor cinnamon for the Baker’s Cinnamon Filling combine and water.

Glaze

  • 14 oz confectioners’ sugar
  • 1 teaspoon floor cinnamon
  • three 1/2 oz water

Scones

  • 326g King Arthur Unbleached All-Purpose Flour
  • 67g sugar
  • 1 tablespoon baking powder
  • three/four teaspoon salt
  • 113g chilly butter, reduce into pats
  • 142g cinnamon chips (6 oz)
  • 113g to 152g part & part or evaporated milk
  • 2 massive eggs, calmly crushed
  • 1 teaspoon vanilla extract

Filling

  • 142g Baker’s Cinnamon Filling*
  • 43g water
  • *Or change four tablespoons softened butter, three/four cup brown sugar and a pair of tablespoons floor cinnamon for the Baker’s Cinnamon Filling combine and water.

Glaze

  • 397g confectioners’ sugar
  • 1 teaspoon floor cinnamon
  • 99g water

Instructions

  1. In a big blending bowl, whisk in combination the flour, sugar, baking powder, and salt.
  2. Work within the butter simply till the combination is inconsistently crumbly; it is OK for some greater chunks of butter to stay unincorporated. Stir within the cinnamon chips.
  3. Whisk in combination 1/2 cup of the part & part or milk, eggs, and vanilla.
  4. Add the liquid substances to the dry substances and stir till all is moistened and holds in combination. Add as much as three further tablespoons part & part or milk, if vital, to deliver the dough in combination.
  5. Scrape the dough onto a well-floured paintings floor. Pat/roll it into a coarse nine” sq., a scant three/four” thick. Make certain the outside beneath the dough may be very properly floured. If vital, use a large spatula (or the most important spatula you may have) to boost the sq., and sprinkle extra flour beneath.
  6. Spread the filling over the dough. Fold one edge into the middle and over the filling, as although you have been folding a letter. Fold the remainder edge over the middle to finish the three-fold. You’ll now have a rectangle that is stretched to about four” x 12″. Gently pat/roll it to elongate it into a three” x 18″ rectangle; it’s going to be between three/four” and 1″ thick.
  7. Cut the rectangle into six three” squares. Transfer the squares to a calmly greased (or parchment-lined) baking sheet. Now you may have a call. For massive scones, reduce each and every sq. in part diagonally to make a triangle; you can have 12 scones. For medium scones, reduce each and every sq. in part diagonally once more, making 4 triangular scones from each and every sq.. Gently separate the scones (for those who like scones with crunchy edges), leaving about 1″ between them. For softer scones, separate the scones simply sufficient to wreck touch between them.
  8. You may additionally make a choice to make scone strips, or tiny squares. Cut each and every three” sq. into 3 1″ x three” rectangles, for a complete of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or reduce each and every three” sq. into 9 1″ squares, to make 54 bite-sized mini scones.
  9. For perfect texture and easiest upward push, position the pan of scones within the freezer for 30 mins, exposed. While the scones are chilling, preheat the oven to 425°F.
  10. Bake the scones for 16 to 20 mins, or till they are golden brown. Remove the pan from the oven, and make allowance the scones to chill proper at the pan.
  11. Make the glaze by way of stirring in combination the sugar, cinnamon, and water. If the sugar turns out in particular lumpy, sift it first, for an extra-smooth glaze.
  12. Now you are going to coat each and every scone with glaze. You can dip each and every one personally, which is reasonably time-consuming. Or line a baking sheet (with facets) with parchment, and pour about part the glaze atop the parchment. Set the scones atop the glaze, swirling them round just a little to coat their bottoms. Then drizzle the remainder glaze excessive. Use a pastry brush to sweep the glaze over each and every scone, to coat it totally. The glaze may be very skinny, so that is simply finished.
  13. Transfer the scones to a rack set over parchment, to catch any drips. As you select each and every scone up, run its facets over the glaze within the backside of the pan, each to make use of up probably the most more glaze, and to ensure each side are covered. Allow the glaze to set prior to serving the scones.
  14. Yield: one dozen triangles, five” x three”; 2 dozen triangles, 2 1/2″ x three”; 18 strips, four” x 1 1/2″; or 54 mini (1 1/2″) squares.

Nutrition Information

  • Serving Size127g
  • Servings Per Batch12
Amount Per Serving:
  • Calories440
  • Calories from Fat130
  • Total Fat14g
  • Saturated Fat9g
  • Trans Fat1g
  • Cholesterol25mg
  • Sodium280mg
  • Total Carbohydrate76g
  • Dietary Fiber1g
  • Sugars53g
  • Protein4g

* The diet data supplied for this recipe is made up our minds by way of the ESHA Genesis R&D instrument program. Substituting any substances might exchange the posted diet data.

Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares