https://i.imgur.com/wuONMEd.jpg and https://i.imgur.com/s6JxLyi.jpg. Talk about a “wow-factor”. Probably. And the scones do look lovely, and I will be trying them, most definitely with pumpkin. Recipe adapted from Sally's Baking Addiction. Divide the dough in half and roll each into a 6.5-inch round circle. I have made these a couple of times now and they turn out beautifully. Great consistency, easy to make, and super tasty. Ps we have both your books and absolutely love your attention to detail. A bit late to the party but I made these for a special breakfast this morning as my husband and I have been stuck at home all week – they were absolutely divine! Check, check, check. I make them with a gluten free flour and also dairy free (such great options out there now). The humidity is very low right now so perhaps that was the issue. I also have both cookbooks. I haven’t thought about making my own nut milk, I understand almond milk is pretty easy, but I’ve never heard of making your own coconut milk? In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. We added some apple butter to the leftover scones mid afternoon and practically fainted. Oopsie. Add 1 cup of the cold cream and vanilla and mix until the dough starts to come together. It works, but the shape was kind of a mess, nothing like charming open-book layers you see here, so fitting for a bookworm’s birthday. The dough didn’t come together completely by mixing, but a small amount of kneading did the trick and probably contributed to the scones holding together nicely when eating. I will say reading the directions for the entire recipe is essential, otherwise, you’ll end up measuring out the six tablespoons of sugar in the flour, then you’ll need to start all over. Milk is scarce during quarantine, so I mixed some (slightly expired) sour cream with water instead. First, I had to add another tablespoon of milk to get the dough to come together. Found these beautiful and delicious but a bit dry— next time I will add some butter to the cinnamon sugar layers. I’m thinking if the first roll was into a square, then in half, then in half the long skinny way, that should do it. I have made these scones dozens of times but as delicious as they are they generally take longer to bake and melt out of shape. My son came in afterwards to make sure I knew where the recipe was so that I could make it again in the future! I got distracted while cutting the last batch and ended up with eight. These were a fantastic treat on our first day of social distancing/ homeschooling/ teleworking! I’ve made them 3 times, twice with milk only and once with half and half, and for some reason just milk came out better. Thanks so much! It was way too short to fold in the ways Deb says. So easy and quick, and a perfect dry-not-too-dry scone texture. Those look amazing and I’m totally making them today! Even people who said they didn’t like scones said they’ve changed their minds if these are what scones are. Space evenly on the prepared sheet pan. Made a different recipe last week and threw a dozen scones in the trash..yuk. (!!) I’ve been pondering making mini scones wit this recipe. Any suggestions for someone who is consistently getting dough that is both crumbly and hard to roll? I only cooked 2 and froze the rest- planning to serve at a brunch party along with other little bites. I made this yesterday, and it was AMAZING, and the remaining scones are still softish this afternoon. As a household of two I wanted to be able to eat them all week, so I sliced the leftovers in half so they’d fit in the toaster and then froze them. I just sorta sprinkled it from my teaspoon, but for the next time I will try sifting the cinnamon on for a more even distribution. Thinking of doing a springtime version next week using some ground up freeze dried raspberries and lemon zest in lieu of cinnamon. I’ve successfully used full fat coconut milk (the organic green one with tons of cream) for cream or half-and-half in scone recipes. Eight years ago: Roasted Tomato Soup with Broiled Cheddar and Apple and Honey Challah So good! — and make as written! As promised, super easy, delicious and also very fancy-looking!!! So I just use what I have. Thanks for the stroll down memory lane and another winner recipe. I’ve baked them several times and they are my new favorite. Please after preparing mine was too moist than it appeared in the picture please what could be my mistake? Canned milk? Makes perfectly shaped bits of cold butter every time and I it works great. Still, I know every oven is different and I always keep a close eye on things in the oven the first time I make them just in case they cook faster than the recipe suggests. lol. For the glaze: whisk ingredients together in a small bowl, then drizzle over cooled scones and let set. Second time making these cinnamon scones. I made it my 3 year old and they still came out. Also sprinkled some coarse sugar on top instead of regular granular because extra lux. Also used pumpkin pie spice rather than cinnamon, because why not? There’s a kind of dryness to them that I don’t like, like maybe gluten helps trap more steam inside of the dough as it’s baking? the house smells amazing. amzn_assoc_tracking_id = "compledelici-20"; Thanks for a yummy recipe! Just made another batch substituting lemon juice for the cream and sprinkling in raisins and a pinch of cardamom, and they are fantastic. Thanks for sharing! First published September 28, 2019 on smittenkitchen.com |, index of cookbooks referenced on smitten kitchen, these great early summer strawberry-rhubarb crisp bars bars, Beef Chili + Sour Cream and Cheddar Biscuits, https://www.amazon.com/gp/product/B000QJE48O?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000QJE48O, https://smittenkitchen.com/2019/09/cinnamon-sugar-scones/#comment-1453362, https://smittenkitchen.com/2019/09/cinnamon-sugar-scones/#comment-1528862, 1 3/4 cups (230 grams) all-purpose flour, plus more for counter, 6 tablespoons (75 grams) granulated sugar, divided, 8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, diced, 1/4 cup (60 ml) half-and-half or 2 tablespoons each milk and heavy cream, cold. Thanks for another winning recipe! Clean up done before they were done baking. They baked up well and tasted amazing. Evenly space the wedges on the pan, sprinkle with final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes. Cut dough (like a pie) into 12 pieces. These look amazing and I’d love to try and make them. And I already cut the dose in half! You were absolutely right that it looks like too much sugar and cinnamon but then totally isn’t. In a measuring cup, combine the heavy cream and vanilla extract. No need to add butter when eaten! I also was half paying attention to the folding and sugar/cinnamon sprinkling directions yet it still came out wonderfully. These looked tricky to me (kinda croissant-type anxiety) but I plunged in and tried them. Four years ago: Oat and Wheat Sandwich Bread Nobody knows. Baby. Thanks for sharing!!! hmmmm. My dough was not dry at all, rather moist. This was absolutely on my agenda! Any thoughts about whether that would ruin the whole thing??! These are so simple and so delicious. These scones are as easy and as delicious, and even as good looking as advertised. Glad it came out well! Can someone walk me through (or point me in the right direction?) Thank you! I just made a batch with oat milk and they came out fine! and see what happens. I would love to make these, is it possible to sub the quarter cup of milk/cream with water? Hopefully nobody else makes this mistake. This will now be my “go to” cinnamon scone recipe. They were so memorable, and they will forever be known as “storm scones” in our house. The dough was quite puffy, so I think I’ll use a bit less next time (2t?) Before I even had coffee (because I knew my coffee would taste better with a scone, right?). I just made these for Easter breakfast! Hi Corrine! Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle (it will seem like too much but trust me, these scones do not end up overly sweet), then fold it in half. These look wonderful and will make soon but really writing because I can’t believe your boy is double digits already. This is now the only scone recipe I will ever use. has no lactose, as it is a milk sugar and would show up as a carb. I was very disappointed. In a bowl combine the flour, brown sugar, and cinnamon. Eleven years ago: Spinach Quiche, Bread Without A Timetable and Black-and-White Cookies of how to take the rectangle of dough and roll it to a circle? In a small bowl, whisk together 1 egg, heavy cream or buttermilk, and vanilla extract. Scones are best served the day they are baked. I folded them a few times but i guess i folded them any which way which is why only one of the layers appears to show up. But it sticks to the top better than I expected. I made this with Silk Coconut creamer and a mix of white and whole spelt, arrowroot & whole wheat pastry flour and it was perfect. Ha! Perhaps nutmeg would be a nice addition with the brown or maple sugar? So many possibilities. She sold them as “J-scones” and these reminded me of them a bit. saw the recipe, walked to the kitchen. Still SO delicious though. Two years ago: Marbled Banana Bread The perfect afternoon escape before the witching hour begins! Do ahead: Really, scones are better the first day, freshly baked. As I tolerate goat milk products I did use goat butter, so I did have a decent fat in there.

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