Tender, buttery scones loaded with cinnamon chips and a hint of warm spice. Perfect for breakfast or afternoon tea with a golden, slightly sweet exterior.
Nutrition
Provides moderate calories and carbohydrates with significant amounts of butter and sugar, offering limited nutritional benefits beyond basic energy.
| Calories | 2640 kcal |
| Energy | 11046 kJ |
| Protein | 48 g |
| Total Fat | 108 g |
| Saturated Fat | 65 g |
| Trans Fat | 3 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 28 g |
| Cholesterol | 275 mg |
| Carbohydrate | 420 g |
| Sugars | 180 g |
| Dietary Fibre | 12 g |
| Sodium | 2400 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Cinnamon Scones
Taste of Home (Val Goodrich)
1
servings
0
per serve
0
minutes
Ingredients
Equipment
Pastry cutter
Pastry brush
Rolling Pin
Large mixing bowl
Oven
Whisk
Baking sheet
Knife
Instructions
Preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, 1/3 cup of sugar, baking powder, baking soda, salt and cinnamon. Using your fingers, a pastry cutter or the tines of a fork, cut in the cold, cubed butter. Keep cutting until the mixture resembles coarse crumbs.
Stir in the buttermilk just until the dough is moistened. Fold in the cinnamon chips just until they're evenly dispersed.
Turn the dough out onto a lightly floured surface. Knead the dough gently until the dough is no longer sticky, about 10 to 12 times.
Divide the dough in half. Gently pat or roll each portion into a 7-inch circle. Brush the tops with the melted butter and sprinkle them with the remaining sugar.
Cut each circle into six wedges. Separate the wedges and place them on an ungreased baking sheet. Bake the scones for 10 to 13 minutes or until they're lightly browned. Serve the scones warm.
Cinnamon Scones
Taste of Home (Val Goodrich)
1
servings
0
per serve
0
minutes
Tender, buttery scones loaded with cinnamon chips and a hint of warm spice. Perfect for breakfast or afternoon tea with a golden, slightly sweet exterior.
Ingredients
Equipment
Pastry cutter
Pastry brush
Rolling Pin
Large mixing bowl
Oven
Whisk
Baking sheet
Knife
Instructions
Preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, 1/3 cup of sugar, baking powder, baking soda, salt and cinnamon. Using your fingers, a pastry cutter or the tines of a fork, cut in the cold, cubed butter. Keep cutting until the mixture resembles coarse crumbs.
Stir in the buttermilk just until the dough is moistened. Fold in the cinnamon chips just until they're evenly dispersed.
Turn the dough out onto a lightly floured surface. Knead the dough gently until the dough is no longer sticky, about 10 to 12 times.
Divide the dough in half. Gently pat or roll each portion into a 7-inch circle. Brush the tops with the melted butter and sprinkle them with the remaining sugar.
Cut each circle into six wedges. Separate the wedges and place them on an ungreased baking sheet. Bake the scones for 10 to 13 minutes or until they're lightly browned. Serve the scones warm.
Nutrition
Provides moderate calories and carbohydrates with significant amounts of butter and sugar, offering limited nutritional benefits beyond basic energy.
| Calories | 2640 kcal |
| Energy | 11046 kJ |
| Protein | 48 g |
| Total Fat | 108 g |
| Saturated Fat | 65 g |
| Trans Fat | 3 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 28 g |
| Cholesterol | 275 mg |
| Carbohydrate | 420 g |
| Sugars | 180 g |
| Dietary Fibre | 12 g |
| Sodium | 2400 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
