How could I replace the egg as you had mentioned with cream? Thanks, Deb!). Because with all that protein from the peanut butter they’re practically healthy and definitely appropriate fuel for breakfast, or lunch, or anytime…right? Thank you for the delicious recipe! I think most important if you make minis is to roll it thinner. It was way too short to fold in the ways Deb says. Living in the UK, half and half is hard to come by so I took a tip from a fellow commentor and mixed whole milk and a bit of greek yogurt and all turned out well. Baking time will be quick. I make 2 batches of these on the weekend and look forward to them every morning! These were delicious and as Deb said, not as sweet as you think. When I made these the dough was way too liquid. Wow, time flies (I’m sure you don’t need to be told). amzn_assoc_tracking_id = "compledelici-20"; saw the recipe, walked to the kitchen. Dip your hands into the bowl and knead the mixture a few times into an even mass. Five years ago: Cauliflower Slaw, Cucumber Lemonade, and Sunken Apple and Honey Cake Set aside.
My dough was a bit drier than yours looked. Also sprinkled some coarse sugar on top instead of regular granular because extra lux. 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. Perfect taste. One year ago: Breakfast Burritos
Been enjoying your recipes! But AMAZING flavor, light as a feather in the mouth. Carefully dump filling onto the top of one of the circles, leaving a 1/2 border around the edges. I made it my 3 year old and they still came out. Preheat oven to 400º F and line a baking sheet with parchment paper. A nightmare to roll out and the dough kept ripping and breaking when I would fold it to achieve the cinnamon sugar layers. They are amazing with my coffee! I do always find that i use a lot more liquid than ever called for in a scone recipe…this one included. I’m sure they’ll be so much better fresh from the oven! They turned out allright visually, but the whole Family agreed there is way too much baking powder, leaving bad aftertaste. I do this trick all the time!
Sweet scones tend to have some type of fruit (raisins, currants, dried cranberries, blueberries, etc. I was in the same boat. Made these this morning. I made this except I used your cream scone recipe because I didn’t want to go to the store for eggs, and I put yoghurt instead of cream because I didn’t want to go to the store for cream either. I made them for breakfast on son’s 10th birthday last week and the apartment smelled so blissful and fall-like, I decided to share them immediately on the site, haha just kidding. Can Morton’s table salt be substituted? Don’t make the dough in advance unless you’re freezing the scones unbaked — directions at the end. They baked well and they look good–like large rugelach, of which there can never be too many. Still, turned out nice and tender – not too dry. You might be able to take them out sooner. Or would be using an extra egg be better? Haha. I used a cheese grater to grate the butter, which was super easy.
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. Thanks for another great recipe! Heavenly smell that will draw all of your littles out of their beds. So good! They warm up perfectly the next day, but I usually eat two right from the oven.
My dough was not dry at all, rather moist.
It’s this, by the way. I am MamaKass to my kids’ friends even those these kids are now all in their 20’s. Laying in bed this morning…checking my Facebook feed…and THIS pops up. Makes perfectly shaped bits of cold butter every time and I it works great. This is the perfect scone recipe. Anyway, thanks for reminding me…I’ve got some of these in my freezer! Wrote this comment. Subscribe today and receive this quick guide right to your inbox: Your email address will not be published. Still, I had not planned on adding to the category. Apple Cinnamon Scones These apple cinnamon scones are the perfect brunch, breakfast, or treat during the fall months. Thinking about making these for a work breakfast meeting- do you think I could make tiny rounds and get 12 mini scones instead of 6 full-sized ones? I have made this twice just as written and they are so delicious!! The only other changes I made was to cut the dough into 8 wedges to be more conducive to serving four, and to sprinkle coarse sugar on top. I made them today…I put buttermilk in them instead of heavy cream….they are amazing! Any suggestions for someone who is consistently getting dough that is both crumbly and hard to roll? Make a well (clear area) in the center and pour in the half-and-half, then the egg. 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. We added some apple butter to the leftover scones mid afternoon and practically fainted. 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.
For anyone trying to follow my breadcrumbs, I used a generic bulk bin 1:1 gluten-free flour from Winco, which on an ingredients level looked not dissimilar to the same ones in Bob’s Red Mill 1:1, ie rice flours predominant. And so easy! This is my first take on scones, so I wasn’t sure what to expect. I also used ceylon cinnamon cause that’s what I had and it is just on the verge of being too much so if you tend to add extra cinnamon to recipes I would not for this one.
Um, yum! Does it matter which orientation the dough is in when I fold it? These are delish!!! They came out great! This and your raspberry ricotta scones are two of my favorites recipes I’ve EVER baked. Good to know I can use water as a substitute for other things, I never thought of that! The scones were lovely and reminded me of a recipe my mom would make when I was a kid. Thanks for the help! So many possibilities. This will now be my “go to” cinnamon scone recipe. or tried to copy them? Today I baked them at 425F instead of 375F and they were gorgeous. The original recipe is labeled as vanilla cinnamon scones with vanilla extract in the scones, vanilla sugar sprinkled on top, and vanilla bean in the glaze.
It’s very upsetting! Do you think coconut milk could sub out the dairy? I have thought of that, but I would hate to buy something or open a package just to use such a small amount. Scones are best served the day they are baked. I will be doing these again very soon. Use a fork to gently combine the egg and cream in the center, then use it to combine everything into a rough mass. I always substitute lactose-free milk for regular milk in recipes (it’s worth noting also that the higher the fat content in a dairy product, the lower the amount of lactose; e.g. . Either way, excited to have these in the next hour! I was thinking about adding a little spice mix (cinnamon, clove, nutmeg, etc) into the dough and then using the rest for the layers.
Divide the dough in half and roll each into a 6.5-inch round circle. I usually have both of these either because of baking or because I drink coffee daily.We either have milk or we do not. Or oat milk? Thanks for the stroll down memory lane and another winner recipe. i just saw my own comment when i made these 1 year ago.
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