Monday, September 24, 2012

Cinnamon Bun Scones

Breakfast-time!

OK, so, as well all know, cinnamon rolls are delicious. However, they have one large drawback:
Time.
It can take awhile to make cinnamon rolls-and for most of us, that's not so much an option. That is part of the reason I love these scones. They have all of the best flavors of a cinnamon rolls, but in scone form (and some oats thrown in, which really just makes them even better). I honestly sort of think I may prefer these scones to actual cinnamon buns-I know! They really are delicious, though. Thick, chewy, full of cinnamon & sugar flavor, and pretty dark quick to throw together, especially if you have a food processor (Can we talk about how much I love my food processor? The answer is-A LOT). This isn't even a particularly difficult recipe, so that's a major plus as well. Michael was a fan. I loved them. I think you will too! :)

Cinnamon Bun Scones

Adapted from Recipe Girl

Makes 8-12 scones
Ingredients:
Scones
  • 2 cups all purpose flour
  • 1 cup oats (uncooked-quick, old fashioned, or rolled)
  • 1/4 cup + 2tbsp. granulated sugar
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1 stick butter, cubed and chilled
  • 3/4 cup cold milk
  • 1 egg, lightly beaten
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
Glaze
  • 3/4 cup powdered sugar
  • 1/4 tsp. vanilla extract
  • 3-4 tsp. milk
 Preparation:
  • Preheat oven to 425 degrees. Prepare a 12  x 18 baking pan by spraying with non-stick cooking spray or lining with parchment paper.
  • In a food processor, or in a large bowl, combine the flour, oats, 1/4 cup sugar, baking powder, and salt.
  • Cut in the butter (either by pulsing a few times in a food processor, or using a pastry cutter or 2 knives/forks) until the mixture resembles coarse crumbs and the butter pieces are pea-sized.
  • In a small bowl mix milk, egg, and vanilla.
  • Combine wet into dry ingredients with a fork or rubber spatula, until just moistened.
  • In a small bowl mix cinnamon with the 2 tbsp. of sugar. Sprinkle evenly over dough. Gently stir to swirl the cinnamon mixture into the batter, but do not blend completely!
  • Drop 1/4 cup balls of dough 2 inches apart on the baking pan(s).
  • Bake 11-13 minutes until golden.
  • Cool on a wire rack 5 minutes.
  • Meanwhile, whisk the powdered sugar, vanilla, and milk together to form the glaze. Drizzle it on top of the warm scones.
Voila!

1 comments:

  1. This was just the recipe I was pining for this morning! I have been on a cinnamon craving thing for awhile now, and there's no end in sight! I made snickerdoodles and biscochitos last week, both for a bake sale for Relay for Life, that my daughter (age 17) was participating in. So I had the cinnamon sugar mixture left over- don't you always have some left? I also have been trying new recipes with different flours, and i tried two scones this week, made with oat and with almond flours. Hmm, they were okay, but,...they did not stop the craving. Made YOUR recipe, and they are delish! I think next time, I would use quick oats, vs. the all-purpose i used. They are a bit chewy. But still, so good! Thank you! I am an avid baker, I have a Home Ec. Ed degree (that ages me, as they don't call it that anymore!), and I love reading blogs, though I don't give myself that luxury often. Nancy

    ReplyDelete

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