P-dub's Sweet Cinnamon Scones

I made these scones for the morning after Em's bachelorette party. Cinnamon chips were incredibly difficult for me to find, I was only able to track a bag down after calling several grocery stores and one of them happened to have only one bag not even out in aisle, but in their back inventory.

The scones were delicious, however when I was making them, 3/4c of heavy cream was not nearly enough for me to make the dough stick together to form and cut them. I realized this after I put the crumb topping on and the dough was so dry I couldn't even cut the invidual scones out, so I put it all back in my mixing bowl, eyeballed more cream into the mix until it had the correct consistency. I ended up without the crumbly mixture on top, but I think it was a sweet surprise as you bit into each scone and got pockets of cinnamon sugar mix :)

And just for fun, a few photos from the night, it was an 80s themed party. I can't believe I'm putting this out on the interwebs!

Sweet Cinnamon Scones

by Pioneer Woman

• 3 cups All-purpose Flour
• ⅓ cups Sugar
• 5 teaspoons Baking Powder
• ½ teaspoons Ground Cinnamon
• 2 sticks (1 Cup) Unsalted Butter
• ¾ cups Heavy Cream
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup Cinnamon Chips
• Topping
• ½ cups Sugar
• 1 teaspoon Ground Cinnamon
• 1-½ teaspoon Heavy Cream

Preheat oven to 350 degrees.

In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips.
Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Serve with coffee.

lemon blueberry scones

I got this recipe from one of my favorite blogs, gimme some oven, and have been wanting to try it for some time now. This was the first time I'd ever used whole wheat flour, and I was very pleased that I couldn't really taste the difference. My only advice is if you're looking for a sweet scone, be sure to add the glaze :) I didn't have buttermilk on hand so I used the old make your own trick!

Healthy lemon blueberry scones
from gimme some oven

1 cup all-purpose flour

1 cup whole wheat flour

1 Tbsp. sugar (optional)

1 Tbsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 Tbsp. lemon zest

1/4 cup butter, chilled and cut into pieces

1/4 cup olive or canola oil

3/4 cup milk or buttermilk

1 cup fresh or frozen berries (don’t thaw them)

2 Tbsp. lemon juice

1 cup powdered sugar

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

Put the flours, sugar, baking powder, baking soda, salt and lemon zest in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.

Add the milk and berries and stir gently just until the dough is combined.

Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

Bake for about 20 minutes, until golden. Remove from oven.

If you would like to add glaze, stir together lemon juice and powdered sugar in a small bowl until well-blended. (Feel free to add more/less powdered sugar to make the glaze your desired consistency.) Brush or drizzle glaze on top of cooled scones (or if you’re impatient like me, brush while they’re warm), and serve.

Ali’s Tip:

If you end up opting to pass on the glaze, feel free to add in an extra teaspoon or two of lemon peel to the scones to give them an extra kick of lemon. You could also sprinkle a bit of raw (turbinado) sugar on top of the scones before baking to give them a little extra flavor if you’re going glaze-less. :)

Pumpkin Scones + Glee = One Awesome Friday Afternoon

One of my girlfriends came over this weekend and we had some quality girl time baking these delicious pumpkin scones I found on Pinch My Salt and watching the new show Glee. The scones come together pretty quickly, so we made 2 batches, one for each of us to devour (Picture only shows 2 because that's all that was left when I remembered to grab my camera!). BTW, if you haven't seen Glee (hellz-to-the-nah!) and have an appreciation for band/choir geeks (ahem, I was one myself) you really should watch this show. I love it because the characters actually have talent and my favorite lady ever is Sue Sylvester!

Pumpkin Scones
recipe from Pinch My Salt

1 C. all purpose flour
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. unsalted butter
1/2 C. raisins (optional)
1/3 C. pumpkin puree
1/3 C. heavy cream
6 T. brown sugar
1 t. vanilla

Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).

In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.

Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.

Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.

Icing: For ginger molasses icing, stir together 1 C. powdered sugar, 1 T. molasses, 1-2 T. milk, and 1/4 – 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 – 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.