Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
Special equipment needed:
- Pastry cutter or two knives
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the cold cubed butter to the flour mixture and use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. In a small bowl, mix together the ground cinnamon and brown sugar.
7. On a lightly floured surface, roll out the dough into a 1/2-inch thick rectangle.
8. Sprinkle the cinnamon sugar mixture over the top of the dough, leaving a 1/2-inch border around the edges.
9. Starting at one of the long sides, tightly roll up the dough into a log.
10. Cut the log into 8 equal pieces and place them on the prepared baking sheet.
11. Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
12. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
Preheat the oven to 400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 300
Fat: 14g
Carbohydrates: 38g
Protein: 4g
Sodium: 300mg
Sugar: 16g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Salted butter can be used instead of unsalted butter, but reduce the amount of added salt in the recipe.
- Soy milk or almond milk can be used instead of regular milk for a dairy-free option.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cinnamon sugar mixture for extra crunch.
- Add raisins or dried cranberries to the dough for a fruity twist.
- Drizzle a simple glaze made from powdered sugar and milk over the cooled scones for extra sweetness.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the flour mixture to ensure flaky scones.
- Don't overwork the dough or the scones will be tough.
- Use a sharp knife to cut the scones to prevent them from flattening out during baking.
Storage instructions:
Store the cooled scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the scones, place them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a decorative platter or cake stand for an elegant presentation.
Garnishes:
Dust the scones with powdered sugar or sprinkle with cinnamon for a finishing touch.
Pairings:
Serve the scones with a cup of hot tea or coffee for a cozy breakfast or afternoon snack.
Suggested side dishes:
Serve the scones with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough is too dry, add a splash of milk until it comes together.
- If the scones are too crumbly, add a bit more milk to the dough.
- If the scones are too flat, make sure the oven is preheated to the correct temperature and that the dough is rolled to the correct thickness.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe to prevent the spread of bacteria.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle. The modern version of scones, like this cinnamon swirl scone recipe, is typically baked in the oven and made with flour, sugar, and butter.
Flavor profiles:
These cinnamon swirl scones are sweet and spicy with a buttery, flaky texture.
Serving suggestions:
Serve these scones for breakfast, brunch, or as a sweet snack any time of day.
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