Cinnamon Smear Scones Recipe
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Cinnamon Smear Scones Recipe
Cinnamon Smear Scones Ingredients:
CINNAMON SMEAR
1/2 cup butterscotch chips
1/3 cup brown sugar, firmly packed
3 tbsp butter
1 tbsp cinnamon
TOPPING
1 egg white, beaten slightly
1/3 cup sugar
2 tsp cinnamon
DOUGH
3 cup King Arthur Unbleached All-Purpose
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cut into chunks
1 egg
1 tsp vanilla
1 cup evaporated milk or half and half
Cinnamon Smear Scones Preparation:
Preheat your oven to 425F. Lightly grease a baking sheet, or line it with
parchment paper.
Cinnamon Smear: Place the butterscotch chips, brown sugar, 3 tablespoons
butter and 1 tablespoon cinnamon in the work bowl of a food processor.
Pulse
until the mixture is rough and pasty looking (you can also do this in a
blender). Set the mixture aside.
Topping: In a small bowl, whisk the egg white till it's lost its cohesion,
but hasn't yet become frothy. In another bowl, mix together the sugar and
cinnamon. Set aside.
Dough: Wipe out the work bowl of your processor with a paper towel, then
place the flour, sugar, baking powder and salt into the bowl. Process to
blend. Add the butter in chunks, and process to break or cut the butter
in,
forming a mealy, crumbly mixture. Place this mixture in a large mixing
bowl.
Alternatively, you can use an electric mixer (or your hands, a whisk, and
pastry fork or pastry blender) to combine the dry ingredients and cut in
the
butter.
In a small bowl or cup, blend together the egg, vanilla and evaporated
milk
(or half and half). Add this to the dry ingredients and stir with a fork
until the dough just comes together. Turn the crumbly mass out onto a
floured work surface and knead it gently, pressing the cinnamon smear
mixture into the dough. It'll look marbleized; this is fine.
Roll or pat the dough into a 10 x 6-inch rectangle, about 1-inch thick, or
10-inch circle. Cut the dough into 12 to 14 squares or wedges. Place the
scones on the prepared baking sheet, brush each with the egg white, then
sprinkle with the cinnamon sugar.
Bake the scones about 12 to 15 minutes, or until their bottoms are browned
and the tops are lightly golden. Yield: 12 to 14 scones
Nutrition information per serving (1 cinnamon smear scone, from a batch of
15, made with the extra egg yolk and evaporated milk, 81g): 279 cal, 12.1g
fat, 5g protein, 20g complex carbohydrates, 17g sugar, 1g dietary fiber,
66mg cholesterol, 191mg sodium, 121mg potassium, 103RE vitamin A, 1mg
vitamin C, 2mg iron, 161mg calcium, 91mg phosphorus.
Per serving: 2283 Calories (kcal); 134g Total Fat; (51% calories from
fat); 11g Protein; 276g Carbohydrate; 536mg Cholesterol; 3986mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
26 1/2 Fat; 17 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4413 Calories; 376g Fat (74.6%
calories from fat); 13g Protein; 274g Carbohydrate; 6g Dietary Fiber;
1188mg Cholesterol; 5470mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2
Lean Meat; 74 1/2 Fat; 17 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
| “Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” | | Art Buchwald |
| “Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.” | | Andre Simon (1877-1970) |
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