Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Cinnamon Crumble Scones




Source of Recipe


internet






List of Ingredients



• 1 stick (1/2 cup) plus 3 T unsalted butter
  
• 3/4 cup sugar
  
• 3 cups cake flour
  
• 2 1/2 cups bread flour
  
• 5 tsp baking powder
  
• 1 1/2 cups whipping cream
  
• Glaze:
  
• 1/4 cup whipping cream
  
• 1 egg, beaten
  
• Cinnamon Crumbles:
  
• 1/4 cup each: unsalted butter, all-purpose flour, sugar
  
• 1 T ground cinnamon
  






Instructions



1. Preheat oven to 350 degrees.
   
2. For scones, place the butter and sugar in the bowl of an electric mixer; beat until light and fluffy, about 5 minutes. Sift together the flours and baking powder; mix into butter-sugar mixture. Add cream; mix just until dough forms; do not overmix.
   
3. Roll dough into an 8-by-8 inch square. Cut dough into 12 equal squares; cut to form 24 triangles. Place scones on greased or parchment-lined baking sheets; set aside. For glaze, beat together the cream and eggs; brush over tops of scones with pastry brush.
   
4. For cinnamon crumbles, mix the butter, flour, sugar and cinnamon in a small bowl with a fork; sprinkle over tops of scones. Bake until golden brown; about 18 minutes.
   






Final Comments


Yield: 24 scones