Maple Glazed Brown Sugar Cinnamon Scones Recipe - An Italian in my Kitchen

I understand that there isn’t a shortage of scone or bread roll recipes on this website, the web, or cookbook racks at large – they’re not difficult to make, and the great ones are, as far as I might be concerned, a disclosure. I had not moved toward adding to the class. I admit I’d been endeavoring to thin my cookbook assortment a couple of months prior when I flipped through the cookbook that presented these tremendous late-spring strawberry-rhubarb fresh bars and focused on these shockers. How had I missed them? I made them for breakfast at the child’s tenth birthday celebration last week, and the condo smelled so merry that I chose to share them promptly on the site. 

No, I chose to screw with them. First, I attempted them without an egg, utilizing all the more a cream scone equation. It works; however, the shape was somewhat of a wreck, not like magnetic open-book layers you see here, so fitting for a savant’s birthday. I considered making a pumpkin scone with a similar cinnamon layer, all things being equal, yet I can’t tolerate opening a pumpkin container while it’s still September. I pondered utilizing seared spread (due to course I did) to extend the flavor, yet it didn’t do much. Then, at that point, I concluded it would be enjoyable to make them sort of Rugelac with jam, cleaved nuts, and perhaps dried organic product between the layers. Yet, at last, I recalled the name and the energy (primary) of the book and returned to my faculties because while these things would be great, not a single one would be a very great snap to prepare. Like, presently. With a strong cup of tea or espresso.

Cinnamon Sugar Scones



  • 1 3/4 cups (230 grams) all-purpose flour, plus more for counter
  • 6 tablespoons (75 grams) granulated sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, diced
  • 1/4 cup (60 ml) half-and-half or 2 tablespoons each milk and heavy cream, cold
  • 1 large egg
  • 2 teaspoons ground cinnamon, divided

Heat your broiler to 375°F (190°C). Line a baking sheet with material paper.

Join the flour, three tablespoons of sugar, baking powder, and salt in an enormous bowl. Squeeze the margarine into the dry combination with your fingers or cut it in (with a baked good blender; I utilize it) until it looks like coarse cornmeal. Make a well (clear area) in the middle and pour in the half-and-half, then, at that point, the egg. Utilize a fork to consolidate the egg and cream in the middle tenderly, then use it to join everything into a harsh mass. Plunge your hands into the bowl and manipulate the blend a couple of times into an even mass.

On a delicately floured counter, roll the dough to about a 10-by-6-inch square shape (think: a piece of paper, however somewhat more modest). Sprinkle one tablespoon of the leftover sugar and one teaspoon of the cinnamon over half of the square shape (it will seem like excessively, yet trust me, these scones don’t wind up excessively sweet), then crease it in half. Carry the dough out again into an 8-by-6-inch square shape; sprinkle one more of the excess tablespoons of sugar and the last teaspoon of cinnamon over half, then, at that point, overlay in half once more. Try not to roll once more; pat the dough around a 6-inch circle and cut with a sharp knife into six wedges. Uniformly space the wedges on the container, sprinkle with a conclusive tablespoon of sugar, and bake until marginally brilliant at the edges, 15 to 17 minutes.

Do ahead: Really, newly baked scones are better the first day. You can rewarm them in the broiler momentarily on the second, yet at the same, it’s a touch drier 100% of the time. You could make them and freeze them until needed, all things being equal. If baking them from frozen, you’ll likely need 4 to 5 additional minutes in the broiler. Maybe you interested food recipes.