Butterscotch, Brown Sugar & Cinnamon Scones
Jul 3, 2013 23:44:57 GMT -5
Post by PurplePuppy on Jul 3, 2013 23:44:57 GMT -5
Butterscotch, Brown Sugar & Cinnamon Scones With A Maple Glaze
3/4 cup chopped toasted and cooled pecans
1 1/2 tablespoons cinnamon
1/4 cup dark brown sugar
4 tablespoons unsalted butter, chopped into small pieces,cold
1 tablespoon solid shortening, chopped into small pieces, cold
2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1/4 cup buttermilk
1/2 cup heavy cream
2 tablespoons vanilla extract
1/2 cup butterscotch chips
1/2 cup cinnamon chips
sanding sugar for sprinkling on top of scones (optional)
Glaze-
1 cup powdered sugar
1 teaspoon cinnamon
3/4 teaspoon maple flavoring
3 to 6 tablespoons heavy cream (may need more or less to get to drizzling consistency)
Preheat oven to 400 degrees and lightly grease a large baking sheet.
In a small bowel, mix together the pecans, brown sugar and cinnamon. Set aside
Mix together your buttermilk, cream and vanilla extract and set aside.
Mix together your flour, baking soda, cream of tartar, sugar and salt.
Using a pastry blender, cut the butter and shortening into the flour until it is fully combined and in tiny pieces. Stir in the pecan/brown sugar mixture.
Make a small well in the center. Pour in the buttermilk mixture all at once. Using a wooden spoon, stir together to make a moist cohesive dough. Make sure all the flour is combined in and you don’t have dry streaks. Gently fold in the butterscotch and cinnamon.
Dump the dough out onto a lightly floured board. Pat into a rectangle of about 1/2 inch thick.
Using a sharp knife dipped in flour or a pizza cutter (they work great for cutting doughs) cut the dough into either 8 large scones or 12 smaller ones. Your choice there. If you look and think that 12 is too small, remember that these will spread as they bake.
Lay the scones, close together but not touching, on the prepared baking sheet. Sprinkle with the sanding sugar if desired.
Bake at 400 for about 14 to 18 minutes for large scones or until browned and firm on top. For small ones, bake for about 10 to 13 minutes or until browned and firm on top.
Let cool on a wire rack until completely cool.
For glaze, in a small bowl, combine all glaze ingredients and using a whisk, whisk well until mixture is smooth and creamy. Drizzle over cooled scones.
www.fromcupcakestocaviar.com/2013/06/21/butterscotch-brown-sugar-cinnamon-scones-with-a-maple-glaze/
3/4 cup chopped toasted and cooled pecans
1 1/2 tablespoons cinnamon
1/4 cup dark brown sugar
4 tablespoons unsalted butter, chopped into small pieces,cold
1 tablespoon solid shortening, chopped into small pieces, cold
2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1/4 cup buttermilk
1/2 cup heavy cream
2 tablespoons vanilla extract
1/2 cup butterscotch chips
1/2 cup cinnamon chips
sanding sugar for sprinkling on top of scones (optional)
Glaze-
1 cup powdered sugar
1 teaspoon cinnamon
3/4 teaspoon maple flavoring
3 to 6 tablespoons heavy cream (may need more or less to get to drizzling consistency)
Preheat oven to 400 degrees and lightly grease a large baking sheet.
In a small bowel, mix together the pecans, brown sugar and cinnamon. Set aside
Mix together your buttermilk, cream and vanilla extract and set aside.
Mix together your flour, baking soda, cream of tartar, sugar and salt.
Using a pastry blender, cut the butter and shortening into the flour until it is fully combined and in tiny pieces. Stir in the pecan/brown sugar mixture.
Make a small well in the center. Pour in the buttermilk mixture all at once. Using a wooden spoon, stir together to make a moist cohesive dough. Make sure all the flour is combined in and you don’t have dry streaks. Gently fold in the butterscotch and cinnamon.
Dump the dough out onto a lightly floured board. Pat into a rectangle of about 1/2 inch thick.
Using a sharp knife dipped in flour or a pizza cutter (they work great for cutting doughs) cut the dough into either 8 large scones or 12 smaller ones. Your choice there. If you look and think that 12 is too small, remember that these will spread as they bake.
Lay the scones, close together but not touching, on the prepared baking sheet. Sprinkle with the sanding sugar if desired.
Bake at 400 for about 14 to 18 minutes for large scones or until browned and firm on top. For small ones, bake for about 10 to 13 minutes or until browned and firm on top.
Let cool on a wire rack until completely cool.
For glaze, in a small bowl, combine all glaze ingredients and using a whisk, whisk well until mixture is smooth and creamy. Drizzle over cooled scones.
www.fromcupcakestocaviar.com/2013/06/21/butterscotch-brown-sugar-cinnamon-scones-with-a-maple-glaze/
