Cinnamon #Scone #Recipe created by Karen Rose Smith

When I developed the cinnamon scone recipe for my latest cozy release, MURDER WITH CINNAMON SCONES, it became a favorite.  I've made it multiple times.  I hope you like it too!

Daisy's Cinnamon Scones

Preheat oven to 400 degrees

2 cups all-purpose flour

1/3 cup granulated sugar plus 2 tablespoons

1 teaspoon cinnamon (1/2 teaspoon in dough and 1/2 teaspoon mixed with 2 tablespoons sugar)

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

8 tablespoons (1 stick) grated unsalted butter (I let it sit out 5-10 minutes before grating)

3/4 cup cinnamon chips

1/3 cup ground pecans

1 large egg

3/4 cup reduced fat buttermilk

In a large mixer bowl, stir together flour, 1/3 cup sugar, 1/2 teaspoon cinnamon, baking powder, baking soda and salt.  Add grated butter to flour mixture and beat it in.  Stir in cinnamon chips and pecans. 

 

In a separate bowl whisk the egg with the buttermilk, then mix into flour dough with mixer.  Scoop out eight large scones (I use a 1/4 cup scoop or measuring cup with handle) and place on a cookie sheet lined with parchment.  Sprinkle with cinnamon/sugar mixture.  Bake 17-19 minutes at 400 degrees until golden brown.

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Cranberry-Orange #Scones #Recipe, a Holiday favorite from Karen Rose Smith

Whenever I tweet or post on Facebook about these CRANBERRY ORANGE SCONES, a friend asks for the recipe. This is a family favorite especially this time of year and what I really love about them is that they freeze well so you can make them ahead of time. So enjoy!

CRANBERRY ORANGE SCONES
 2 cups all purpose flour
1/3 cup sugar plus another teaspoon on the side for sprinkling on top before baking
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 tablespoons unsalted butter (frozen)
1/2 cup chopped dried cranberries
1/4 cup ground pecans
1 tablespoon orange rind grated
1/2 cup sour cream (sometimes I add a little more if I need it for dough to stick together!)
1 large egg (make sure it's large)
400 degree oven
parchment paper (you can get it in a roll to tear off as needed)

Mix flour, sugar (1/3) cup, baking powder, soda and salt. Grate frozen butter into flour mixture. Work in butter. Stir in cranberries, nuts, and orange rind. Whisk sour cream and egg until smooth. Using fork, stir into flour mixture. Make ball. You can form into individual scones--I get seven.  OR pat onto lightly floured surface to 8 inch circle. Sprinkle with sugar. Cut into 9 triangles. Set either triangles or round scones sprinkled with sugar on cookie sheet covered with parchment. Bake 15-17 minutes until golden brown.

Tip--Grate the butter frozen but then after it's grated, let it sit for about ten minutes. It's easier to work into the flour mixture.

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©2013 Karen Rose Smith

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