These cinnamon scones are plenty sweet as they are but look pretty with a simple powdered sugar glaze. Sift flour into a bowl. Finally whip 300ml of cream and 30g of sugar and crumbs black cherry natural flavoured icing sugar with a whisk until it stiffens when you can lift the whisk and the cream holds its shape. This helps chill the butter and makes the scones a bit flakier. Made with eggnog and drizzled in an eggnog glaze with cinnamon chips throughout they are just plain good.

These scones are slightly crumbly and still soft with a crunchy topping of pumpkin seeds roasted in bourbon infused maple syrup. Allow air into mixture. Add milk a little at a time and mix with a knife. Cut with scone cutter or glass dipped in flour. Place butter flavored shortening and regular shortening into a freezer until very cold at least 2 hours before use.

Categories breakfast breakfast breads scones tags breakfast cinnamon eggnog scones leave a comment. August 16 2020 february 1. Bake for 15 to 20 minutes until beautiful and brown. I ve also included a vanilla glaze option but you can easily change up the glaze too. Bake scones for 20 25 minutes until golden brown and edges are no longer wet.

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Spread on your scones jam first and enjoy. Put them in a freezer zip top plastic bag and remove all of the. You can also find my chocolate chip scone recipe here and my apple cinnamon scones here. Mix in sugar and salt and cherrys. Black cherry scones tutorial.

Place scones touching each other on tray glaze tops with milk or egg. Put 2 tablespoon of powdered sugar in a bowl and stir in 1 1 2 to 2 tablespoons of milk more if necessary. Cherry dark chocolate chip scones. Cinnamon scones freeze well. Pre heat oven to 425f 220c.

Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Place cherries into the freezer until very cold at least 15 minutes before use. Add the zest of 1 medium lemon and 1 2 tablespoon of poppy seeds. Add 1 and 1 2 teaspoons of ground cinnamon and 2 3 cup of raisins. Let the scones cool a bit before you apply the glaze.

Place pan in freezer for 30 minutes. Remove from pan cool slightly and serve with drizzled white chocolate glaze. Heat oven to 425 degrees. Drizzle the glaze over the scones. Place pan in freezer for 30 minutes.

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Drizzle the glaze over the scones. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Place scones touching each other on tray glaze tops with milk or egg. Spread on your scones jam first and enjoy. Categories breakfast breakfast breads scones tags breakfast cinnamon eggnog scones leave a comment.

Heat oven to 425 degrees. These scones are slightly crumbly and still soft with a crunchy topping of pumpkin seeds roasted in bourbon infused maple syrup. These cinnamon scones are plenty sweet as they are but look pretty with a simple powdered sugar glaze.