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- Dish type
- Biscuits and cookies
- Chocolate biscuits
Very pretty cinnamon biscuits, sandwiched together with jam and dipped in chocolate.
2 people made this
IngredientsMakes: 20 sandwiched biscuits
- 250g plain flour
- 150g cold unsalted butter
- 100g caster sugar
- 1 egg, beaten
- 1 teaspoon ground cinnamon
- Jam of your choice
- Melted chocolate, about 60g.
MethodPrep:25min ›Cook:12min ›Extra time:1hr chilling › Ready in:1hr37min
- Sift flour into a bowl and rub in cold butter by crumbling the mixture with your fingers, until it resembles coarse breadcrumbs. Add caster sugar, beaten egg and cinnamon; knead until it becomes a smooth dough. Wrap in cling film and place in the fridge for 1-2 hours.
- Preheat oven to 180 C / Gas 4. Lightly grease or line 2 baking trays with non-stick baking paper.
- Dust a worktop and a rolling pin with flour and thinly roll out the dough. Cut out triangles and place them on the prepared baking tray. Bake for 12-15 minutes, until golden.
- Warm up a jam of your choice; spread on half of the triangles. Top with the other triangles.
- Dip one corner (or all 3) of the sandwiched biscuit into melted chocolate. Place on a sheet of greaseproof paper and allow chocolate to set.
- Store in a tin or container with a tight fitting lid.
Reviews & ratingsAverage global rating:(1)
10 Fun Camping Desserts | Popular KOA Camping Recipes
One of the best parts about camping is definitely enjoying fun desserts you wouldn’t have at home. And while we all have our favorite standbys, giving a new recipe a try might be just what you need to shake up your camping routine. Check out ten favorite recipes from KOA’s extensive library of camping diners, breakfasts, desserts and snacks. You might just find a new go-to camping dessert recipe to try at your favorite campground!
1. Brown Bears
- 1/2 c sugar
- 1/2 Tbsp cinnamon
- 4 Tbsp butter (melted)
- 1 package bread dough
- Mix sugar & cinnamon together until well blended. Melt butter in shallow pan, such as a round cake pan.
- Take the biscuits and roll in hands to form snake shaped pieces. Wrap the snake-like dough around a stick in a coil fashion.
- Cook over a campfire until evenly browned. Roll the cooked dough in the melted butter and then in the cinnamon/sugar mixture. Yum.
2. Apple Pie on a Stick
- 1 c sugar
- 1 Tbsp cinnamon
- 4 cooking apples
- 4 dowel or roasting sticks
- In a small bowl, mix together sugar and cinnamon and set aside. Push the stick or dowel through the top of the apple to the bottom until the apple is secure.
- Roast the apple 2 to 3 inches above the bed of hot coals and turn frequently. (As the apple cooks, the skin starts to brown and the juice dribbles out.) When the skin is loose, remove the apple from the coals but leave it on the stick.
- Peel the skin off the apple, being careful not to burn yourself because the apple is very hot.
3. Banana Boat
- 1 banana
- 1/2 milk chocolate bar
- 3-5 marshmallows (full size)
- Aluminum foil
- Cut the banana in half, lengthwise. Top the bottom half of the banana with the chocolate and marshmallows, then replace the top half, sandwiching the ingredients between the banana slices.
- Wrap in aluminum foil and heat- either over open fire, on a grill, or on the RV stove. Unwrap and enjoy!
4. Camp Fruit Cobbler
- 2-4 cans fruit pie filling
- 1-2 cans refrigerated biscuits or 1 recipe bisquick biscuit dough
- 1/4-1/3 c brown sugar
- 1-2 Tbsp cinnamon
- Burn campfire down to very hot coals. Spray dutch oven with cooking spray. Add fruit pie filling of choice and cover with refrigerated biscuits or biscuit dough before sprinkling with brown sugar and cinnamon.
- Cover and place in center of coals with coals coming up around the sides. With your handy shovel, cover lid with coals as well.
- Cobbler is done when biscuits are golden brown. Check after 15 minutes and then every 5-7 minutes after that until done.
5. Campfire Eclairs
- 1-inch dowels or broom handles
- Heavy duty aluminum foil
- Cooking spray
- 1 can refrigerated crescent rolls
- Premade chocolate and vanilla pudding cups
- Whipped cream
- Chocolate hazelnut spread
- Wrap dowels with aluminum foil and coat with cooking spray.
- Open can of rolls and separate into rectangles, pressing together dough where it is scored into triangles. Wrap each dowel with one rectangle.
- Hold over campfire, turning occasionally, until dough has turned golden brown and puffy.
- Remove from heat, cool slightly and fill with pudding and whipped cream. Top with chocolate hazelnut spread and dig in!
6. Pineapple Upsidedown Cakes
- 6 – 8 glazed or cake doughnuts
- 1 can pineapple rings
- 12 – 16 pats of butter (two for each doughnut)
- Brown sugar
- Maraschino cherries
- Prepare a large square of aluminum foil for each serving.
- Place a pat of butter in the center of each foil square and top with a pineapple ring and doughnut.
- Fill the hole of each doughnut with a tablespoon of brown sugar before adding another pat of butter and a maraschino cherry.
- Close foil over the top of each doughnut and twist to secure.
- Place on campfire grill over low heat and cook 5 – 10 minutes until warmed throughout.
7. Campfire Pies
- White or whole wheat bread
- Cinnamon sugar
- Cherry pie filling
- Fresh berries
- Chocolate hazelnut spread
- Powdered sugar
- Cast iron pie iron
- Spread butter on each slice of bread and sprinkle with cinnamon sugar. Place one slice, butter side down, in each side of the pie iron.
- For cherry pie, add 1-2 Tbsp. pie filling to the center of one slice. For fresh berry pie, spread one slice with chocolate hazelnut spread and top with 1-2 Tbsp. fresh berries.
- Close pie iron and trim off any excess bread. Place in campfire coals and cook until golden brown, about 3-7 minutes depending on heat of campfire.
- Carefully remove from pie iron, cool and sprinkle with powdered sugar.
8. Skillet Blueberry Cobbler
- 2 tablespoons unsalted butter, softened
- 4 cups fresh or thawed frozen blueberries, divided
- 1/2 cup granulated sugar, divided
- 1 tablespoon all-purpose flour
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon grated nutmeg
- 1-1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- In a nonstick, ovenproof 10-inch skillet over medium heat, melt the butter. Add 2 cups of the blueberries with 1/4 cup of the sugar, stirring frequently until the mixture has the consistency of jam, about 10 minutes. Remove from the heat. Add the remaining 2 cups of blueberries, the remaining 1/4 cup sugar, the flour, lemon zest, lemon juice, and nutmeg to the cooked berries and stir to combine. Make sure all of the whole berries are evenly coated.
- In a large mixing bowl sift the flour, sugar, baking powder, salt, and cinnamon. Combine the melted butter, milk, and vanilla and add to the dry ingredients. Continue to mix until well combined, scraping down the sides once. There may still be some lumps. Drop the batter over the fruit in large spoonfuls starting in the middle and working out to the sides, leaving a 1-inch border of exposed fruit around the outside edge. It will seem like there is a shortage of batter, but it will expand while baking.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Cook the cobbler over indirect medium heat, with the lid closed, for 20 minutes. For even cooking, carefully rotate the pan 90 degrees, being careful because the fruit mixture will be bubbling up. Continue to bake, with the lid closed, until a skewer inserted into the center of the crust comes out clean, 25 to 30 minutes. Place the skillet on a wire rack and let stand for 10 minutes. Serve while still warm or at room temperature. Add ice cream on top if desired.
9. Cherry-Coconut Cake
- 1 (8 ounce) jar cherry, apricot or strawberry jam
- 1 (1-pound) pound cake, cut into 1-inch cubes
- 1 cup shredded coconut
- 1 (8 ounce) jar maraschino cherries
- Spread the jam on all sides of cake pieces. Roll in coconut. Thread cake bits on a skewer, alternating with maraschino cherries.
- Roast over a grill, barbecue or bed of hot coals until coconut is browned.
10. Peanut Butter S’more Quesadillas
- 4 – 6 Tbsp peanut butter
- 2 9 – 10 inch flour tortillas
- 1/2 c tiny marshmallows
- 1/4 c miniature semi-sweet chocolate pieces
- 2 medium firm, ripe bananas, thinly sliced
- Cooking oil
- Sugar and ground cinnamon (optional)
- Spread 2 to 3 tablespoons peanut butter over half of each tortilla. Top each with half of the marshmallows, chocolate pieces and banana slices. Fold tortillas in half, pressing gently to flatten and seal slightly. Brush both sides with a little oil.
- Place a 10-inch cast iron skillet over medium-high heat on a camp stove, grill rack or grate over an open fire. Cook tortillas for 2 to 3 minutes per side or until golden and chocolate is melted, turning once halfway through grilling. If desired, sprinkle with sugar and cinnamon. To serve, cut into wedges.
Pumpkin Spice Chocolate Chip Scones
Preheat oven to 425ºF. Line a cookie sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside. In another bowl, whisk pumpkin, eggs, and milk together.
Grate frozen butter on the large holes of a box grater. (I like to do this with a sheet of waxed paper underneath.) Add grated butter to the flour mixture and toss gently. Toss in chocolate chips.
Fold in pumpkin mixture until a dough forms. (Don&rsquot overwork the dough here. It&rsquos ok if a little of the flour still shows.)
Divide dough in half and dump out on a flour-coated surface. Knead a couple of times if needed, and form each half into a 6-inch circle. Place the circles onto the prepared cookie sheet.
Use a bench scraper to divide each circle into 6 triangles. Gently move the triangles out just a bit, so each one has a little bit of space.
Bake for 22 minutes, or until done. Remove to a wire rack to cool.
Make the glaze. Beat the powdered sugar, milk, and cinnamon together until smooth. Spoon over warm or room temperature scones.
Do you spend 9 months of the year wishing for pumpkin season? Me too. Pumpkin muffins, cookies, cakes, pie, pancakes, bread &hellip once September rolls around, I am ALL IN.
Some of my favorite pumpkin treats are pumpkin scones. These babies are made with pumpkin, warm spices, and mini chocolate chips, all topped with a sweet cinnamon glaze. Try them for breakfast or a snack (maybe with a pumpkin spice latte).
Did I mention the glaze? Glaze is one of my favorite food groups.
Making scone dough is a little like biscuit or pie dough. You&rsquoll cut the cold butter into the dough so that the little bits of cold butter make the scones flaky and light. My favorite way to do this for scones is to grate frozen butter. Just pop some butter in the freezer before you start on the recipe. It&rsquos actually really fun.
If you&rsquove never used freshly grated nutmeg, now&rsquos the time to start. One whiff of it fresh, and you&rsquoll never go back.
This recipe makes 12 scones, which is more than enough to share. Or to stash away and keep yourself happy for a day or two.
Some scones can be dry, but these are not&mdashthey&rsquore a little cake-like with a nice crumble. And they&rsquore PUMPKIN. Need I say more?
- Melt the butter and let it cool for about 15 minutes. Dissolve the yeast and sugar in the 1/4 cup warm water let the mixture stand for about 10 minutes. (If it does not bubble or increase in volume, the yeast is dead.)
- Place 2 cups of the flour in a large bowl and make a well in the middle. Pour into the well the beaten eggs, yeast mixture, and melted butter and mix together with a large wooden spoon or—if, like me, you love the feel of dough—with your hands. Add the remaining 1/2 cup flour, orange zest, and salt and mix thoroughly. The dough will be somewhat soft. Gently pat it into a ball, cover with plastic wrap, and refrigerate overnight. In a small bowl, toss the raisins with the Grand Marnier. Cover overnight.
- Preheat the oven to 350°F. Grease a baking pan with cooking spray or butter, or line it with parchment paper or a silicone liner. Combine the sugar and cinnamon in a bowl. Remove the dough from the refrigerator, and divide it into 4 equal parts. Dust a work surface with a liberal amount of cinnamon sugar. Using a rolling pin, roll out each portion of dough 1/4 inch thick on the sugar-coated work surface. After each stroke with the rolling pin, flip the dough, adding more cinnamon sugar to the work surface as needed. Cut the dough into 2-inch triangles. (Dough scraps can reformed into a ball and rolled out at least once.) Sprinkle a thin layer of cinnamon sugar on each dough triangle. Scoop 1 teaspoon of the macerated raisins onto the wide end of the triangle roll up the dough beginning at the wide end. Place the crescents on the prepared baking sheet and bake until they are lightly golden brown, about 20 minutes.
- The crescents can be made up to 1 day in advance and kept in an airtight container. Wrap securely and freeze for up to 3 weeks. Unwrap and defrost the day you plan to serve them.
From Pastry Queen Parties: Entertaining Friends and Family, Texas Style by Rebecca Rather and Alison Oresman. Copyright © 2009 by Rebecca Rather and Alison Oresman. Published by Ten Speed Press. All Rights Reserved.
Alison Oresman has worked as a journalist for more than twenty years. She has written and edited for newspapers in Wyoming, Florida, and Washington State. As an entertainment editor for the Miami Herald, she oversaw the paper's restaurant coverage and wrote a weekly column as a restaurant critic. After settling in Washington State, she also covered restaurants in the greater Seattle area as a critic with a weekly column. A dedicated home baker, Alison is often in the kitchen when she isn't writing. Alison lives in Bellevue, Washington, with her husband, Warren, and their children, Danny and Callie.
A pastry chef, restaurateur, and cookbook author, native Texan Rebecca Rather has been proprietor of the Rather Sweet Bakery and Café since 1999. Open for breakfast and lunch daily, Rather Sweet has a fiercely loyal cadre of regulars who populate the café's sunlit tables each day. In 2007, Rebecca opened her eponymous restaurant, serving dinner nightly, just a few blocks from the café. Rebecca is the author of The Pastry Queen, and has been featured in Texas Monthly, Gourmet, Ladies' Home Journal, Food & Wine, Southern Living, Chocolatier, Saveur, and O, The Oprah Magazine. When she isn't in the bakery or on horseback, Rebecca enjoys the sweet life in Fredericksburg, where she tends to her beloved backyard garden and menagerie, and eagerly awaits visits from her college-age daughter, Frances.
For the fresh whipped cream:
Place cream and sugar in a small mixing bowl and beat on high for 1-2 minutes using a hand mixer or a stand mixer fitted with a whip attachment.
Add the vanilla and beat for an additional 1-2 minutes or until soft peaks form. Don't whip too much or you will end up with curdled-looking whipped cream.
Chill until ready to use in recipe.
For the homemade tortilla chips:
Preheat oven to 400F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Cut the tortillas into 8 even triangles.
Place in a large mixing bowl. Pour melted butter over top and toss with a large wooden spoon until each triangle is fairly coated.
Mix the sugar and cinnamon in a small bowl. Add 3/4 of the mixture to the bowl and toss the triangles to coat. Line the triangles onto baking sheets in an even layer.
Bake in batches for 5 minutes, flipping halfway through. Feel free to sprinkle a little more cinnamon-sugar on top of the finished chips if desired. Reserve the rest of the cinnamon-sugar for garnish.
Pour the chocolate chips in a medium bowl. Set aside.
Combine the cream, sugar, and corn syrup in a small saucepan over low heat. Bring to boil, stirring often.
Remove from heat and pour immediately over the chocolate. Stir until the chocolate is smooth, then stir in the vanilla.
Pile the tortilla chips onto 2 separate plates.
Top with the fruit, then drizzle with the chocolate sauce. If the chocolate sauce won't pour easily, try warming it in the microwave for 15 seconds, then stir and pour.
Top the nachos with whipped cream and a sprinkle of leftover cinnamon-sugar. Enjoy immediately.
1 prebaked 9 1/2-inch tart crust (See recipe below)
2 ounces unsweetened chocolate, chopped
3 ounces (6 tablespoons) unsalted butter
3 large eggs
1/2 cup granulated sugar
1/8 teaspoon kosher salt
1 tablespoon light corn syrup
2 tablespoons milk
1/2 teaspoon vanilla extract
1 teaspoon Cognac or rum (optional)
1/3 cup bittersweet chocolate chips
1/2 recipe Spiced Almonds (See recipe below)
1 recipe Chantilly Cream (See recipe below)
1 ½ tablespoons sugar
2 ¼ cups all-purpose flour
¼ teaspoon salt
6 ounces cold unsalted butter
3-4 tablespoons ice water
Combine the sugar, flour and salt. Cut in the butter until it is the size of small peas. Slowly add the water, adding just enough to make the dough come together. Press the dough into a flat disk and refrigerate for 30 minutes.
Roll the dough into a circle and line the tart shells with the dough. Refrigerate or freeze the tart shells for at least one hour.
Preheat the oven to 375 degrees. Line the shells with parchment paper and fill with rice or beans. Bake the shells until the edges begin to brown, about 20 minutes. Remove the weights and the parchment paper and continue to bake
until the bottoms are lightly browned, about 10 minutes more. Set aside.
Preheat the oven to 325°F. Melt the chocolate and butter together in a double boiler. Whisk until smooth and let cool until warm.
In a bowl, whisk together the eggs, sugar, and salt until blended. Whisk in the corn syrup until well mixed, and then whisk in the milk, vanilla, and Cognac until smooth. Stir in the melted chocolate mixture. Scatter the chocolate chips evenly over the bottom of the tart crust. Pour the chocolate mixture over the chocolate chips.
Bake until almost completely set, 20 to 25 minutes. Let the tart cool until it is cool enough to handle, then remove the pan.
Serve warm (it can be reheated) with a dollop of the cream and a sprinkling of the nuts. Serve the remaining cream and nuts on the side for guests to add as desired.
1/2 large egg white
1 teaspoon vanilla extract
1/4 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
2 cups whole natural almonds
Preheat the oven to 300°F.
In a bowl, whisk together the egg white and vanilla until frothy. Stir in the brown sugar, cinnamon, and almonds until the nuts are evenly coated. Spread them evenly on a baking sheet.
Toast, stirring every 10 minutes, until the nuts are dry, about 30 minutes. Remove from the oven and let cool to room temperature.
1 cup heavy (whipping) cream
3 tablespoons sugar
½ teaspoon vanilla extract
Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.
Cinnamon Sugar Tortilla Chips Recipe
Just last week we share how we used our Ingenuity Trio 3-in-1 SmartClean Highchair to make our Homemade Maple Yogurt Recipe! We told you all about how affordable and versatile this highchair is and now we&rsquore showing you how much we love it as a toddler chair! The toddler chair really allows my daughter to get close to the table and really into whatever we&rsquore doing! You cannot beat this highchair for under $100 &ndash I love it for that price just as a toddler chair! You can find it at my favorite retailer ever, Target!
The height of the toddler chair fits our table perfectly. I just wheel it up to the table and she&rsquos off doing her thing! This day she was helping me take grapes off the vine to make homemade grape juice!
So what are we making today? We&rsquore showing you how to make Cinnamon Sugar Tortilla Chips. These chips are the perfect match with our Homemade Maple Yogurt recipe. You can eat them on their on if you&rsquod like too. The possibilities are pretty endless with this crunchy, sweet treat. They&rsquore homemade with tons of love, from my little love!
As soon as I have the table set and ready for her to cook she&rsquos jumping for joy to get into her Ingenuity toddler seat.
She&rsquos definitely hands on when it comes to cooking and that makes my heart so happy. I love to be in the kitchen, especially with her! She couldn&rsquot wait to dunk the tortilla triangles into the butter.
Once she&rsquos dunked all of the tortilla triangles she sprinkled on some cinnamon sugar, flipped and sprinkled on more! Yum we&rsquore about to have some Cinnamon Sugar Tortilla Chips!
How to make Cinnamon Chips
Get ready for your house to smell amazing when these cinnamon chips go in the oven. I love the smell of butter cooking with cinnamon and sugar. YUM!
CINNAMON & SUGAR. You’re going to need about 10 flour tortillas for all the chips. Mix the cinnamon and sugar together in a small bowl and set aside. Melt the butter and brush on each tortilla. Sprinkle the cinnamon and sugar all over the tortilla.
CUT & BAKE. Preheat your oven to 350°. While the oven is preheating, cut each cinnamon and sugar coated tortilla into 8 wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla (see pictures above for an example).
Place the cut chips in one layer on an ungreased baking sheet. Bake them in the oven for 8-10 minutes until crispy.
Triple Cinnamon Scones
With cinnamon filling and cinnamon chips inside, and cinnamon-scented glaze (or cinnamon-sugar) outside, these moist, aromatic scones are a cinnamon-lover's dream come true.
- 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
- 1/3 cup (67g) sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 8 tablespoons (113g) butter, cold, cut into pats
- 1 cup (142g) cinnamon sweet bits or cinnamon chips
- 1/2 to 2/3 cup (113g to 152g) half & half or evaporated milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
*For an alternative to Baker's Cinnamon Filling, see "tips," below.
To make the dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Work in the butter just until the mixture is unevenly crumbly it's OK for some larger chunks of butter to remain unincorporated. Stir in the cinnamon chips or bits.
Whisk together 1/2 cup (113g) of the half & half or milk, eggs, and vanilla.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Add up to 3 additional tablespoons half & half or milk, if necessary, to bring the dough together.
Perfect your technique
Triple Cinnamon Scones
Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.
To make the filling: Mix together the Baker's Cinnamon Filling and water. If you're using the alternate filling described in "tips," below, whisk together the ingredients omit the water.
Spread (or sprinkle) the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You'll now have a rectangle that's stretched to about 4" x 12". Gently pat/roll it to lengthen it into a 3" x 18" rectangle it'll be between 3/4" and 1" thick.
Cut the rectangle into six 3" squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle you'll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Separate the scones just enough to break contact between them.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 16 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. Once they're cool, cut the scones along their demarcation lines and separate them.
Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.
Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.
Tips from our Bakers
Interested in additional shaping options? Once the dough is cut into 3" squares, cut each square into three 1" x 3" rectangles, for a total of 18 scone strips. Or cut each square into nine 1" squares, to make 54 bite-sized mini scones.
Lake Lure Cottage Kitchen
I love the King Arthur Flour Company. Not only do they have some of the best flour available, but they also have some of the best baking ingredients and tools to turn out some of the best baked good you will ever taste. While visiting our family over Easter, Kristen served us these Triple Cinnamon Scones. I fell in love with them. They are the best scones I have ever eaten. She got the recipe and several of the ingredients from King Arthur.
I immediately placed an order online for their cinnamon chips and their baker’s cinnamon filling mix because, you see, these cinnamon scones are indeed a triple blast of cinnamon. The cinnamon chips, the cinnamon filling and the cinnamon glaze make them sooo delicious – no dry scones here.
You can just see the layers of flavor. Because of that there are a few steps involved in their preparation, but it is totally worth it. The recipe has some great tips to make successful scones. One tip is to put the prepared scones in the freezer for 30 minutes before baking. Another suggestion I have, is to use a very sharp knife to cut the scone shapes. That way they will not become lopsided while baking. Make a clean cut without pulling at the batter. Also, I made only about half of the glaze and just drizzled the tops of the scones instead of slathering the whole thing in glaze.
A platter of warm scones is the perfect breakfast for a crowd. I plan on making them (and perfecting my skills) all summer while we have visitors. I may even make them in advance and freeze a few batches. My next scone recipe will be an Orange scone using the Candied Orange Peel that I got from King Arthur.
By the way, the pretty plate and cup and saucer were a gift from a special blogging friend, Mary, from A Breath of Fresh Air. Thank you Mary. The pretty luncheon napkin is one from a set that belonged to my Mother. She used them for special luncheons with friends when I was just a child. I treasure them.
- 3/4 cup half and half or evaporated milk
- 1 cup cinnamon Flav-R-Bites or cinnamon chips
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup cold butter, cut into pats
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup Baker’s Cinnamon Filling*
- 3 tablespoons water
- *Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water.
1) Combine the Cinnamon Flav-R-Bites with the half and half or milk in a small bowl. Let the mixture rest for about 20 minutes.
2) While the cinnamon mixture is resting, get started putting together the rest of the ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3) Work in the butter just until the mixture is unevenly crumbly it’s OK for some larger chunks of butter to remain unincorporated.
4) Add the eggs and vanilla to the cinnamon-milk mixture, stirring to combine.
5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6) Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.
7) Spread the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle it’ll be between 3/4″ and 1″ thick.
8) Cut the rectangle into six 3″ squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle you’ll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Gently separate the scones (if you like scones with crunchy edges), leaving about 1″ between them. For softer scones, separate the scones just enough to break contact between them.
9) You may also choose to make scone strips, or tiny squares. Cut each 3″ square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or cut each 3″ square into nine 1″ squares, to make 54 bite-sized mini scones.
10) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
11) Bake the scones for 16 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
11) Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
12) Now you’re going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.
13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.
Yield: one dozen triangles, 5″ x 3″ 2 dozen triangles, 2 1/2″ x 3″ 18 strips, 4″ x 1 1/2″ or 54 mini (1 1/2″) squares.
Watch the video: 2 ingredients chocolate coating recipe. (May 2022).