Maple Cinnamon Scones Food

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CINNAMON MAPLE SCONES



Cinnamon Maple Scones image

Make and share this Cinnamon Maple Scones recipe from Food.com.

Provided by Dundra

Categories     Scones

Time 35m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1/4 cup white sugar
1 tablespoon ground cinnamon
1/4 cup maple syrup
1/3 cup soymilk
1/2 cup butter (i used smart balance)
2 eggs, beaten
1/2 cup chopped walnuts (optional) or 1/2 cup slivered almonds (optional)

Steps:

  • Preheat the oven to 375°F
  • Grease and flour a cookie sheet.
  • Combine the flour, baking powder, cinnamon, sugar, and salt in a mixing bowl and blend with a whisk.
  • Cut in butter with a pastry blender or two knives.
  • In a separate bowl beat the eggs; Mix in milk and maple syrup.
  • Make a well in the center of the dry ingredients and add the wet ingredients all at once. Stir in nuts.
  • Gather the dough into a ball and roll out between two pieces of waxed paper forming a circle 1/2 to 1-inches thick.
  • Cut into 8 pie shaped pieces and place on the prepared cookie sheet.
  • Sprinkle sugar and cinnamon onto the 8 scones.
  • Bake for 20 minutes.

MAPLE CINNAMON SCONES



Maple Cinnamon Scones image

I created this recipe by combining and modifying a few other scone recipes. It turned out nicely -- a huge hit with friends and family! This is a more traditional scone recipe, somewhat (although not exactly) like the kind you would find in England. Feel free to play around with the amounts of cinnamon and almond. The almond can easily be cut down to 1/2 teaspoon if you'd like more of the cinnamon and maple flavor to come out. The maple flavor will be very subtle either way, but always delicious! I prefer them unglazed (and it's healthier anyway)!

Provided by jumpergirl311

Categories     Scones

Time 45m

Yield 20 scones

Number Of Ingredients 11

3 cups all-purpose flour
2 tablespoons packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled unsalted butter
1/2 cup milk
1/2 cup pure maple syrup, plus
2 tablespoons pure maple syrup
1 teaspoon almond flavoring
1 teaspoon cinnamon

Steps:

  • Preheat oven to 375 degrees.
  • Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl to blend. Cut butter into small chunks and mix until mixture becomes crumbly.
  • Stir milk, maple syrup, and almond in a small bowl to blend. Gradually add wet mixture to dry mixture, stirring just until dough forms a ball.
  • Turn dough out onto lightly floured surface. Knead dough a few times, but don't overwork it or the scones will be too dense. Roll it out to 1/2-inch thickness and cut into triangular wedges. Transfer wedges to an ungreased baking sheet.
  • OPTIONAL: beat one egg and brush lightly over scones to create a glaze.
  • Bake scones until golden, about 20 minutes. Transfer to rack to cool.

JUMBO MAPLE-PECAN SCONE



Jumbo Maple-Pecan Scone image

Provided by Food Network Kitchen

Time 50m

Yield 8 servings

Number Of Ingredients 14

3/4 cup buttermilk, plus more for brushing
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated orange zest
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt, plus a pinch
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
1/2 cup pecan pieces, toasted
1/4 cup confectioners' sugar
3 tablespoons maple syrup

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside.
  • Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal.
  • Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.)
  • Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.
  • Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.

PUMPKIN SCONES WITH MAPLE-CINNAMON GLAZE



Pumpkin Scones with Maple-Cinnamon Glaze image

A fall brunch isn't complete without these tender pumpkin scones from Food Network.

Provided by Damaris Phillips

Time 2h30m

Yield 6 scones

Number Of Ingredients 18

1/2 cup packed light brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/2 teaspoon salt
2 to 2 1/2 cups whole wheat pastry flour, plus more for dusting
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup roasted pumpkin, recipe follows, or canned pumpkin puree
1 large egg
1/2 cup milk
1 cup confectioners' sugar
3 tablespoons pure maple syrup
Pinch cinnamon
Pearled or turbinado sugar, for sprinkling
One 3- to 4-pound sugar pumpkin
Vegetable oil, for drizzling
Salt

Steps:

  • For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
  • Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
  • For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
  • Preheat the oven to 400 degrees F.
  • Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days.

MAPLE PECAN SCONES



Maple Pecan Scones image

Make and share this Maple Pecan Scones recipe from Food.com.

Provided by Sarah J

Categories     Scones

Time 25m

Yield 16 serving(s)

Number Of Ingredients 9

3 1/2 cups all-purpose flour
1 cup pecans or 1 cup walnuts
1/2 cup Splenda sugar substitute
4 teaspoons baking powder
1 teaspoon salt
2/3 cup butter, slightly softened
1 cup milk
1/2 cup cozy cottage sugar-free syrup
1/2 cup unsweetened applesauce

Steps:

  • Preheat oven to 425 degrees.
  • Grease a large baking sheet.
  • In large bowl combine flour, pecans, baking powder and salt.
  • Cut in butter until mixture is crumbly.
  • Combine milk, 1/3 cup Cozy Cottage® Sugar Free Syrup, and applesauce and add to dry ingredients.
  • Mix lightly with a fork until mixture clings together and forms a soft dough.
  • Turn out onto a floured surface and knead gently 5-6 times.
  • Divide dough in half.
  • With lightly floured rolling pin, roll one half of the dough into a 7" round.
  • Cut into 8 wedges.
  • Repeat with the remaining half.
  • Place scones on greased baking sheet.
  • Pierce tops with tines of fork.
  • Brush tops with remaining syrup.
  • Bake scones 15-18 minutes or until golden brown.
  • Sprinkle with a pinch of Splenda®, if desired.
  • Serve warm with butter or your favorite spread.

THE MOST AMAZING MAPLE SCONES



The Most Amazing Maple Scones image

An absolutely scrumptious VEGAN scone!!! All the indulgence without eggs or cream. Made with pantry ingredients if you keep some coconut oil on hand. OPTIONAL TOPPING: I like to make a small amount of glaze with powdered sugar, maple syrup, and water. I drizzle it on and top them with some chopped walnuts for crunch.

Provided by JungleLove

Categories     Scones

Time 30m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 8

1 cup flour
1/3 cup whole wheat pastry flour (or regular AP flour)
4 teaspoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon coarse sea salt (or 1/2 teaspoon regular salt)
1/4 cup virgin coconut oil (refined is best, unrefined will work too)
1/4 cup soy milk (or any other non-dairy milk)
1/4 cup real maple syrup

Steps:

  • Preheat oven to 400.
  • In a small bowl, whisk the flour, sugar, baking powder, and salt.
  • Add the coconut oil to the dry ingredients and cut it in with a pastry blender so the mixture resembles coarse crumbs.
  • Using a fork to mix, add the milk and maple syrup to the flour mixture. Mix until thoroughly combined and doughy, but DO NOT OVER MIX.
  • Put the dough out onto a floured surface and press it down into a perfect circle about 3/4 of an inch thick. Cut the circle into 8 perfect triangles.
  • Place the scones onto a baking sheet lined with parchment paper and bake for 15-18 minutes.
  • OPTIONAL TOPPING: I like to make a small amount of glaze with powdered sugar, maple syrup, and water. I drizzle it on and top them with some chopped walnuts for crunch.

Nutrition Facts : Calories 172.2, Fat 7.4, SaturatedFat 6.1, Cholesterol 1.1, Sodium 291.3, Carbohydrate 25, Fiber 1, Sugar 8.2, Protein 2.5

MAPLE WALNUT SCONES



Maple Walnut Scones image

Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).

Provided by Sandie

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 cup chopped walnuts
1 ¾ cups all-purpose flour
½ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1 egg
¼ cup half-and-half
1 teaspoon maple extract
½ teaspoon vanilla extract
½ cup confectioners' sugar
2 teaspoons hot water
⅛ teaspoon maple flavored extract

Steps:

  • Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
  • Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
  • Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
  • Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 43.7 g, Cholesterol 48.9 mg, Fat 19.9 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 239.1 mg, Sugar 20.5 g

MAPLE CINNAMON SWEET POTATO SCONES WITH PECANS



Maple Cinnamon Sweet Potato Scones With Pecans image

This is a redo of a savory recipe I've made from I'm Pat, for a Gluten Free Kumara Damper, which inspired me to modify this recipe into a sweet(ish) scone, made with cinnamon, pecans, a bit of brown sugar and maple syrup, and for those who don't have self-rising flour handy, include the measurements for the baking powder and salt. I've also changed the flour, using part oat flour, and part all purpose or whole wheat, your choice - although use your imagination, or what's on hand. The ones in the photo were made with all-purpose and oat flour. You can make oat flour by whirring some oats in your grinder until they resemble flour. I love oat flour!! These are a real favourite at home! Merlin and Arwen (my parrots), negotiate for as much of the sweet potato as they can - generally the rule is that they can have all but 1/2 cup of it. When the scones come out of the oven is another story!! I hope you like my version of them - feel free to change it up as you'd like to.

Provided by Katzen

Categories     Scones

Time 30m

Yield 4 Scones, 4 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour or 1 cup whole wheat flour
2/3 cup oat flour
2 1/2 teaspoons baking powder
1 teaspoon brown sugar or 1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons butter
1/2 cup sweet potato (cooked, peeled, mashed finely)
1 teaspoon cinnamon
1/2 cup pecans, chopped (rough chop, not too fine)
1/2 cup cinnamon baking chips (optional)
1/2 cup buttermilk (with a tsp of lemon juice or vinegar dropped in, and allowed to sit for 10 minutes) or 1/2 cup milk (with a tsp of lemon juice or vinegar dropped in, and allowed to sit for 10 minutes)
2 tablespoons maple syrup (more, to taste) or 1 drop maple extract (more, to taste)
1 teaspoon vanilla extract
2 teaspoons milk
2 teaspoons sugar
1/2 teaspoon cinnamon
ground nutmeg (fresh ground, if possible)

Steps:

  • Preheat oven to 375 F or 200°C Spray/Line a flat baking/cookie tray/sheet.
  • Mix dry ingredients (up to salt) into a large bowl and rub in the butter till you have a breadcrumb consistency. Add the sweet potato, and cut it in as well; then stir in the cinnamon, pecans, and cinnamon chips. Next, add to the buttermilk, the maple syrup and vanilla, and add this to the dry mixture, and stir well. If necessary, add extra milk, a tablespoon at a time to the mix until a soft dough is reached, and then transfer dough to a floured surface and knead slightly, until smooth.
  • Divide dough into 4 equal portions, and roll each portion into rounds; place on oiled tray. Cut a cross through the top of the dough about 5mm deep.
  • Combine sugar and cinnamon together, grind in some nutmeg. Mix.
  • Brush tops with milk and then dust with cinnamon nutmeg sugar.
  • Bake scones for 15 to 23 minutes. Baking times vary, so check scones at 15 minutes to gauge doneness.
  • Enjoy!

CANADIAN MAPLE SCONES



Canadian Maple Scones image

These are best served warm with a dollop of whipped cream and drizzled with a little extra maple syrup.

Provided by jowolf2

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 cup coarsely chopped walnuts, divided
3 tablespoons all-purpose flour
3 tablespoons packed light brown sugar
2 tablespoons cold butter
2 cups all-purpose flour
2 tablespoons packed light brown sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup cold butter
⅓ cup maple syrup, or as needed
1 egg
2 tablespoons milk, or as needed
1 cup whipped cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
  • Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature.
  • Increase oven temperature to 375 degrees F (190 degrees C).
  • Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs.
  • Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts.
  • Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball.
  • Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges.
  • Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 46.2 g, Cholesterol 82.2 mg, Fat 30.5 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 13.7 g, Sodium 280.9 mg, Sugar 16.8 g

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Combine the beaten egg, milk and vanilla in a separate bowl. Stir into the dough mixture, slowly. Place the dough onto a floured surface. Pour the cinnamon chips and golden raisins onto the dough. Knead the cinnamon chips and golden raisins into the dough. Pat the dough into a large rectangle. Cut the dough into 4 strips, then 12 squares.
From food-life-design.com


GLUTEN FREE CINNAMON SCONES WITH MAPLE ICING - THE ...
Scones. Preheat oven to 400'. Put the flour, coconut sugar, baking powder, salt, cinnamon and nutmeg into a large bowl and whisk together to combine. Cut the cold butter (or chilled ghee or cocont oil) into the flour mixture Work the mixture together with a pastry cutter or your hands until the butter is incorporated The butter should still be ...
From thebetteredblondie.com


MAPLE PARSNIP SCONES - KING ARTHUR BAKING
Instructions. To prepare the parsnips: Preheat the oven to 400°F. Line a baking sheet with parchment. Spread the grated parsnips on the prepared baking sheet. Drizzle with syrup and sprinkle with salt. Bake for 13 to 15 minutes, stirring once after 9 minutes, until soft and slightly caramelized. Remove from the oven and place on a rack to cool.
From kingarthurbaking.com


MAPLE PECAN SCONES WITH CINNAMON BUTTER (AND A GLUTEN-FREE ...
Beat 1/3 cup butter with a mixer until it is fluffy, about 2 minutes. Gradually add in the maple syrup and cinnamon. Continue beating until the butter is fluffy and the maple syrup has dissolved. This may take a few minutes. Serve the scones warm with cinnamon butter.
From entertainingdiva.com


MAPLE CREAM SCONES - A LATTE FOOD
Preheat oven to 400 and line a baking sheet with parchment paper. In a large bowl, mix flour, brown sugar, baking powder, salt, cinnamon, all spice, and nutmeg together. Add in cubed butter and with a pastry blender, fork, or your hands, work the butter into the dough until the dough resembles coarse crumbs.
From alattefood.com


MAPLE CINNAMON SAUTéED APPLES - EAT YOURSELF SKINNY
Sauté apples. In a large skillet over medium heat, melt better (or coconut oil), add apples and spices, mixing them well. Sauté apples for about 4 to 5 minutes until they are soft. In a small bowl, whisk together apple cider and cornstarch to make a slurry. Pour that into the apple mixture along with the vanilla and maple syrup.
From eatyourselfskinny.com


BROWN BUTTER MAPLE GLAZED CINNAMON APPLE SCONES. - HALF ...
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. In a mixing bowl, combine the flour sugar, baking powder, cinnamon and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the chopped apples.
From halfbakedharvest.com


CINNAMON SCONES WITH MAPLE FROSTING | TASTY KITCHEN: A ...
Preheat oven to 425°F. Mix flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut cold butter pieces into this mixture using either a pastry cutter or 2 knives. Continue to cut in the butter until some pea-sized pieces form. There will be many smaller pieces as well.
From tastykitchen.com


MAPLE CINNAMON SCONES - PLAIN.RECIPES
Directions. Preheat oven to 375 degrees. Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl to blend. Cut butter into small chunks and mix until mixture becomes crumbly.
From plain.recipes


EASY MAPLE SCONES RECIPE - DINNER, THEN DESSERT
Maple Scones: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Add flour, ⅓ cup sugar, baking powder, baking soda, cinnamon, and salt to a large food processor. Pulse a couple of times to "sift". Add butter and pulse until it …
From dinnerthendessert.com


MAPLE CINNAMON GLAZED SCONES - HAMMERS N HUGS
These maple cinnamon glazed scones remind me of autumn in every bite – the fresh crisp air, a crackling fireplace, and the bright colors of falling leaves. Soft, buttery, melt-in-your-mouth – grab a fresh cup of coffee and enjoy these maple cinnamon glazed scones. Hi friends! It’s so good to be back on here. I just want to remind you to enter the grand opening giveaway in case you …
From hammersnhugs.com


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