Best 4 Brown Sugar Scones Recipes

BROWN SUGAR AND CINNAMON SCONES

Steps:

• Whisk together the flour, baking powder, salt, brown sugar, and cinnamon. You may have a few brown sugar lumps; that's fine. Work in the butter with a pastry blender until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together the egg, heavy cream, and vanilla.
• Make a well in the dry ingredients and pour the wet ingredients in. With a wooden spoon, stir just until a dough forms.
• Turn dough onto a floured surface and form into a disc about 1-inch tall. Cut into 8 wedges.
• Bake on an ungreased cookie sheet (a cookie sheet lined with a silpat is great, too) at 350 degrees for about 12 - 14 minutes until the scones begin to brown on the bottom.
• Remove from oven and let cool for about 5 minutes before serving.

BROWN SUGAR AND CINNAMON SCONES

Steps:

• Work the dough quickly (don’t over-mix!) and put the dough wedges into the heated oven as soon as possible.
• The process — from mixing to pulling the finished scones out of the oven —shouldn’t take more than 15-20 minutes.
• Scones are best served warm.
• In order to keep the scones flaky it’s important to have all ingredients, work surfaces and tools clean, cold and dry.
• Adjust oven rack to middle position and heat oven to 350 degrees.
• Roast nuts on a baking sheet for 7 to 10 minutes until light brown and aromatic.
• Remove nuts and cool.
• Crush in a zip-lock bag with a rolling pin.
• Add brown sugar and cinnamon to nuts, combine and place bag in freezer.
• Cut butter and shortening into 1/4” chunks on a small plate and place in freezer.
• Raise oven temp to 450 degrees, Lightly flour a work board and place in refrigerator Sift flour, baking soda, cream of tartar, salt and sugar into large bowl and place in freezer with (pastry blender) for 10 to 15 minutes.
• Measure and combine butter milk, cream and vanilla and place in refrigerator.
• Now that everything is prepared it’s time to make the scones, work as fast as possible, you need to complete the process without interruption.
• It shouldn’t take more than 15 minutes to get them into the oven from this point.
• Remove butter/shortening and flour mixture from freezer, With a pastry blender cut butter/shortening into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.
• (This can also be done in a food processor, just be sure to refrigerate the bowl for 15 mins before starting) Add nut/brown sugar mixture to flour/butter mixture, toss lightly with a wooden spoon to combine (if using a food processor, pulse until combined) Make a well in the center and pour in cream/buttermilk/vanilla mixture.
• Working quickly, blend ingredients together with a rubber spatula or wooden spoon into a soft crumbly dough.
• (do not over-mix or scones will be tough).
• (Once again, if using the food processor pulse till just combined).
• Turn dough onto your cold, floured, work board.
• Dough will be a crumbly mess, work it gently, turning no-more than four times, and lightly press it into a rectangle (5x10x1/2” thick).
• Cut rectangle in half into two 5x5’s, then each half into two 2 ½ x 5’s forming four quarters.
• Cut each quarter diagonally and place wedges 1 inch apart on a light colored non-stick baking sheet.
• Bake until scones are lightly brown, 10 to 12 minutes.
• Place on a wire rack and serve immediately.
• Scones will keep overnight, cover them with a thin pastry cloth or kitchen towel.
• Possible Additions/Substitutions---------àm .
• Use 1 cup of raisins, dates or other dried fruit in-place of brown sugar/nuts.
• Use 1 cup of white chocolate chips, Hershey’s cinnamon chips or mini chocolate chips in place of brown sugar/nuts.
• Replace 1/2 tablespoon of vanilla with nut flavored extract.
• Use whole milk in place of butter milk and or cream.
• Use sour cream in place of butter milk.
• Drizzle icing over cooled scones.

BROWN SUGAR SCONES

Steps:

• Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
• Add walnuts, and raisins and toss to incorporate.
• Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
• Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1" thickness. Cut rounds using a 2" round biscuit cutter and transfer to parchment lined baking sheet.
• Or, pat into a square and cut square scones.
• Freeze for 15 minutes.
• Brush scones with cream, and sprinkle with sugar.
• Bake until they begin to brown, 20 to 22 minutes. Remove from the oven and cool on a rack.

STRAWBERRY-SOUR CREAM SCONES WITH BROWN SUGAR CRUMBLE

Steps:

• Preheat the oven to 400°. Combine the flour, baking powder, sugar, and salt in a mixing bowl. Cut the butter into the flour until it looks like coarse bread crumbs. Add the strawberries and toss until the berries are coated with flour. Whisk together the egg, sour cream, 1/4 cup of the milk, and vanilla. Pour this onto the flour mixture and then fold them together until all the flour is moistened. If necessary, add up to 1/4 cup of additional milk until a shaggy, moist dough is formed. Try not to overwork the dough. Sprinkle a little flour on your counter, turn out the dough, and sprinkle a little more flour on top. Pat the dough into a circle or rectangle about 1-inch thick, and use a bench scraper to cut the scones into wedges. Transfer the scones to a greased baking sheet. Combine the ingredients for the topping and use your fingers to crumble this evenly over all of the scones. Bake for 20 - 25 minutes until the scones are firm on the outside and golden in spots. Let the scones cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling. These scones are best on the day that they're made. If you're planning on keeping them for several days, skip the topping (which will absorb moisture and get mushy) and instead smear them with butter and a sprinkle of brown sugar just before eating.