Cinnamon Sugar Scones

Scones... You probably know my history with scones and how I later realized they really aren't bad, especially if they're made with the base for this recipe. If you don't know that story, here it is. Anyway, this is a cinnamon sugar version of Baked Perfection's fabulous recipe, and I feel the need to warn you these are dangerous. You make them without knowing just how good they're going to be, and you end up sick from sugar overload when you couldn't limit yourself to one. Experience speaks loudly, my friends.

Cinnamon Sugar Scones

chefjennylyn.com

2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 1/4 cups heavy cream

Glaze:

1 cup powdered sugar

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1-2 tablespoons milk

Preheat oven to 400 degrees.

Mix flour, sugar, baking powder, salt, and cinnamon. Add heavy cream, and stir just until combined. (Mixture will be sticky, so don't think you're an idiot just yet.) Flour a surface, and pat the dough out; cut into shapes. Place scones on a pan, and bake 9-11 minutes. Let cool five minutes before glazing.

For glaze, stir ingredients until you reach a thin icing consistency. Pour or drizzle over warm scones.

Recipe adapted from Baked Perfection

If you've seen one picture of prep work, you've seen them all. If you've followed my blog long, you've seen a lot of prep pictures... tons of them. I'll repeat myself simply because this is true: Prep work makes recipes go more quickly, and it makes cooking and baking fun instead of annoying. Think Rachel Ray would look cool if she dug out all her ingredients as she prepared recipes? Didn't think so. So.... Stainless Mixing Bowl with Measuring Cup and leveler tool inside. Pinch Bowl full of sugar (yum!), Adjustable Measuring Spoon, Measuring Spoons, Easy Read Measuring Cup, Large Cutting Board, and Korintje Cinnamon.

Korintje Cinnamon from the Pampered Pantry is the star of this show. I have to admit that once you've used this for all those fab recipes featuring cinnamon, it's difficult to use other brands. My friend Christopher has started adding this to his family's Saturday morning pancake batter (yes, there are cool dads out there who make pancakes for the wife and kids), and he said it's fantastic!

Ok, so there's not a lot to explain about mixing this dough together, but I need to warn you again it's crazy sticky. I mean like stick...eeee. So just know that going in, and you'll have a great experience. Sometimes I cut scones in circles using my Biscuit Cutters, but this time I felt like cutting them in miniature triangles. I got a little crazy and caused them to lose shape while they baked, but you get the point. So I separated my dough on the floured Large Cutting Board (thanks, Flour/Sugar Shaker) and cut it in scones using the 7" Santoku Knife from the Forged Cutlery Collection. Flour your knife blade for easy cutting. I baked these guys on the Rectangle Stone from the Stoneware Collection for amazing results. And I mean amazing results.

One thing I love about the Easy Read Measuring Cups is that you can use them as mixing bowls when needed. I measured my powdered sugar in here and just added everything else. This is where the Korintje Cinnamon really got to shine...cinnamon glaze sauce icing stuff. Oh, my! I mixed it all with the Skinny Scraper and was ready to go!

Ok, best glazing station ever. Put a towel or paper towels under the Cooling Rack, glaze warm scones, and throw the rack in the dishwasher. What about that leftover glaze that needs to be scraped from the sides of my measuring cup? Well, that's another story for another day, but I will say I gained a few pounds after making these.

Check out those bottoms! Stoneware is the best stuff ever! These scones will absolutely melt in your mouth, guaranteed. They're best enjoyed with a friend for sure! My friend Courtney and I used to make brunch together before she moved to Thailand, and this recipe always makes me think of the day we did scones and cheese grits. Odd combination? This is the South, and anything goes with grits at any time. Don't judge.

Ok, so these are good. Their goodness is trumped only by their easy preparation. If you don't make them, it's your loss, but you should at least pass the recipe to others so they can enjoy the world's best, easiest cinnamon sugar scones. Enjoy!

Like the products you saw used?

Shop Online 24/7 at pamperedchef.biz/jennylyn

E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464

Coffee Cake Muffins

I play in the orchestra at church, and sometimes I feel like taking a little snack to my fellow musicians. This recipe was given to me by a friend, and this blog marks my first attempt. I. Am. Fearless.

Coffee Cake Muffns

www.chefjennylyn.com

3 Tbsp. all-purpose flour

3 Tbsp. brown sugar

1/4 tsp. cinnamon

2 Tbsp. butter

3 Tbsp. chopped walnuts or pecans

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 1/4 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/4 tsp. baking soda

1/4 tsp. salt

1/4 cup butter

1 egg, beaten

1/2 cup buttermilk

Preheat oven to 400 degrees

Prepare 12 muffin cups.

For topping, stir 3 T. flour, brown sugar, and 1/4 tsp. cinnamon. Cut in the 2 T. butter until mixture resembles coarse crumbs. Stir in nuts or pecans.

In a medium bowl, whisk together 1 1/2 cups flour, sugar, baking powder, 1/2 tsp. cinnamon, ginger, baking soda, and salt. Cut in the 1/4 cup butter unil mixture resembles coarse crumbs.

In another bowl, combine egg with buttermilk. Add egg mixture to dry mixtrue and stir just until moistened (batter should be lumpy).

Spoon half the batter into muffin cups, filling 1/3 full. Top with half steusel topping, remaining batter, and remaining steusel.

Bake 15-18 minutes or until golden. Cool in muffin cups on cooling rack 5 minutes.

The Spice Turn-About has been so helpful in my kitchen! It holds Pampered Chef seasonings, but the wells are also right for McCormick, Simply Organic, and other brands.

Pampered Chef Korinje Cinnamon. Period. It's by far the best cinnamon I've ever had, and the bottle contains more than standard brands. Behind the cinnamon, I'm going at it with the Adjustable Measuring Spoons and Small Batter Bowl. The spoons come in a set two, and they are must-haves.

For those of you who are experienced homemakers, this tip will mean nothing to you. For everyone else, heed the warning. When you start to run low on something, go ahead and jot it down on a grocery list. There's nothing like running out of flour, butter, or eggs when you're in the mood to bake. My fridge is full of Pampered Chef products: The Clock/Timer is great because it times, counts up, and contains a digital clock. Oh, and it travels. The Easy Opener is just what you need for popping seals on pickle jars, etc. Then there's the Easy Conversions Magnet. "This recipe calls for 2 T. but I'm doubling it... 1/4 cup. Boom!" It also does Standard/Metric conversions for all those European recipes you've been wanting to try.

You know what I like about the lid to the Small Batter Bowl? It doubles as my cutting board when I'm chopping butter. The Quikut Paring Knives are perfect for these small tasks, and you can't beat them for slicing bananas. The Small Batter Bowl holds up to 1 quart, and its measurements are embossed in the glass. The Bamboo Spoons are also shown.

A 2-Cup Prep Bowl, my Stainless Mini Whisk, my 1-Cup Easy Read Measuring Cup make quick work of the egg/buttermilk mixture. These products may not change the fact that buttermilk is a disgusting, foul-smelling, rotten substance, but at least they help me deal with it in minimal time.

This is your step-by-step tutorial of how to assemble these muffins. See all the way down the line? I'm creative that way. People often ask if liners can be used with the Stoneware Muffin Pan, and the answer is absolutely! This pan is the secret to the cupcakes that come from my kitchen. Even baking means no scorched bottoms, no dried out insides, and no gross, crusty tops.

Thanks to my Mix 'n Scraper, I was able to get all the batter out of the bowl. When I tell people the difference this makes, they sometimes say, "But I want to lick the bowl." Well, this particular batter tasted like biscuit dough, and I don't think most people enjoy eating that. In the case of brownie or cake batter, however, the Skinny Scraper is the perfect size for your mouth. I used the Medium Scoop for the batter and the Small Scoop for the topping. This batter was super sticky, and I think I would have become frustrated if it hadn't been for my scoop. Thank you, Pampered Chef products, for making this fun instead of stress-inducing! By the way, this is the 4-qt. Stainless Mixing Bowl, my go-to baking companion.

Enjoy these, and let me know if you try them! I accidentally read the recipe incorrectly and used 1/2 cup of walnuts instead of 2 T., so I'm afraid I didn't get the true experience. Oh, well... just gotta try again!

Like the products you saw used?

Shop Online 24/7 at pamperedchef.biz/jennylyn

E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464