Featherlight Scones are light and packed with cinnamon. Cinnamon is a traditional fall spice and fragrance and I have added extra to this great recipe I found about 10 years ago. Cinnamon has been a favorite of our families for as long as I can remember.
Jim remembers his mother making the extra pie crust dough into little cinnamon rolls and we both remember our mothers making cinnamon applesauce. Both Jim and I have memories from childhood of treats flavored with cinnamon. Cinnamon is especially a favorite of Joey and he likes most any dish that is flavored with cinnamon.
When Joey was about four or five I found the featherlight light cinnamon scone recipe it has a touch of vanilla and I have modified it to be our favorite Cinnamon Scone. While the flavor and texture are light, the calorie count is not. However, This is a great dish for a special treat, for the beginning of fall, and for a party.
As the name says they are feather light and do take a little time to make but I well worth the effort. You will love these scones and they will not last a day on the kitchen counter.
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- When I am getting my supplies I put the Butter in the freezer to make sure it is really cold.
- Use one bowl for the dry ingredients and one smaller for the wet ingredients.
- Before you measure your flour take a small whisk and mix the flour especially if it has sat in the cupboard for a while.
- For the dry ingredients: use a small whisk to mix it all together.
Cook 12 mins ∙ Makes 8 serving ∙
3 cups flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp Cinnamon
1 cups cold butter
1 cup vanilla yogurt
1/2 tsp vanilla
2 tsp milk ||
Sugar and Cinnamon to sprinkle in the middle
In a bowl combine the flour baking powder baking soda, salt, and Cinnamon, cut in butter until the mixture resembles coarse crumbs. Stir in the egg, yogurt, and vanilla just until combined. Turn onto a floured surface. Knead 6 to 8 times. Flatten into a round circle and sprinkle sugar and cinnamon on top and then fold over to get the cinnamon in the middle. Flatten into a round circle again. Cut into a 9-inch circle cut into eight squares. Place on a ungreased baking sheet. Brush tops with milk sprinkle with sugar. Bake at 425° for 12 to 15 minutes or until golden brown
Cinnamon featherlight scones are perfect in the crisp fall mornings with a pumpkin spice coffee, or anytime for a fall or winter snack. I start making these scones as soon as fall starts and make them through the holiday.
I know you will enjoy making your family smile on a cool weekend morning.