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Cinnamon Scones Recipe

Updated on August 21, 2012
Enjoy low fat cinnamon scones fresh from the oven.
Enjoy low fat cinnamon scones fresh from the oven. | Source

What are Scones?


I think I had my very first scone in Puyallup Washington at the Puyallup State Fair. Their trademark strawberry scones are things to dream of. Fresh from the oven, smeared with a bit of strawberry jam, people waited every year to gobble them up during fair time.

Scones are similar to biscuits or shortcakes in the United States. They are more prevalent in England, Ireland and Scotland and are said to be of Scottish origin.

Before there were things like baking powder, they were baked on a griddle and made of unleavened oats.

When baking powder and other leavening agents were discovered, scones began to be a baked good. Their texture and sweet or savoury nature varies from country to country and recipe to recipe different localities.

I've always found scones to be a challenging quick bread because with too much handling, too much flour or just a fraction of over-baking, they can be hard and dry.

To combat this, I prefer using at least half pastry flour for the flour in the recipe. Minimal handling helps them to stay springy and light.

The best way to enjoy scones in this author's opinion is fresh from the oven before they have a chance to dry out. You can serve them with an icing on top (drizzle while still hot), smeared with butter or jams depending on their type, or sprinkled with a cinnamon sugar mixture.

Enjoy by themselves or with coffee or tea--they make a fantastic brunch or breakfast item and can come in just about any flavor under the sun.

This is a delightful low fat version but you can bake them the traditional way as well. You pat the dough out into a flat round and then cut the dough into slices and bake in wedges.

You can also cut them into any shape you want and bake them as rectangles, squares or circles. The important thing is to keep handling the dough down to a minimum and not to add more flour to pat out the dough if you can help it.

For an even more scrumptious alternative, leave out the cinnamon and almonds and add 1/4 cup to 1/2 cup or so of cinnamon chips!

Prep Time: 10 minutes

Total Time: 25 minutes

Serves 12---12 scones


INGREDIENTS FOR CINNAMON SCONES


  • 2 cups wheat flour--or 1 cup wheat and 1 cup wheat pastry flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt - optional
  • 1/4 cup sugar
  • 1/8 to 1/4 cup slivered almonds
  • 3 tablespoons applesauce - unsweetened
  • 2 tablespoons water
  • 1/2 cup low fat almond milk
  • 1/2 tablespoon cinnamon--or substitute 1/4-1/2 cup cinnamon chips


DIRECTIONS


Step 1: Preheat oven to 400 degrees. Lightly grease two baking sheets with cooking spray or use parchment paper instead to line two cookie sheets.


Step 2: In large bowl, mix flour, cream of tartar, sugar, baking soda, salt, and cinnamon.


Mix all the dry ingredients with fork or whisk to break up any clumps of cream of tartar.
Mix all the dry ingredients with fork or whisk to break up any clumps of cream of tartar.


Step 3: Add slivered almonds to dry mixture and stir a bit to combine.

Sprinkle in some slivered almonds, stir a bit to combine.
Sprinkle in some slivered almonds, stir a bit to combine.


Step 4: Mix applesauce, water and almond milk.


Stir together applesauce, almond milk and water. Mix well to combine.
Stir together applesauce, almond milk and water. Mix well to combine.


Step 5: Pour applesauce mixture over the dry mixture in the bowl.


Pour liquid ingredients into bowl on top of dry ingredients.
Pour liquid ingredients into bowl on top of dry ingredients.


Step 6: Mix delicately, just until all the flour is absorbed and the mixture sticks together. Do not over-mix.

Mix gently but enough to make sure all dry ingredients are mixed in.
Mix gently but enough to make sure all dry ingredients are mixed in.


Dough will be firm but should be nicely moistened throughout.

After mixing, the dough will be nice and moist though a stiffer dough.
After mixing, the dough will be nice and moist though a stiffer dough.


Step 7: Drop large rounded spoons of the scone batter onto the prepared cookie sheets.

Place 6 spoonfuls on each cookie sheet well apart from each other.
Place 6 spoonfuls on each cookie sheet well apart from each other.


Use two spoons to gently mold into more uniform shapes if desired or leave as "ragged" scones.

Use 2 spoons to even out ragged edges--not necessary but if you want them to look more even, this prevents lots of handling.
Use 2 spoons to even out ragged edges--not necessary but if you want them to look more even, this prevents lots of handling.


Step 8: Bake at 400 degrees for 15 minutes. Remove from the oven. Let cool and enjoy!

Drizzle with a cinnamon sugar mixture or light powdered sugar icing if desired, or just serve warm with a smear of butter or jam.

Fresh from the oven, low fat cinnamon scones.  Enjoy!
Fresh from the oven, low fat cinnamon scones. Enjoy!

Fantastic Recipe for Cinnamon Scones

Comments

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    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      5 years ago from Washington

      Prasetio - long time no see- thanks so much for stopping in!

    • prasetio30 profile image

      prasetio30 

      5 years ago from malang-indonesia

      Delicious and I love your recipe. Audrey, I'll show this hub to my mom. Thanks for writing and share with us. Voted up!

      Best wishes, Prasetio

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      5 years ago from Washington

      lrc7815--sorry to have tempted you out of inaction~ I do love to cook and I can't resist sharing sometimes~! I hope you enjoy--scones are always a bit heartier (i.e. not light and fluffy) but I do love them for their texture--and most of all for their origins. I always think of the people who figured out how to create things so far back without all the modern conveniences and I always have to tip my "hat" and say "well done!" Enjoy!

    • lrc7815 profile image

      Linda Crist 

      5 years ago from Central Virginia

      I have avoided recipes here on hubpages until....I saw your scones. I can't resist trying them. Thank you so much for sharing the recipe. I loved the video too. Voted up because it's a great commentary on scones.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      5 years ago from Washington

      Thanks Maddie--it was a challenge to take the picture AND do the spoons though~~~ ha but I figured it out!

    • Maddie Ruud profile image

      Maddie Ruud 

      5 years ago from Oakland, CA

      I especially like your tip to use spoons to shape the scones, to prevent over-handling.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      5 years ago from Washington

      Thanks Om - enjoy~

    • Om Paramapoonya profile image

      Om Paramapoonya 

      5 years ago

      Wow, I can eat a bunch of these for breakfast. Well-done, Audrey!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      5 years ago from Washington

      RandomCreative - ha - me too but I'm having a devil of a time finding cinnamon chips here in Prinetucky...I'm going to have to go outside the box and send away for them because I think they would be AWESOME.

      Virginia - me too on the applesauce--it does make a "denser" scone but thought the flavor was really good. I think the next batch I may use all wheat pastry flour and cut back the flour a little too~ Or add more leavening and buttermilk~~ Thanks for stopping in!

    • randomcreative profile image

      Rose Clearfield 

      5 years ago from Milwaukee, Wisconsin

      You had me at cinnamon! I'll have to give this a try sometime.

    • VirginiaLynne profile image

      Virginia Kearney 

      5 years ago from United States

      I love scones and I have used applesauce in place of butter in other recipes, but I've not tried it with scones. I'm making these!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      5 years ago from Washington

      Hee hee as usual BJ--actually I was going to mention that it has been my experience to turn them into stones and not scones~~ Thanks for doing that for me!

    • drbj profile image

      drbj and sherry 

      5 years ago from south Florida

      Thank you, Audrey, for this recipe for cinnamon scones.

      The only time I baked them they tasted just like stones.

      Not to worry though, they were not complete flops.

      Turns out that they made excellent door stops!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      5 years ago from Washington

      One2get2no - Me too - and it's good for you~

      Thanks Lela--definitely--there are fattier recipes out there but gotta watch these things with Bob's type 2 that is now "cured"--for the moment~~~

    • Austinstar profile image

      Lela 

      5 years ago from Somewhere in the universe

      These look diabetic friendly to me! I love that you use almond milk. Great idea for breakfast.

    • one2get2no profile image

      Philip Cooper 

      5 years ago from Olney

      I love everything cinnamon. Great recipe

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