ICED SCONES RECIPES

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ICED CINNAMON BUN SCONES RECIPE - MARCY GOLDMAN | FOOD & WINE



Iced Cinnamon Bun Scones Recipe - Marcy Goldman | Food & Wine image

More Brunch Recipes

Provided by Marcy Goldman

Categories     Scones

Total Time 1 hours 0 minutes

Yield MAKES 8 SCONES

Number Of Ingredients 14

2/3 cup light brown sugar
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch dice, plus 2 tablespoons softened
2 tablespoons softened
1 1/4 teaspoons cinnamon
3 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup heavy cream
1 large egg
1 teaspoon pure vanilla extract
1/4 cup cream cheese, softened
1 teaspoon fresh lemon juice
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 425°. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a bowl.
  • In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
  • Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
  • Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 wedges, then transfer the scones to the baking sheet and refrigerate for 10 minutes. Bake for 18 to 20 minutes, or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
  • In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. Spread the icing over the warm scones.

ICED PUMPKIN SCONES RECIPE | ALLRECIPES



Iced Pumpkin Scones Recipe | Allrecipes image

These scones are moist and sweet. They have a great pumpkin pie taste!

Provided by Cheri

Categories     Bread    Quick Bread Recipes    Scone Recipes

Total Time 1 hours 25 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 large scones

Number Of Ingredients 21

2 cups all-purpose flour
¼ cup white sugar
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch squares
½ cup canned pumpkin
1 large egg
3 tablespoons half-and-half
1 cup powdered sugar, or as needed
2 tablespoons milk, or as needed
1 cup powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
? teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in the bowl of a stand mixer. Mix using the paddle attachment. Add butter to the bowl and toss using a spatula to ensure butter is coated in flour mixture. Mix until mixture resembles cornmeal with butter pieces no bigger than a pea, about 2 minutes.
  • Whisk pumpkin, egg, and half-and-half together in a bowl until blended. Fold pumpkin mixture into flour mixture until dough can be formed into a ball.
  • Turn dough out onto a lightly floured surface press with your hands into a long rectangle, 3/4- to 1-inch thick. Use a pizza cutter to cut dough into 4 rectangles. Cut each rectangle into 2 triangles. Place dough triangles onto the prepared baking sheet.
  • Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes.
  • Transfer scones to a wire rack to cool completely, about 20 minutes.
  • Mix powdered sugar and milk together in a small bowl, using more sugar or more milk to reach the desired consistency. Use a brush to spread glaze on the cooled scones. Allow to harden, about 10 minutes.
  • Meanwhile, mix powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves together in a small bowl. Drizzle spiced glaze over the first glaze and allow to harden completely, about 10 minutes more.

Nutrition Facts : Calories 383.4 calories, CarbohydrateContent 68.7 g, CholesterolContent 48.8 mg, FatContent 10.6 g, FiberContent 1.8 g, ProteinContent 4.8 g, SaturatedFatContent 6.3 g, SodiumContent 348.9 mg, SugarContent 42.7 g

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